Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. The same year Cochon was nominated for Best New Restaurant Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The latest addition to the family is Gianna, an Italian restaurant joining the group in April 2019.
Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years.
NEW ORLEANS FOOD AND SPIRITS IN HARVEY PROFESSIONAL
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old.
Executive Chef and Chief Executive Officer Link Restaurant Group: Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La Boulangerie
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