In 2007 Cochon was named a “Best New Restaurant” finalist by the James Beard Foundation, and in 2014, Pêche Seafood Grill won the James Beard Foundation award in the same category. Stephen has been honored as “Best New Chef” by New Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski is Chef/Partner of New Orleans’ award winning restaurants Cochon, Cochon Butcher, Pêche Seafood Grill, Calcasieu, a private event facility, La Boulangerie, a neighborhood bakery and café, as well as Gianna, the latest addition to the family. Ĭhef/Partner, Link Restaurant Group: Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La Boulangerie In 2015, Chefs 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. 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. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. 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. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. 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.
FISH HEADS HAPPY HOUR 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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