Chef Brian Landry is regarded as one of the leading ambassadors of Louisiana’s regional foodways. As Co-founder and Chef of QED Hospitality, he oversees the culinary direction across the group’s nine restaurants, cafés, and bars in New Orleans, Nashville, and along the Kentucky Bourbon Trail.Peter Harris is a bassist and composer who has anchored the music scene of his hometown, New Orleans, since 1994. A 2024 Jazz Hero award recipient, he has performed with greats like Ellis Marsalis and served as musical director for the Jazz Playhouse. Harris also mentors the next generation as a dedicated music educator.One of Emery Whalen's earliest memories is falling asleep to Miles Davis—her father's arm around her, a trumpet solo unwinding in the dark. She was six months old when a Bösendorfer grand piano arrived in the family's New Orleans home, chosen for her with the guidance of the choral arranger Moses Hogan. By the time she could walk, the house was already full of music: jazz musicians like pianist and composer Ellis Marsalis, saxophonist and clarinetist Victor Goines and saxophonist Al Belletto came to play, to teach, to sit around the kitchen table after. After graduating from Princeton with a degree in comparative literature, Emery taught languages before finding her way to restaurants in 2010. In 2017, she co-founded QED Hospitality with chef Brian Landry. Today QED operates nine bars and restaurants across New Orleans, Nashville, and the Kentucky Bourbon Trail.

"I went to the Bayou Bar in New Orleans. Some of the very best musicians in the world were playing. Some of the very best food I've ever eaten in my life. I don't know that there's a better place on earth. I went back the next day and the next. I gotta get back there."—Dave Matthews“If the Bayou Bar didn’t actually exist, I might think I dreamed it up.” —Ashley Kahn“The place was jammed with bodies—dancing, grooving, drinking, shouting, whistling. I realized that this was not the screeching-cats-in-a-bag jazz I had come to loathe. This was blues, R and B, soul, and jazz—a uniquely New Orleans sensation.” —Rick Bragg, Southern Living

Chef Brian Landry is regarded as one of the leading ambassadors of Louisiana’s regional foodways. As Co-founder and Chef of QED Hospitality, he oversees the culinary direction across the group’s nine restaurants, cafés, and bars in New Orleans, Nashville, and along the Kentucky Bourbon Trail.Peter Harris is a bassist and composer who has anchored the music scene of his hometown, New Orleans, since 1994. A 2024 Jazz Hero award recipient, he has performed with greats like Ellis Marsalis and served as musical director for the Jazz Playhouse. Harris also mentors the next generation as a dedicated music educator.One of Emery Whalen's earliest memories is falling asleep to Miles Davis—her father's arm around her, a trumpet solo unwinding in the dark. She was six months old when a Bösendorfer grand piano arrived in the family's New Orleans home, chosen for her with the guidance of the choral arranger Moses Hogan. By the time she could walk, the house was already full of music: jazz musicians like pianist and composer Ellis Marsalis, saxophonist and clarinetist Victor Goines and saxophonist Al Belletto came to play, to teach, to sit around the kitchen table after. After graduating from Princeton with a degree in comparative literature, Emery taught languages before finding her way to restaurants in 2010. In 2017, she co-founded QED Hospitality with chef Brian Landry. Today QED operates nine bars and restaurants across New Orleans, Nashville, and the Kentucky Bourbon Trail.

"I went to the Bayou Bar in New Orleans. Some of the very best musicians in the world were playing. Some of the very best food I've ever eaten in my life. I don't know that there's a better place on earth. I went back the next day and the next. I gotta get back there."—Dave Matthews“If the Bayou Bar didn’t actually exist, I might think I dreamed it up.” —Ashley Kahn“The place was jammed with bodies—dancing, grooving, drinking, shouting, whistling. I realized that this was not the screeching-cats-in-a-bag jazz I had come to loathe. This was blues, R and B, soul, and jazz—a uniquely New Orleans sensation.” —Rick Bragg, Southern Living

Chef Brian Landry is regarded as one of the leading ambassadors of Louisiana’s regional foodways. As Co-founder and Chef of QED Hospitality, he oversees the culinary direction across the group’s nine restaurants, cafés, and bars in New Orleans, Nashville, and along the Kentucky Bourbon Trail.Peter Harris is a bassist and composer who has anchored the music scene of his hometown, New Orleans, since 1994. A 2024 Jazz Hero award recipient, he has performed with greats like Ellis Marsalis and served as musical director for the Jazz Playhouse. Harris also mentors the next generation as a dedicated music educator.One of Emery Whalen's earliest memories is falling asleep to Miles Davis—her father's arm around her, a trumpet solo unwinding in the dark. She was six months old when a Bösendorfer grand piano arrived in the family's New Orleans home, chosen for her with the guidance of the choral arranger Moses Hogan. By the time she could walk, the house was already full of music: jazz musicians like pianist and composer Ellis Marsalis, saxophonist and clarinetist Victor Goines and saxophonist Al Belletto came to play, to teach, to sit around the kitchen table after. After graduating from Princeton with a degree in comparative literature, Emery taught languages before finding her way to restaurants in 2010. In 2017, she co-founded QED Hospitality with chef Brian Landry. Today QED operates nine bars and restaurants across New Orleans, Nashville, and the Kentucky Bourbon Trail.

"I went to the Bayou Bar in New Orleans. Some of the very best musicians in the world were playing. Some of the very best food I've ever eaten in my life. I don't know that there's a better place on earth. I went back the next day and the next. I gotta get back there."—Dave Matthews“If the Bayou Bar didn’t actually exist, I might think I dreamed it up.” —Ashley Kahn“The place was jammed with bodies—dancing, grooving, drinking, shouting, whistling. I realized that this was not the screeching-cats-in-a-bag jazz I had come to loathe. This was blues, R and B, soul, and jazz—a uniquely New Orleans sensation.” —Rick Bragg, Southern Living