The Link Group, New Orleans

WELCOME

The Link Restaurant Group was founded by James Beard Award-Winning Chefs Donald Link and Stephen Stryjewski to support the continuous growth of their family of restaurants, which currently includes Herbsaint, Cochon, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna, Calcasieu private events, and Chemin Á La Mer, a partnership with the Four Seasons Hotel.

Their guiding philosophy is to produce honest, simple food, which has earned our restaurants and team a prestigious list of awards and honors, including six James Beard Awards.

Growing up in South Louisiana taught Chef Link the importance of traditions and the region’s unique flavors. He is proud to share that food at our family of restaurants and in his published cookbooks.

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.

Awards

Link’s flagship restaurant, Herbsaint, earned him a James Beard award in 2007 for Best Chef: South. In the same year, Cochon was nominated for Best New Restaurant. The James Beard Foundation has also nominated Link for the prestigious award of Outstanding Chef for multiple years. In 2011, the James Beard Foundation named Chef/Partner Stephen Stryjewski Best Chef: South. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. That same year, Executive Chef Ryan Prewitt won Best Chef: South. Gianna was honored to be named a James Beard Award Nominee for Best New Restaurant 2020. Nicole Mills, Pêche Chef de Cuisine, was named a 2024 Food & Wine Best New Chef. Gourmet Magazine listed Herbsaint as one of the Top 50 restaurants in America and it 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. Link was also honored with the New Orleans Wine & Food Experience Ella Brennan Lifetime Achievement in Hospitality Award.

Cookbooks

The James Beard Foundation 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.

HERBSAINT

The flagship restaurant that started it all. Herbsaint offers 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.

HERBSAINT.COM

COCHON

Authentic flavors of Cajun Country set in the heart of the Warehouse District. Cochon focuses on traditional methods of Southern cooking using locally sourced pork, fresh produce, and seafood in its authentic rustic yet contemporary setting.

COCHONRESTAURANT.COM

COCHON BUTCHER

A butcher shop, a sandwich counter, and a wine bar. Cochon Butcher is a tribute to Old-World butcher and charcuterie shops, bringing house-made to the next level. Showcasing artisanal and hand-crafted ingredients, as well as in-house cured meats, sausages, and fresh cuts.

COCHONBUTCHER.COM

PÊCHE

Coastal seafood simply prepared over an open hearth. Pêche combines sustainably harvested seafood with a unique, modern approach to old-world cooking focusing on Gulf seafood, including whole fish and a raw bar alongside specialty cocktails with fruits and fresh-squeezed juices.

PECHERESTAURANT.COM

LA BOULANGERIE

A neighborhood bakery & café. La Boulangerie is known for handcrafted pastries, breads, and delicious sandwiches made from locally sourced products. A local Uptown spot for coffee, lunch specials, and homemade ice cream.

LABOULANGERIENOLA.COM

GIANNA RESTAURANT

Rustic Italian cuisine rooted in Louisiana tradition and technique. Gianna, located in the Warehouse District, draws inspiration from Italian cooking. It offers a traditional Feed Me option alongside fresh pasta, wood-fired pizzas, a curated selection of savory small plates and entrees, and the most extensive Amaro program in New Orleans.

GIANNARESTAURANT.COM

CALCASIEU

A distinctive blend of passion and culinary experience brought together for every event. Calcasieu is a private event facility in the Warehouse District for up to 150 guests. It also caters for events of all types and sizes, including Mardi Gras balls, weddings, outdoor Fais-Do-Dos, and chef-driven gatherings at private homes.

CALCASIEUEVENTS.COM

CHEMIN A LA MER

A timeless steakhouse offering the finest cuts of premium beef and seafood. Chemin à la Mer, a partnership with the Four Seasons Hotel, blends the refined traditions expected from a steakhouse with the Gulf South’s finest ingredients sourced from local farmers and purveyors and a best-in-class wine and spirits program.

CHEMINALAMER.COM

LINK STRYJEWSKI FOUNDATION

Helping nourish, educate, and empower the youth of New Orleans, allowing them to realize their potential and become active, positive members of the community. Chefs Donald Link and Stephen Stryjewski created this foundation to address the persistent cycle of violence, poverty, and lack of quality education for young people.

LINKSTRYJEWSKI.ORG