Five-time James Beard-nominated Chef Bill Briand has joined The Hope Farm team.

The Hope Farm founders Robert and Bentley Evans announced the brand’s expansion to add a new concept with Briand Thursday, March 21.

According to Robert Evans, details are still being finalized and will be released this summer, but he did share that the new restaurant will be in downtown Fairhope. It will give Briand a space to delight diners with his coastal Southern cuisine and elevated seafood.

Briand built a reputation and loyal following during his 10 years as executive chef of Fisher’s at Orange Beach Marina. During his time at Fisher’s, he was nominated for the James Beard Foundation Awards Best Chef: South five times: 2016, 2017, 2018, 2019 and 2020.

The restaurant closed in November 2023.

“Bill was looking for an opportunity to do a specific concept that has been in his head for a long time,” Robert Evans said.

The team is shooting for an opening in the fourth quarter of this year. Until then, Briand will be working side-by-side with The Hope Farm’s executive chef, Adam Stephens.

“We just want to make sure if people see him (Briand) at our place that they know there is more coming. He is not a chef at The Hope Farm because we have a great chef,” Robert Evans said. “He and Adam are going to be curating some really great dinners to tease out things that are coming to this concept in the future.”

Bentley Evans said the new concept will offer diners the same standard of service as The Hope Farm but will have its own feel.

“It is going to be an experiential-focused place just like The Hope Farm, but it will have its own identity,” Bentley said. “From all of our concepts from here on out, they (guests) are going to be able to tie back and go, ‘That is the level that I am coming to expect because this is in the group of The Hope Farm.’”

That’s right. This isn’t the only new concept coming to the brand. Bentley said there is more on the horizon, but the focus is on getting the current concept with Briand open.

Over his 10 years as Fisher's executive chef, Briand welcomed chefs from all over the country for his popular dinner series called Southern Grace Dinners. The names varied from James Beard winner Nina Compton, Emeril Lagasse, John Besh, Frank Stitt and, just last summer, Martie Duncan, Jim Smith, Josh Quick and Chris Lilly.

“I hate the situation that created him being available,” Robert Evans said. “But the fact is he is, and I am glad we are able to create this environment for him to come do what he does.”