Joe Briand has been with Herbsaint Restaurant since its opening day. Beginning as a waiter his duties have grown along with the restaurant’s from Assistant Manager to his current role overseeing the front of house operations. The son of a Navy Officer Joe spent his childhood traveling around the country and abroad. After finally settling in New Orleans he became enamored with the city’s culture and people and decided to stay for college instead of moving yet again. As an English Writing Major at Loyola University Joe began writing about his experiences in the Restaurant Industry and found a serious interest in food and wine developing. |
| As his passions moved more towards Chardonnay than Chaucer he began drinking and studying wine in earnest, eventually becoming a member of the Guild of Sommeliers. His Personal wine collection mirrors the styles of wine featured on Herbsaint’s list, Red and White Burgundies, Austrian whites, Champagnes, Rhone wines, as well and the wines of Italy and Spain. Joe and his staff are serious about providing their customers with a high level of knowledgeable service in Herbsaint’s relaxed atmosphere. | < Return to Culinary listings |