Meet our Brenner's on the Bayou Team
Meet Josh Gilbreath - General Manager
Meet Josh Gilbreath, the General Manager of Brenner’s On the Bayou. After starting as a server at the original Brenner’s location, Gilbreath worked in many Landry’s concepts including Vic & Anthony’s Lake Charles and Grotto Downtown, immersing him in different styles of dining. As a Level 2 in the Court of Master Sommeliers and a Certified Specialist of Spirits, Gilbreath’s management style is characterized by his deep knowledge of hospitality.
Meet Abby Lewis - Sales & Events Manager
Meet Abby Lewis, the Social Events Manager For Brenner’s On the Bayou. As a graduate of The Art Institute of Houston with a degree in Culinary Arts, Lewis brings an artist’s eye to every event. With a robust career in Houston hospitality, Lewis has been working in the Inner-Loop for a staggering 20 years. She makes every event a 5-star experience with Brenner’s On the Bayou’s stunning indoor-outdoor party space.
Meet Armando Dawdy - Sommelier
As the Wine Director at Brenner's on the Bayou in Houston since August 2009, I bring 35 years of experience in the hospitality industry. My journey began with a degree from the University of Houston in 1986, followed by roles as General Manager at Pesce Restaurant, Wine Director at Tony's Restaurant, and Bar and Grill Manager at the Ritz-Carlton.
For the past 20 years, I’ve proudly served as a manager and Wine Director with Landry’s Signature Group, where pairing exceptional wines with the outstanding cuisine at Brenner's on the Bayou is my top priority. I am passionate about curating the finest wines from around the world and ensuring that each guest enjoys a memorable dining experience. Working at this iconic Houston steakhouse, known for its stunning, serene setting, allows me to create a truly unique and remarkable experience for every guest.
Meet Ryan Braden - Executive Chef
Meet Chef Ryan Braden. Growing up in Beaumont, TX, Chef Ryan learned to cook at a young age, since his mother worked and went to school. He was self taught in the basics of cooking which made sense to him and he really started to enjoy what he was creating. After a lot of thought, Chef Ryan decided to follow his heart and do what he loved, he went to culinary school. After graduation he worked at a French pastry shop, River Oaks Country Club, and Westchester Country Club in NY. Chef Ryan then worked for Houston Country Club and Soma Sushi, which lead him to Brenner’s on the Bayou. He worked as a sous chef and then became the Executive Chef. He has now been with this one restaurant for 15 years. He loves the challenges it brings to him on a daily basis. One of chef Ryan’s favorite things to cook and eat is southern fried chicken. Chef Ryan has learned over the years to humble yourself. There is always room to improve.
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