We believe in offering genuine hospitality. We are committed to being a partner and active member of our community. Dedicated to these core values, we focus on supporting our dynamic teams in their growth and developing individual members on their career paths. We invite you to join us on this journey.
Our team at work
At Link Restaurant Group, our guiding philosophy is to produce honest, simple food. Our passion for showcasing the remarkable bounty of the Southern region is revealed through our commitment to developing and fostering long-lasting relationships with the network of local farmers and fishers we work with. Chefs Donald Link and Stephen Stryjewski have cultivated those relationships over the years by working hand-in-hand with the growers to develop and procure the exact ingredients each restaurant chef wants to utilize when crafting their menus at our restaurants.
“That’s how it started for me—when I first fell in love with fresh ingredients and realized how much better they made a meal. That’s all I knew for the first 16 years of my life, because being a kid from Louisiana back then, you didn’t travel much.” –Chef Donald Link
The Link Restaurant Group was founded in January 2009 by James Beard Award-Winning Chefs Donald Link and Stephen Stryjewski. The purpose was to support the continuous growth of their restaurants, including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, La Boulangerie, and Gianna.
Our people build the foundation for our success. Herbsaint earned Donald Link a James Beard award in 2007 for Best Chef South. Cochon was nominated in 2007 for Best New Restaurant in America by the James Beard Foundation and was listed in The New York Times as “one of the top three restaurants that count.” Stephen Stryjewski, LRG chef/partner, was named Best Chef South at the 2011 James Beard Foundation Awards. Ryan Prewitt, chef/partner of Pêche, was named Best Chef South at the 2014 James Beard Foundation Awards, where Pêche was named Best New Restaurant in America. Gianna was a finalist for Best New Restaurant in America in 2020.
Link Restaurant Group prides itself on putting its employees first. We provide a safe work environment with opportunities for career growth and competitive compensation and offer leading benefits that make a difference.
Hourly employees in front and back of the house are offered competitive benefits such as medical, dental, vision, and life insurance. Team member discounts are available at any LRG restaurant and merchandise at Cochon Butcher. Continuous education such as management training, language classes, and wine seminars lead the industry in career progression opportunities. Also available for full-time employees are hurricane pay and jury duty pay. Paid sick leave begins at 90 days, and starting at one year, full-time employees are eligible for five paid personal days and 401K with a company match.
Our salaried positions enjoy industry-leading benefits such as medical, dental, and vision insurance, life insurance, and long-term disability insurance. Also included are a dining allowance, team member discounts, and parking. Continuous education such as management training, language classes, and wine seminars are offered at this level, as well as paid holidays, hurricane pay, jury duty pay, bereavement leave, and an annual bonus program. Paid time off is available after three months, and after one year of employment, parental leave and 401K with a company match are available.
The Link Restaurant Group is committed to a culture of excellence both inside and outside of our restaurants. We work to give back to our community through our nonprofit entity, the Link Stryjewski Foundation, whose mission is to nourish, educate, and empower the youth of New Orleans.