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Sponsored by Don’s Seafood
For almost a century, the Landry family has been serving the best seafood and hospitality of Louisiana in Don’s seafood. Founded in the years after the ban, what started with Don Landry, Senior, served beer and Kajun dishes to friends, has grown into a favorite restaurant empire, covering six places in the state.
“My grandfather, Don Landry, was the best person,” says Dawn Landry Lader, Don’s granddaughter and current business partner.
“He was paying attention to every detail, to make sure that the coffee is brewed fresh to go out and talk with every table. This personal touch is something we have lasted over the generations. “
This commitment to customer service is a point of pride for the Landry family. Whether it is a long -standing regular or for the first time a visitor, the Don staff treats every guest as a family. “We have employees who have been with us for more than 40 years,” Laverd says. “They know our guests by name and go above and beyond to make sure everyone feels at home.”
The fulfillment of the greatest local seafood is also a hallmark of Don’s seafood from the beginning. “We are surrounded by the Persian Gulf, so why would we ever look for our crabs, shrimp, oysters and fish?” Lakord explains. “Our suppliers have been like a family – we have been working with some of them for over 60 years. It is important for us to support the local economy and to preserve these traditions of Louisiana. “
This focus on the community and tradition extends beyond the kitchen. The Landry family has deep roots in the Acadiana, such as Don Landri himself from a family of 11 brothers and sisters, all of whom participated in the business in some way. Today, the company is managed by a team of cohesive operations, which Libard describes more as brothers than business partners, including Ray Stonemark, James Hebert, Austin Flowers and Jacob Alan. The team is also supported by Don Landri II, Tracy Landry and Mike Landry.
“We are not a corporate chain – we are a family business through and through,” Lader says. “Yes, we have grown up in many places, but the basic values that my grandfather inspires are still at the heart of everything we do. We take care of each other, listen to our guests and continue to celebrate the culture of Kajun, which is so important to this region. “
As Don’s seafood is looking forward to the next 90 years, Laverd sees a future filled with continuous growth and expansion-but always with an emphasis on maintaining this family feel. “We want to continue to grow, but in a way that allows us to stay true to our roots,” she says. “Whether it’s about opening new restaurants or supporting our longtime employees, our goal is to keep this business in the family for the next generations.”
