"There isn't an open fire portable grill that cooks like a Kudu on the market. Being able to change the height of the grill allows you to easily control temperature, and with all the other additions to the grill you can cook your entire meal on one grill. It's the most fun I've had cooking outside in a long time."
Bill Briand is the Executive Chef of Fisher’s at Orange Beach Marina in Orange Beach, AL. Born in England to a Navy captain and a mother that loved to cook, Bill was the kid helping out in the kitchen while his brother and dad watched football – cooking has always been his passion. He knocked on the door of Emeril’s flagship restaurant in 1999 and launched his professional career, spending eight years with Emeril learning all aspects of a real kitchen. Opportunity knocked again and he went to work for Donald Link, opening Herbsaint, Cochon, and Cochon Butcher. True to Link’s style, he spent ten years focusing on whole animal butchering and working with local farmers to get the freshest ingredients. In the spring of 2013, Bill joined forces with restaurateur Johnny Fisher to open Fisher’s at Orange Beach Marina and take the helm of two restaurants, Upstairs and Dockside. Southern Living recognized Fisher’s in 2014 and 2015 as one of the Best restaurants in the South. In April of 2015, Fisher’s hosted a sold out dinner at the prestigious James Beard House in New York. Briand was named a James Beard Best Chef – South semifinalist in 2016. Fisher’s at Orange Beach Marina has quickly become one of the most beautiful and critically acclaimed restaurants on the Gulf Coast.