Chef Bill Briand
Chef Bill Briand’s culinary career began at age 20 when he knocked on the back kitchen door of the iconic Emeril’s restaurant in New Orleans, but his passion for cooking was instilled at a very early age. At the heart of Briand’s story is the kitchen of his beloved mother, Virginia ‘Ginny’ Eileen, and the recipes, celebrations, and everyday moments that left a lasting impression on his childhood.
Briand’s formative training at Emeril’s eventually led to joining chefs Donald Link and Stephen Stryjewski at the opening of Cochon and Cochon Butcher, it was during his ten years at Fisher’s at Orange Beach that he truly came into his own. After focusing much of his career on butchery and pork-centric menus, Briand became more intrinsically connected with the Gulf’s aquaculture, honing a new skill for balancing the delicate flavors of Grouper and Amberjack alongside the comforting cuisine of his Louisiana roots. In the spirit of Ginny’s hospitable nature, Briand debuted the Southern Grace dinner series at Fishers, hosting acclaimed regional guest chefs for collaboration and camaraderie, while spotlighting their stories and cuisine for guests.
When Briand joined Robert and Bentley Evans, co-founders of The Hope Farm in Fairhope, Alabama in 2024, their shared values immediately aligned. Opened in June 2025, Little Bird honors the spirit and legacy of Ginny, where cherished family recipes effortlessly blend with his own timeless Southern-inspired dishes. Beyond nourishing guests’ spirits, Briand’s kitchen leadership fosters respect and support, while providing educational and enrichment opportunities for career and personal development. Briand’s career is a celebration of Southern cooking traditions and familial connection, resulting in an experience that always feels like coming home.
About Little Bird | Fairhope, AL
From the smell of freshly baked cornbread to the perfectly poured martini, Little Bird welcomes guests home in downtown Fairhope, Alabama. While Little Bird opened in the summer of 2025, its story began decades before, honoring the life and legacy of Executive Chef Bill Briand’s late mother, Virginia Eileen Briand. In partnership with Deep Roots Restaurant Group, Little Bird’s gracious hospitality shines in every detail of the guest experience, just as ‘Ginny’ would effortlessly entertain family and friends for holidays and every-day special occasions. Briand’s timeless menu blends cherished family recipes with a repertoire of his own signature Southern-inspired dishes, highlighting his dedication to Gulf Coast aquaculture and sourcing from the outstanding farmers and purveyors throughout the region. Briand’s dishes result in an elevated and modern combination of comfort, memory and most importantly, connection. The beverage program offers elegant cocktails with an emphasis on gin-based libations and house-made botanical tinctures. The signature ‘Ginny’ martini is served in a vintage sherbert coupe and accompanied by an arrangement of martini accoutrement to garnish or nibble, while the draft gin & tonic features the flavors of hyper local seasonal produce available from the garden at its sister concept, The Hope Farm. The expansive wine list provides variety and familiarity in the featured domestic and European regions while mirroring the kitchen’s approach of highlighting small boutique producers who are dedicated to sustainability in their farming and wine making methods. While the food and beverage menu offerings look to nourish guests’ spirits, Deep Roots Restaurant Group is equally intentional in its efforts to provide exceptional benefits and career growth opportunities for its team in addition to its charitable efforts across the community. It is the gentle maternal spirit of Little Bird that looks to build a new family legacy in Fairhope for years to come.