The Link Restaurant Group was founded in January 2009 by James Beard Award Winning Chefs Donald Link and his business partner Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants, currently including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Peche Seafood Grill and La Boulangerie. Their guiding philosophy is to produce honest, simple food. Growing up in South Louisiana taught Chef Link about the importance of traditions and the region’s unique flavors, and he is proud to share that food at the restaurants of the Link Restaurant Group.
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef: South. The same year Cochon was nominated for Best New Restaurant; Link has also been nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. In 2011, Chef/Partner Stephen Stryjewski was named Best Chef: South by the James Beard Foundation. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. That same year, Executive Chef Ryan Prewitt also won Best Chef: South. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nation’s Restaurant News Hall of Fame. Cochon was listed in The New York Times as “one of the top 3 restaurants that count” and named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012. Herbsaint Chef de Cuisine Rebecca Wilcomb earned herself a Best Chef: South award at the 2017 James Beard Awards.
The James Beard Foundation also honored Link’s first cookbook—Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Link celebrated the release of his second cookbook Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.
In 2015, Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans.
The flagship restaurant that started it all—offering contemporary, seasonal Southern cuisine, inspired by French and Italian cooking and paired with a wine program heavy on the old world classics and spotlighting new regions for our guests to discover.
A distinctive blend of passion and culinary experience brought together for every event. Our private event facility in the Warehouse District is excited to host your social as well as business events for up to 150 guests, including wedding receptions and rehearsal dinners. Calcasieu also caters events of all types and sizes, including Mardi Gras balls, weddings, outdoor Fais-Do-Dos and chef-driven gatherings at private homes.
Coastal seafood simply prepared over an open hearth with a unique, modern approach to old world cooking methods.
Authentic flavors of Cajun Country set in the heart of the Warehouse District, focusing on traditional methods of Southern cooking.
It’s a butcher shop, a sandwich counter and a wine bar. But join us for our daily dinner entrée specials, too!
A neighborhood bakery & café known for handcrafted pastries and breads, as well as coffee, lunch specials, and housemade iced cream.
Helping to nourish and educate New Orleans youth, empowering them to realize their potential and be active, positive members of our community.
Executive Chef and Chief Executive Officer
Chef and Owner
Director of Restaurant Operations
Executive Pastry Chef
Director of Operations
Chief Financial Officer