Inspired by his grandfather, Link began cooking as a young boy at home. In 1993 he moved to San Francisco to attend the California Culinary Academy and to work at several Bay Area restaurants. During his time on the West Coast, Link’s cooking style became more refined, and his appreciation for raw ingredients and a delicate approach to technique came into focus.
Link made his New Orleans debut with Herbsaint in 2000. Its success inspired him to focus on Cajun fare. His next venture, pork-centered Cochon, opened in 2006 to rave reviews. Butcher, around the corner, followed. Next up: Peche Seafood Grill in spring of 2013 that won the title of "Best New Restaurant" at the 2014 James Beard Foundation Awards. Other accolades include nominations for James Beard Foundation's "Outstanding Chef" award in 2012-2018. The Louisiana Restaurant Association’s 2012 "Restaurateur of the Year," and the 2007 James Beard Award for "Best Chef: South."
Gianna, the newest addition to the Link Restaurant Group opened April 2019. It combines rustic Italian cuisine rooted in Louisiana tradition and technique.
Link’s classic dishes include duck leg confit and steak and frites, along with Southern staples such as grits and dark roux gumbos. Low-key and humble, Link has taken his rightful place as a culinary star in a city with a galaxy of them.
