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Executive Chef and Owner Donal Link
Inspired by the Cajun and southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. 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 10 years: Herbsaint Link’s contemporary take on the French-American “bistro”; Cochon where Link offers true Cajun and southern cooking featuring the foods and cooking techniques he grew up preparing and eating; Cochon Butcher a tribute to old world butcher and charcuterie shops also serving a bar menu, sandwiches, wine and creative cocktails; Calcasieu, a private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana; and in the Fall of 2011 Chef Link celebrated the opening of his newest restaurant Cochon Lafayette.
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. Gourmet Magazine has listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was nominated in 2007 for Best New Restaurant in America by the James Beard Foundation; and was also listed in The New York Times as "one of the top 3 restaurants that count."
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.
Link is partnered with msn.com to host Taste of Place, a new original video program on Delish.com that explores the connection between local ingredients and famed local dishes from around the country. Link travels the country to find people connected to the land and waters that produce our food—farmers, ranchers, winemakers, artisan bread and cheesemakers, fishermen—people who understand that “place makes the taste.”
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. Gourmet Magazine has listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was nominated in 2007 for Best New Restaurant in America by the James Beard Foundation; and was also listed in The New York Times as "one of the top 3 restaurants that count."
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.
Link is partnered with msn.com to host Taste of Place, a new original video program on Delish.com that explores the connection between local ingredients and famed local dishes from around the country. Link travels the country to find people connected to the land and waters that produce our food—farmers, ranchers, winemakers, artisan bread and cheesemakers, fishermen—people who understand that “place makes the taste.”
