Fisher's at Orange Beach Marina
Bill Briand is the Executive Chef of Fisher’s at Orange Beach Marina and Playa at Sportsman Marina in Orange Beach, Alabama. Born in England to a Navy captain and a mother that loved to cook, Bill’s passion for cooking started early in his mother’s kitchen and continued after his family moved to New Orleans. Bill knocked on the door of Emeril’s flagship restaurant and began an 8-year stint with Lagasse, learning all aspects of the kitchen, which resulted in the launch of his professional career. When the opportunity was presented, he joined Donald Link, opening Herbsaint, Cochon, and Cochon Butcher. He spent ten years focusing on whole animal butchering as well as working with local farmers.
Joining forces with restaurateur Johnny Fisher in the spring of 2013 to open Fisher’s at Orange Beach Marina, Bill took the helm of two restaurants, Upstairs and Dockside. Accolades include but are not limited to Southern Living recognition of Fisher’s in 2014, 2015, 2016, and 2017 as one of the best restaurants in the South, hosting a sold-out dinner at the prestigious James Beard House in New York in April 2015 and being named a James Beard Best Chef-South semifinalist in 2016 and 2017. After quickly becoming one of the most beautiful and critically acclaimed restaurants on the Gulf Coast, Fisher’s has extended across the waters in their own backyard with their latest concept, Playa at Sportsman Marina. Playa is set to open in March of 2018 and will feature Caribbean and seafood flavors in a care-free atmosphere with gulf views on the marina.