Cochon Butcher, New Orleans
We make all of the meat that goes onto our sandwiches at Cochon Butcher… bringing house-made to the next level. Butcher offers...
Sources & updates
How this name was decided
the site's published name — stated on cochonbutcher.com, x.com
Profile sources
- Xdeclared on cochonbutcher.com
- Last observed
- Oct 1, 2026, 7:42 PM UTCRecent
- Record last changed
- Oct 1, 2026, 7:42 PM UTC
- Observations
- 1,574
- Sources read
- 26 of 26
Legal Entities & Relationships
Butcher Banquet, LLC dba Cochon ButcherLicensed operator of 1 of its locations
Relationship evidence
Identity revision 1, last changed
- a declared affiliated site is a relationship the publisher states, not common ownership
- a declared provider account (gift cards, hiring, ordering) is a service relationship, not an affiliation
- a register party at the business's premises is a candidate operator until the Place and legal resolvers bind it
- a licensed operator of the business's premises operates those locations; it is not thereby the brand's owner
- an employer a job board names on the openings posts them; it is not thereby the owner or the operator
- an app's store seller or developer publishes the app; neither is thereby the restaurant's owner
- a menu that names a producer names it; it is not a supply contract, a volume or an exclusivity
- a mail or DMARC service domain in DNS is a technical service relationship, not an affiliation
- a group the site says it is part of is a public affiliation; the equity chain and buying rights are separate questions
- an organization that posts the openings, sells the app or holds a program account shares services with the business; that is not affiliation or ownership
- Published nameCochon Butcher, New Orleans
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com → declared og:site_name
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
- Published descriptionWe make all of the meat that goes onto our sandwiches at Cochon Butcher… bringing house-made to the next level. Butcher offers...
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com/
- First observed
- Oct 1, 2026, 7:39 PM UTC
- Read from
- https://cochonbutcher.com
- Declared languageen-US
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com/
- First observed
- Oct 1, 2026, 7:39 PM UTC
- Read from
- https://cochonbutcher.com
- Canonical URLhttps://cochonbutcher.com/
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com/
- First observed
- Oct 1, 2026, 7:39 PM UTC
- Read from
- https://cochonbutcher.com
- Logo
Directly observed · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com/ → image inside the header's link to the site root
- First observed
- Oct 1, 2026, 7:39 PM UTC
- Read from
- https://cochonbutcher.com
- Site icon
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com/
- Read from
- https://cochonbutcher.com
Federal Awards
Partial collection — additional awards may not be included.
Award collection evidence
USAspending loans, grants and direct payments since FY2008. Contracts and subawards excluded. Reported loan value, subsidy, award amount and outlays are distinct; no original principal, forgiveness or current debt is inferred.
the core search for "BUTCHER BANQUET LLC" was bounded; the exact legal name was searched instead; Recipient identity could not be established from the proven legal name and an independently published address for it (an authority's licence, an LEI, or a street the subject itself publishes); unconfirmed awards are not attributed.
LINK RESTAURANT PARTNERS L.L.C. Recipient · NEW ORLEANS, LA
- Address
- 930 TCHOUPITOULAS ST · NEW ORLEANS, LA, 70130 · USA
- Business types
- category business, small business
- Recipient ID
- 933339f5-22a6-adf8-d669-46579f58f2bb-R
- Recipient level
- R
Published by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://api.usaspending.gov/api/v2/recipient/933339f5-22a6-adf8-d669-46579f58f2bb-R/ → https://cochonbutcher.com
- About
- a party this site's own evidence does not bind to the business
- Read from
- https://api.usaspending.gov
- Interpreted by rule
- federal-awards-v2
- Evidence ID
- usaspending-recipient:91ebdbc1f9d0a9239d18d080
All published fields
- Name
- LINK RESTAURANT PARTNERS L.L.C.
- Address
- City
- NEW ORLEANS
- State
- LA
- Country
- USA
- Postal Code
- 70130
- Address Line1
- 930 TCHOUPITOULAS ST
- Address Line2
- 930 TCHOUPITOULAS ST
- Recipient ID
- 933339f5-22a6-adf8-d669-46579f58f2bb-R
- Business Types
- category_business, small_business
- Recipient Level
- R
LINK RESTAURANT PARTNERS L.L.C. Guaranteed/insured loan$2,000,000 loan value
- Agency
- Small Business Administration
- Award ID
- 3225498710
- Assistance listing
- 59.073
- Searched name
- LINK RESTAURANT PARTNERS LLC
- Reported loan value (USD)
- $2,000,000
- Reported subsidy cost (USD)
- $2,074,000
TO AID SMALL BUSINESSES IN MAINTAINING WORK FORCE DURING COVID-19 PANDEMIC.
View federal awardPublished by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://api.usaspending.gov/api/v2/search/spending_by_award/ → https://api.usaspending.gov/api/v2/recipient/933339f5-22a6-adf8-d669-46579f58f2bb-R/ → https://cochonbutcher.com
- About
- LINK RESTAURANT PARTNERS LLC, a party this site's own evidence does not bind to the business
- Read from
- https://api.usaspending.gov
- Interpreted by rule
- federal-awards-v2
- Evidence ID
- usaspending:56d340d522e2f8ab2533ad3a
All published fields
- Group
- loans
- Award ID
- 3225498710
- Award Type
- GUARANTEED/INSURED LOAN (F)
- Description
- TO AID SMALL BUSINESSES IN MAINTAINING WORK FORCE DURING COVID-19 PANDEMIC.
- Recipient ID
- 933339f5-22a6-adf8-d669-46579f58f2bb-R
- Recipient Name
- LINK RESTAURANT PARTNERS L.L.C.
- Awarding Agency
- Small Business Administration
- Generated award ID
- ASST_NON_3225498710_073
- Queried Legal Name
- LINK RESTAURANT PARTNERS LLC
- Awarding Sub Agency
- Small Business Administration
- Reported loan value (USD)
- 2,000,000
- Reported subsidy cost (USD)
- 2,074,000
- Assistance listing
- 59.073
Trademarks
COCHON CAJUN SOUTHERN COOKING no longer live · ABANDONED-FAILURE TO RESPOND OR LATE RESPONSE · Serial 85405218
- Filed
- Aug 23, 2011
- Classes
- IC 043
- Attorney
- Christophe Szapary
Goods & services
(ABANDONED) IC 043: Delicatessens; Restaurant and bar services; Restaurant and bar services, including restaurant carryout services; Restaurant services, including sit-down service of food and take-out restaurant services.
View trademark recordOwners as filed
- Link Restaurant Partners, LLC (ORIGINAL APPLICANT)
USPTO record names this owner; current ownership is not inferred from historical owner entries.
Published by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://tmsearch.uspto.gov/prod-v1-0-0/tmsearch
- About
- LINK RESTAURANT PARTNERS LLC, a party this site's own evidence does not bind to the business
- Read from
- https://tmsearch.uspto.gov
- Interpreted by rule
- trademarks-v2
- Evidence ID
- uspto:b244c9cb4413ffd6ac84b9cc
All published fields
- Live mark
- No
- Owners as filed
- City
- New Orleans
- Name
- Link Restaurant Partners, LLC
- Role
- ORIGINAL APPLICANT
- Region
- LOUISIANA 70130, UNITED STATES
- Entity Type
- LIMITED LIABILITY COMPANY
- As Published
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
- Citizenship
- LOUISIANA, USA
- Status
- ABANDONED-FAILURE TO RESPOND OR LATE RESPONSE
- Attorney
- Christophe Szapary
- Wordmark
- COCHON CAJUN SOUTHERN COOKING
- Filed Date
- 2011-08-23
- Mark Types
- SERVICE MARK
- Us Classes
- 100 101.
- Registered
- No
- Status Code
- 602
- Abandon Date
- 2012-06-13
- Serial Number
- 85405218
- Ownership scope
- USPTO record names this owner; current ownership is not inferred from historical owner entries.
- First Use Any Date
- 2006-04-01
- Goods And Services
- (ABANDONED) IC 043: Delicatessens; Restaurant and bar services; Restaurant and bar services, including restaurant carryout services; Restaurant services, including sit-down service of food and take-out restaurant services.
- Queried Legal Name
- LINK RESTAURANT PARTNERS LLC
- First Use Commerce Date
- 2006-04-01
- International Classes
- IC 043
- Matching Owner Entries
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
COCHON BUTCHER REGISTERED AND RENEWED · Serial 85407111
- Registration
- 4278083
- Filed
- Aug 25, 2011
- Registered
- Jan 22, 2013
- Classes
- IC 029, IC 030, IC 043
- Attorney
- Christophe S. Szapary
Goods & services
IC 029: Fresh meat; Processed meat. IC 030: Barbeque sauce; Cooking sauces; Pralines; Sauces. IC 043: Delicatessens; Restaurant and bar services, including restaurant carryout services; Restaurant services featuring sandwiches.
View trademark recordOwners as filed
- Link Restaurant Partners, LLC (ORIGINAL REGISTRANT)
USPTO record names this owner; current ownership is not inferred from historical owner entries.
Published by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://tmsearch.uspto.gov/prod-v1-0-0/tmsearch
- About
- LINK RESTAURANT PARTNERS LLC, a party this site's own evidence does not bind to the business
- Read from
- https://tmsearch.uspto.gov
- Interpreted by rule
- trademarks-v2
- Evidence ID
- uspto:11fef679a5b5bbfe6abfc864
All published fields
- Live mark
- Yes
- Owners as filed
- City
- New Orleans
- Name
- Link Restaurant Partners, LLC
- Role
- ORIGINAL REGISTRANT
- Region
- LOUISIANA 70130, UNITED STATES
- Entity Type
- LIMITED LIABILITY COMPANY
- As Published
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
- Citizenship
- LOUISIANA, USA
- Status
- REGISTERED AND RENEWED
- Attorney
- Christophe S. Szapary
- Wordmark
- COCHON BUTCHER
- Filed Date
- 2011-08-25
- Mark Types
- TRADEMARK, SERVICE MARK
- Us Classes
- 046., 046., 100 101.
- Registered
- Yes
- Status Code
- 800
- Serial Number
- 85407111
- Ownership scope
- USPTO record names this owner; current ownership is not inferred from historical owner entries.
- First Use Any Date
- 2006-04-01
- Goods And Services
- IC 029: Fresh meat; Processed meat., IC 030: Barbeque sauce; Cooking sauces; Pralines; Sauces., IC 043: Delicatessens; Restaurant and bar services, including restaurant carryout services; Restaurant services featuring sandwiches.
- Queried Legal Name
- LINK RESTAURANT PARTNERS LLC
- Registration Date
- 2013-01-22
- Registration Number
- 4278083
- First Use Commerce Date
- 2006-04-01
- International Classes
- IC 029, IC 030, IC 043
- Matching Owner Entries
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
COCHON CAJUN SOUTHERN COOKING no longer live · CANCELLED - SECTION 8 · Serial 85407712
- Registration
- 4303623
- Filed
- Aug 25, 2011
- Registered
- Mar 19, 2013
- Cancelled
- Jan 10, 2020
- Classes
- IC 035, IC 040, IC 043
- Attorney
- Christophe Szapary
Goods & services
(CANCELLED) IC 035: [ Butcher shops ]. (CANCELLED) IC 040: [ Butchering ]. (CANCELLED) IC 043: [ Bar and restaurant services; Delicatessens; Restaurant and bar services, including restaurant carryout services; Restaurant services; Restaurant services, including sit-down service of food and take-out restaurant services ].
View trademark recordOwners as filed
- Link Restaurant Partners, LLC (ORIGINAL REGISTRANT)
USPTO record names this owner; current ownership is not inferred from historical owner entries.
Published by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://tmsearch.uspto.gov/prod-v1-0-0/tmsearch
- About
- LINK RESTAURANT PARTNERS LLC, a party this site's own evidence does not bind to the business
- Read from
- https://tmsearch.uspto.gov
- Interpreted by rule
- trademarks-v2
- Evidence ID
- uspto:01c5a56392b405aecb334226
All published fields
- Live mark
- No
- Owners as filed
- City
- New Orleans
- Name
- Link Restaurant Partners, LLC
- Role
- ORIGINAL REGISTRANT
- Region
- LOUISIANA 70130, UNITED STATES
- Entity Type
- LIMITED LIABILITY COMPANY
- As Published
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
- Citizenship
- LOUISIANA, USA
- Status
- CANCELLED - SECTION 8
- Attorney
- Christophe Szapary
- Wordmark
- COCHON CAJUN SOUTHERN COOKING
- Filed Date
- 2011-08-25
- Mark Types
- SERVICE MARK
- Us Classes
- 100 101 102., 100 103 106., 100 101.
- Cancel Date
- 2020-01-10
- Registered
- No
- Status Code
- 710
- Serial Number
- 85407712
- Ownership scope
- USPTO record names this owner; current ownership is not inferred from historical owner entries.
- First Use Any Date
- 2006-04-01
- Goods And Services
- (CANCELLED) IC 035: [ Butcher shops ]., (CANCELLED) IC 040: [ Butchering ]., (CANCELLED) IC 043: [ Bar and restaurant services; Delicatessens; Restaurant and bar services, including restaurant carryout services; Restaurant services; Restaurant services, including sit-down service of food and take-out restaurant services ].
- Queried Legal Name
- LINK RESTAURANT PARTNERS LLC
- Registration Date
- 2013-03-19
- Registration Number
- 4303623
- First Use Commerce Date
- 2006-04-01
- International Classes
- IC 035, IC 040, IC 043
- Matching Owner Entries
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
Trademark 85415823 REGISTERED AND RENEWED
- Registration
- 4131995
- Filed
- Sep 6, 2011
- Registered
- Apr 24, 2012
- Classes
- IC 030, IC 035, IC 040, IC 043, IC 025
- Attorney
- Christophe Szapary
Goods & services
IC 030: Hot sauce; Mustard; Sauces. IC 035: Butcher shops. IC 040: Butchering. IC 043: Bar and restaurant services; Restaurant and bar services; Restaurant and bar services, including restaurant carryout services; Restaurant services, including sit-down service of food and take-out restaurant services. IC 025: Baseball caps and hats.
View trademark recordOwners as filed
- Link Restaurant Partners, LLC (ORIGINAL REGISTRANT)
USPTO record names this owner; current ownership is not inferred from historical owner entries.
Published by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://tmsearch.uspto.gov/prod-v1-0-0/tmsearch
- About
- LINK RESTAURANT PARTNERS LLC, a party this site's own evidence does not bind to the business
- Read from
- https://tmsearch.uspto.gov
- Interpreted by rule
- trademarks-v2
- Evidence ID
- uspto:9b2749ba0a416ab4dd317eca
All published fields
- Live mark
- Yes
- Owners as filed
- City
- New Orleans
- Name
- Link Restaurant Partners, LLC
- Role
- ORIGINAL REGISTRANT
- Region
- LOUISIANA 70130, UNITED STATES
- Entity Type
- LIMITED LIABILITY COMPANY
- As Published
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
- Citizenship
- LOUISIANA, USA
- Status
- REGISTERED AND RENEWED
- Attorney
- Christophe Szapary
- Filed Date
- 2011-09-06
- Mark Types
- TRADEMARK, SERVICE MARK
- Us Classes
- 046., 100 101 102., 106 100 103., 100 101., 039 022.
- Registered
- Yes
- Status Code
- 800
- Serial Number
- 85415823
- Ownership scope
- USPTO record names this owner; current ownership is not inferred from historical owner entries.
- First Use Any Date
- 2006-04-01
- Goods And Services
- IC 030: Hot sauce; Mustard; Sauces., IC 035: Butcher shops., IC 040: Butchering., IC 043: Bar and restaurant services; Restaurant and bar services; Restaurant and bar services, including restaurant carryout services; Restaurant services, including sit-down service of food and take-out restaurant services., IC 025: Baseball caps and hats.
- Queried Legal Name
- LINK RESTAURANT PARTNERS LLC
- Registration Date
- 2012-04-24
- Registration Number
- 4131995
- First Use Commerce Date
- 2006-04-01
- International Classes
- IC 030, IC 035, IC 040, IC 043, IC 025
- Matching Owner Entries
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
COCHON CAJUN SOUTHERN COOKING REGISTERED · Serial 90026300
- Registration
- 6256492
- Filed
- Jun 29, 2020
- Registered
- Jan 26, 2021
- Classes
- IC 043
- Attorney
- Edgar Gankendorff
Goods & services
IC 043: Bar and restaurant services; Delicatessen services; Restaurant and bar services; Restaurant and bar services, including restaurant carryout services; Restaurant services, including sit-down service of food and take-out restaurant services.
View trademark recordOwners as filed
- Link Restaurant Partners, LLC (ORIGINAL REGISTRANT)
USPTO record names this owner; current ownership is not inferred from historical owner entries.
Published by a third-party source · confirmed Oct 1, 2026, 7:41 PM UTC
- Observed via
- https://tmsearch.uspto.gov/prod-v1-0-0/tmsearch
- About
- LINK RESTAURANT PARTNERS LLC, a party this site's own evidence does not bind to the business
- Read from
- https://tmsearch.uspto.gov
- Interpreted by rule
- trademarks-v2
- Evidence ID
- uspto:380e015e4e7df2ca240ea2cc
All published fields
- Live mark
- Yes
- Owners as filed
- City
- New Orleans
- Name
- Link Restaurant Partners, LLC
- Role
- ORIGINAL REGISTRANT
- Region
- LOUISIANA 70130, UNITED STATES
- Entity Type
- LIMITED LIABILITY COMPANY
- As Published
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
- Citizenship
- LOUISIANA, USA
- Status
- REGISTERED
- Attorney
- Edgar Gankendorff
- Wordmark
- COCHON CAJUN SOUTHERN COOKING
- Filed Date
- 2020-06-29
- Mark Types
- SERVICE MARK
- Us Classes
- 100 101.
- Registered
- Yes
- Status Code
- 700
- Serial Number
- 90026300
- Ownership scope
- USPTO record names this owner; current ownership is not inferred from historical owner entries.
- First Use Any Date
- 2006-04-01
- Goods And Services
- IC 043: Bar and restaurant services; Delicatessen services; Restaurant and bar services; Restaurant and bar services, including restaurant carryout services; Restaurant services, including sit-down service of food and take-out restaurant services.
- Queried Legal Name
- LINK RESTAURANT PARTNERS LLC
- Registration Date
- 2021-01-26
- Registration Number
- 6256492
- First Use Commerce Date
- 2006-04-01
- International Classes
- IC 043
- Matching Owner Entries
- Link Restaurant Partners, LLC (LIMITED LIABILITY COMPANY; LOUISIANA, USA)
Cochon Butcher, New Orleans Employees & Ownership
The latest people collection is incomplete. Previously confirmed people remain available with their original dates.
BEN HAMMONDDirector of Culinary Development
Stated by 1 source
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Director of Culinary Development
Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
Cary PalmerDirector of Food and Beverage Development
Stated by 2 sources
- https://cochonbutcher.com/about/team/ · Published person (page markup) · Director of Food and Beverage Development
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Director of Food and Beverage Development
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:38 PM UTC
CASSIDY LINKDirector of Training & Development
Stated by 1 source
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Director of Training & Development
Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
DIM SUM SOLD OUTBY CHEFS DONALD LINK & STEPHEN STRYJEWSKI NOVEMBER 7, 2017
Stated by 1 source
- https://linkstryjewski.org/ · Published person (name and role labels) · BY CHEFS DONALD LINK & STEPHEN STRYJEWSKI NOVEMBER 7, 2017
Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
Donald LinkExecutive Chef + President
Roles
- Executive Chef + President, Link Restaurant Grouphttps://www.pecherestaurant.com/about/team/nicole-mills/
- business partner Chefhttps://cochonbutcher.com/wp-json/wp/v2/team?per_page=100&context=view · published 2019-06-07T19:07:00Z
- Executive Chef and Chief Executive Officer, Link Restaurant Grouphttps://linkstryjewski.org/
- As printed Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Chef Link has peppered the streets of the Warehouse District of New Orleans with a collection of award-winning restaurants over the past two decades. Herbsaint, a contemporary take on the French American “bistro,” is the flagship of the Link Restaurant Group. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers authentic Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops honoring the traditions of house-made meats and sausages, serving specialty sandwiches, a bar menu, wine, and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. 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. La Boulangerie, a neighborhood bakery and café, offers handcrafted pastries, breads, coffees, and lunch specials. The latest addition to the family, Gianna offers rustic Italian cuisine rooted in Louisiana tradition and technique. Herbsaint earned Chef Link a James Beard Award in 2007 for Best Chef South. The same year, Cochon was nominated for Best New Restaurant. The James Beard Foundation also nominated Chef Link for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards, and Gianna was honored to be named a James Beard Award Nominee for Best New Restaurant 2019. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America and 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 named Chef Link Restaurateur of the Year in 2012. In 2024, he was honored with the New Orleans Wine & Food Experience Ella Brennan Lifetime Achievement in Hospitality Award. The James Beard Foundation bestowed Chef Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter), with its top award for Best American Cookbook, released in 2009. Real Cajun is a collection of family recipes that Chef Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Chef 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. 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. www.linkstryjewski.orgPublished by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://www.pecherestaurant.com/ → Published person (name and role labels)
Stated by 10 sources
- https://cochonbutcher.com/wp-json/wp/v2/team/95 · Published person (named with a role in the page's text) · business partner Chef · published 2019-06-07T19:07:00Z
- https://cochonbutcher.com/wp-json/wp/v2/team?per_page=100&context=view · Published person (named with a role in the page's text) · business partner Chef · published 2019-06-07T19:07:00Z
- https://cochonbutcher.com/about/team/ · Published person (page markup) · Executive Chef + President
- https://cochonbutcher.com/about/team/stephen-stryjewski/ · Published person (named with a role in the page's text) · business partner Chef
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Executive Chef + President
- https://www.pecherestaurant.com/ · Published person (name and role labels) · Executive Chef + President, Link Restaurant Group
- https://www.pecherestaurant.com/about/team/ · Published person (name and role labels) · Executive Chef + President, Link Restaurant Group
- https://www.pecherestaurant.com/about/team/nicole-mills/ · Published person (name and role labels) · Executive Chef + President, Link Restaurant Group
- https://www.pecherestaurant.com/about/team/tim-pacillas/ · Published person (name and role labels) · Executive Chef + President, Link Restaurant Group
- https://linkstryjewski.org/ · Published person (name and role labels) · Executive Chef and Chief Executive Officer, Link Restaurant Group
Person issues · 1
- Title
the sources state different capacities for the same organisation and interval; jobTitle projects the one more independent sources, a newer authority or a stronger source states, and the others are kept as titles
Selected source: https://cochonbutcher.com/about/team/
- https://linkstryjewski.org/
- Executive Chef and Chief Executive Officer, Link Restaurant Group
- https://cochonbutcher.com/about/team/stephen-stryjewski/
- business partner Chef
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:38 PM UTC
Justin RossChef de Cuisine
Stated by 1 source
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Chef de Cuisine
Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
KATHLEEN GALLEChief People Officer
Stated by 1 source
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Chief People Officer
Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
Liz Bodetmedia contact
- Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com → https://cochonbutcher.com/ → https://cochonbutcher.com/about/ → https://cochonbutcher.com/about/meat/ → https://cochonbutcher.com/about/team/
Stated by 1 source
- https://cochonbutcher.com · Published person (named with a role or their own mailbox on the site) · media contact
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- First observed
- Oct 1, 2026, 7:38 PM UTC
Madeline Yosteownerslast seen 2018
Stated by 1 source
- https://cochonbutcher.com/about/farms/ · Published person (named with a role or their own mailbox on the site) · owners · published 2018
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
MAGGIE SCALESExecutive Pastry Chef, Link Restaurant Group
Roles
- Executive Chef + Partner, La Boulangerie Executive Pastry Chef, Link Restaurant Grouphttps://linkrestaurantgroup.com/
Stated by 2 sources
- https://cochonbutcher.com/about/team/ · Published person (page markup) · Executive Pastry Chef, Link Restaurant Group
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Executive Chef + Partner, La Boulangerie Executive Pastry Chef, Link Restaurant Group
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:38 PM UTC
Michael DiSimoneChief Executive Officer
Stated by 2 sources
- https://cochonbutcher.com/about/team/ · Published person (page markup) · Chief Executive Officer
- https://linkrestaurantgroup.com/ · Published person (name and role labels) · Chief Executive Officer
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:38 PM UTC
Nicole MillsExecutive Chef
- As printed Executive Chef + President, Link Restaurant Group Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Chef Link has peppered the streets of the Warehouse District of New Orleans with a collection of award-winning restaurants over the past two decades. Herbsaint, a contemporary take on the French American “bistro,” is the flagship of the Link Restaurant Group. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers authentic Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops honoring the traditions of house-made meats and sausages, serving specialty sandwiches, a bar menu, wine, and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. 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. La Boulangerie, a neighborhood bakery and café, offers handcrafted pastries, breads, coffees, and lunch specials. The latest addition to the family, Gianna offers rustic Italian cuisine rooted in Louisiana tradition and technique. Herbsaint earned Chef Link a James Beard Award in 2007 for Best Chef South. The same year, Cochon was nominated for Best New Restaurant. The James Beard Foundation also nominated Chef Link for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards, and Gianna was honored to be named a James Beard Award Nominee for Best New Restaurant 2019. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America and 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 named Chef Link Restaurateur of the Year in 2012. In 2024, he was honored with the New Orleans Wine & Food Experience Ella Brennan Lifetime Achievement in Hospitality Award. The James Beard Foundation bestowed Chef Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter), with its top award for Best American Cookbook, released in 2009. Real Cajun is a collection of family recipes that Chef Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Chef 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. 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. www.linkstryjewski.org Chef/Partner, Link Restaurant Group: Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La Boulangerie 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. Stephen has been honored as “Best New Chef” by New Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. 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. Cochon has been recognized in the New York Times by Frank Bruni, “Coast to Coast, Restaurants that Count;” and Sam Sifton, “Dishes that Earned their Stars,” and has been consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide and was recently named one of the 20 most important restaurants in America by Bon Appétit. In 2015, Stryjewski and his business partner Chef Donald Link 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. http://www.linkstryjewski.org In 1997, Stryjewski graduated from the Culinary Institute of America and went on to work for some of the most notable chefs and restaurants in America including Michael Chiarello at TraVigne, Jamie Shannon at Commanders Palace, and Jeff Buben at Vidalia. Stryjewski grew up moving frequently as an “Army brat” and has traveled extensively in the United States and Europe. He resides in New Orleans’ Irish Channel with his wife and two daughters. Chef and Partner Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le Petite Robert Bistro, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company. With a new job came an increased ability to learn and travel. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a trip to observe grilling techniques in Spain, culminated in the opening of Pêche Seafood Grill. Ryan received the James Beard Foundation Award for Best Chef: South in May 2014, the same year Pêche earned the James Beard Award for Best New Restaurant. Chef de Cuisine Nicole was born and raised in the Philippines. She grew up in a small town called Cagayan de Oro, in Northern Mindanao. Her family owned a bakery where she grew up watching the production of fresh baked bread in an old fashioned wood burning stone oven. Farm to table has always been part of the Filipino culture. Nicole’s family was known for growing and producing some of the sweetest corn in the area along with farm raised pigs, chickens, and lamb. Her mother specialized in making and selling siomai and siopao at the family’s Dim Sum stall. Food has always been part of the family business. After graduating from Ateneo de Manila University, Nicole moved to New York in 2001 to attend the French Culinary Institute in Soho. Her culinary career began with Danny Meyer and Union Square Hospitality Group cooking at both Eleven Madison Park and Gabriele Kreuther’s the Modern at MOMA. She worked as a tournant for Chef Alain Allegretti at Atelier in the Ritz Carlton Central Park and later with Chef Dan Kluger at the Core Club. After New York, Nicole moved to Los Angeles to work at the Thompson Beverly Hills with Chef Brian Redzikowski. Nicole moved back to her hometown in the Philippines after L.A. to open a Creole concept restaurant. After a few years back home she relocated to New Orleans. She joined the Link Restaurant Group to be part of the opening team at Peche Seafood Grill in 2013. Nicole became the Chef de Cuisine at Peche in 2019. Nicole was included in the 2024 class of Best New Chefs by Food & Wine. Executive Pastry Chef Link Restaurant Group, Chef/Partner La Boulangerie Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her undergraduate degree at the University of California, San Diego majoring in Language Studies. She then moved to Boston to attend the Cambridge School of Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she had the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and in the summer 2014 Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department. In 2015 Scales became Chef/Partner at La Boulangerie, a French bakery on Magazine Street in New Orleans. General Manager Tim Pacillas grew up in Southern California, just outside of Los Angeles. During high school, he started his first professional endeavor by joining his father's catering business, which sparked his passion for the hospitality industry. Tim's fascination with culinary service led him to gain experience in fast-casual and fine-dining establishments in the L.A. area, where he worked in various roles in both the front and back of the house during his teens and early twenties. As he began a family and raised three children, Tim took on the role of Food Service Manager for at-risk youth camps on the West Coast, further honing his skills and commitment to service. In 2019, Tim and his wife, Kelly, sought new opportunities and relocated to New Orleans, where he joined the Commander’s Palace team. Later that same year, Tim accepted a position on Peche’s management team, where he quickly advanced to the role of Assistant General Manager and, in December 2024, attained the position of General Manager. Today, Tim resides in the Marigny neighborhood of New Orleans with his wife and their rescue dog, Mister Bean. Our passion to showcase the remarkable bounty of the Southern region is revealed through our commitment to developing long-lasting relationships with the network of farmers we work with. Chef Donald Link, Stephen Stryjewski, and their culinary team 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 family of restaurants. Our recipes honor the simplicity of the food and we celebrate the ingredients that are incorporated into each dish. Please find here a listing of some of the farmers we are proud to work with on an ongoing basis. Cajun Growers Cajun Growers is one of Peche’s main tomato sources. We love utilizing a wide variety of their tomatoes including cherry tomatoes, slicers and heirlooms. Cajun Growers is located in Cut Off, Louisiana. Farm owners Tad and Lillie Ledet suffered significant damage from Hurricane Ida including complete destruction of their greenhouse but thankfully they have fully recovered and are back to producing their well-loved tomatoes as well as cucumbers, peppers + arugula. Cicada Calling Cicada Calling is a 2-acre diversified vegetable and cut flower farm in Southeast Louisiana run by Becks Hilliard and Sierra Torres. They are a non-till, naturally grown farm and source a majority of their seed from cooperative seed growers in the South as a means of growing food better adapted to our climate and to increase seed biodiversity of our region. Peche consistently sources salad greens, baby kale, flowers and herbs from the farm. Compostella Farm Compostella is a vegetable farm specializing in salad greens, arugula, and carrots. The farm is located in Picayune, Mississippi. After apprenticing on organic farms in the Northwest, owners Madeline Yoste (a native New Orleanian) and Timothy Robb, made their way back to New Orleans to start their own farm. They named it Compostella, meaning “field of stars” as an expression of how they see their place in the universe. They were certified organic from 2017-2018 and continue striving to minimize the inputs to their farm and to nurture their farm’s expression as an individuality. Covery Rise Farms Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables throughout the year with a retired LSU Agriculture Professor as their crop consultant. Indian Springs Farmers Co-op Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active members located in Petal, Mississippi. Isabelle’s Organic Citrus Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich Mississippi River alluvial soil and the only thing on her trees are sunshine, ladybugs, honeybees, and rain. Johndale Farm Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by Heather Robertson, who we have worked with for eight years. Heather primarily produce strawberries, as well as blueberries and blackberries, and is usually the first farm to bring berries to market. Local Cooling Farms Local Cooling Farms is located on sixty acres of land south of Bogalusa. Their primary goals are to grow nutrient-dense food for people, raise livestock with dignity, care and transparency, recycle some of the community’s agricultural residuals, and rebuild a healthy ecosystem on the property. The farm is owned and operated by Kate and Grant Estrade. Kate personally delivers farm fresh eggs to Peche on a weekly basis. Peeps Farms Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes in yard eggs with love. Perilloux Farm Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years. The restaurants utilize Perilloux’s traditional Southern greens, up to four varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is willing to grow for us. Poche Family Farm Poche Family Farm is a small vegetable farm located in Independence, Louisiana that we have worked with for five years. The farm is a family venture run by Albert and Charise Poche along with their children Billie and Camille, that resulted out of a desire to eat well. While their produce is not certified organic, they focus on sustainable agriculture by using cover crops, organic pesticides and natural fertilizers wherever possible. River Queen Greens River Queen Greens is a Certified Naturally Grown vegetable farm in Lower Coast Algiers on New Orleans’ West Bank.The farm is situated ten miles down river from downtown New Orleans, across the street from the Mississippi River levee.Farm founders Cheryl Nunes and Annie Moore produce consistently abundant, healthy vegetables. Peche tries to utilize everything River Queens is able to offer which has included but is not limited to baby kale, salad greens, daikon radish, turnips, zucchini and summer squash. Veggi Farmers Co-op Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated to providing the highest quality local produce and seafood to the Greater New Orleans area. VEGGI was established following the effects of the BP oil spill on the Vietnamese community and was developed to provide sustainable economic opportunities in urban agriculture. Back Home LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; 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. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche Seafood Grill was honored with two coveted James Beard Foundation Awards Best New Restaurant and Chef Ryan Prewitt Best Chef: South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint. BRETT ANDERSON New Orleans seafood cookery is, by and large, a minimalist discipline – flour, butter, lemon, fish – and you can be excused for not seeing Pêche as practicing it. The last time I had speckled trout at the James Beard Award-winning restaurant it was fried whole, glazed with chili aioli and showered with peanuts. The signature crawfish dish is a spicy capellini pasta. Got a taste for that other great Louisiana crustacean? Start with the shrimp toast, which is what you think it is, only topped with pickles. That’s just scratching the surface of Pêche’s menu, which drifts from transcendent steak tartare and bubbly cauliflower-fontina gratin to beer-battered fish sticks and baked drum served in hot cast iron with falafel-crisp spheres of rice calas. On paper, the kitchen’s repertoire reads like the crossbred mutt that it is. In practice, chef-partner Ryan Prewitt simply brings new hues to Louisiana’s minimalist tradition. The result is the perfect manifestation of this Link Restaurant Group property’s original mission: to create a local seafood restaurant that reflects how New Orleanians eat today. Be thankful it includes an oyster bar. Times Picayune Top 10 List: 2014, 2015, 2017, 2018 Peche Seafood Grill earns Four Beans Brett Anderson Fish are beasts. Flounder resemble shrunken sea monsters, with their crooked lips and creepy migrating eyes. You can tell they hang in the murky shadows just by the color of their skin. It’s dark enough to show through miso chili butter. Redfish, speckled trout and red snapper are sleeker species but all still unmistakably animals, with tails, skeletons and spiky fins. That’s a representative sample from my scrapbook of Pêche Seafood Grill, where meals are lessons in piscine anatomy. Look up from your plate at any moment and you’ll find a room of diners taking to the food like Alaskan brown bears to spawning salmon. They’re tearing through whole gulf fish, grilled or roasted in the heat of a live hardwood fire. The fish, the flames, the bones everyone are pulling clean from their mouths: These are the visual signatures and culinary touchstones of this remarkable restaurant. Still, whole fish aren’t even the half of it. Pêche is the realization of a modest but still visionary vision: a traditional Louisiana seafood restaurant that owes little to any particular style of restaurant that has come before. Its chef and co-owner, Ryan Prewitt, is not prone to wild experiments. Whatever thought process goes into Peche’s food is concealed beneath a veneer of simplicity… What to Do in New Orleans: The Black Book Lauren DeCarlo In the Warehouse District, Balise (refined Southern food, like Gulf shrimp pan roast, in a historic town house), chef Donald Link’s Herbsaint (for the duck-leg confit), and Peche Seafood Grill (ah, that smothered catfish) are all worth pacing yourself for. Where to Eat, Drink, and Party in New Orleans Right This Second Brett Martin This youngest sibling of Donald Link’s restaurant empire (which includes Herbsaint, Cochon and Cochon Butcher) is focused on gulf seafood of every stripe. Start with the stellar raw bar and end with a whole fish for the table. Beyond the French Quarter: Experiencing New Orleans Like a Local Todd Plummer This James Beard Award–winning restaurant is consistently a top contender for the best restaurant in town, with an exciting approach to seafood that preserves local cooking techniques. The smothered catfish and Louisiana shrimp roll are outstanding. Editor’s Letter by Dana Cowin “Where have you been eating lately?” I get this question all the time. And luckily, it’s one of my favorites to answer, since I have the opportunity to try the most amazing restaurants around the country. So here’s a little update of where I’ve been recently. Pêche I stopped counting after 10: That’s how many whole fish I saw waiters carrying out to customers at Donald Link’s new restaurant. The whole-animal trend has now been embraced by pescatarians. Two friends and I shared a moist, flavorful grilled redfish with salsa verde. It could have served six! 21 Best Restaurants in New Orleans Paul Oswell Pêche celebrates a visceral approach to eating seafood, so expect whole fish delivered to the table, ready to be sliced up and eaten between tables of friends. The menu is deceptively simple, but the presentation, choice of ingredients, and dressings is what elevates the experience beyond the tourist traps of the French Quarter. It’s a Donald Link restaurant, so fans of Cochon wanting to ease off on the meat are in abundance, as are people keen to go beyond the usual shrimp and fish dishes that permeate this city. Things to do in New Orleans Amira Hashish Chefs Donald Link, Stephen Stryjewski and Ryan Prewitt are inspired by the cooking of South America, Spain, and the Gulf Coast at Pêche Seafood Grill. Focused on working with local fishermen and farmers who harvest sustainably, dishes are rustic and utterly moreish. In 2014, Pêche won a James Beard award for Best New Restaurant in America and their standards haven’t slipped. This place has celebrity draw too with the likes of Jennifer Lawrence booking tables. 8 of the best restaurants in New Orleans Carly Fisher NOLA is all about the seafood, and here you’ll find some of the freshest in town. Another instant hit from The Link Group restaurant empire, chef Ryan Prewitt culls the bounty of local seafood and transforms it into sophisticated Southern-inspired dishes, rightfully earning him a James Beard Foundation Award for best chef in the South. Great Oyster Bars from Coast to Coast For spectacular seafood in the Big Easy, wander out of the bustling French Quarter to the Central Business District, home to Donald Link’s seafood-centric Pêche. Guests at the oyster bar have a prime view as busy shuckers prepare Gulf-sourced bivalves (from Dauphin Island and Grand Isle to name a few) served exclusively raw. After slurping the salty shells, advance to mains like a Louisiana Shrimp Roll or the whole catch of the day. Be sure to heed the servers’ advice and finish with the smooth and salty peanut pie from Link’s partner in crime, Pastry Chef Maggie Scales. Six Essential New Orleans Restaurant Reservations Laurie Woolever New Orleans has plenty of places doing great things with oysters, crawfish, and shrimp. But none are like the Warehouse District’s Peche , a restaurant specializing in rustic, live-fire cooking that takes its style cues from Uruguay and Spain as much as Louisiana’s coast and bayous. Local oysters are reliably briny, and snapper tartare with coconut and lime, served with slices of sweet potato and crisped rice, is soft and crunchy, creamy and sharp. Intensely flavored shrimp bisque is a can’t-miss dish, as is the fire-grilled whole fish of the day. Pêche is part of the Link Restaurant Group of chef-proprietor Donald Link, whose empire includes Herbsaint, Cochon, and Cochon Butcher. The Most Classic Restaurants in New Orleans Katie Chang The seafood at this bustling, casual eatery in the Warehouse District might be local, but the inspiration by chefs and partners Donald Link, Stephen Stryjewski, and Ryan Prewitt is global. Make a meal out of the hearty snacks and small plates, including the smoked tuna dip with house made saltines, crawfish and jalapeño capellini, and fried bread. Desserts (like the salted caramel cake) ensure your meal ends on a sweet note, too. 50 States of Dips Layla Khoury-Hanold Louisiana native Donald Link grew up visiting family in Southern Alabama and taking trips to the Florida coast, so it’s fitting that Peche , his seafood-centric New Orleans restaurant, celebrates the flavors and foodways of the entire Gulf coast. Link’s Smoked Tuna Dip is reminiscent of the ones he enjoyed at Gulf Coast fish shacks throughout his childhood, but he adds extra Southern flair by gently smoking Gulf-caught tuna over pecan and oak woods in the restaurant’s smoker until just cooked through. The tuna is then shredded with forks to retain texture, and folded with Creole mustard, mayonnaise, sour cream and Cajun spices. The creamy, smoky dip is served with Saltines, the unofficial table cracker of NOLA seafood restaurants. CONCEPT OF THE YEAR – Other Fish in the Sea; and Ways to Cook Them Pêche means “fishing” in French, but change the spelling to péché and it’s “sin.” In the case of the restaurant on Magazine Street opened earlier this year by chefs Ryan Prewitt, Stephen Stryjewski and Donald Link, the former is what’s intended, but you have to admit that both meanings are apt for a restaurant in New Orleans. Pêche was conceived as a seafood restaurant, but after the chefs spent time in Uruguay and Spain, they knew that a wood-burning grill had to be a feature as well. Factor in a raw bar and a serious drinks program and you get one of the most interesting restaurants to open in New Orleans in quite some time. It isn’t as though the place is immune to trends – there are small plates and bar food on the menu – but there aren’t a lot of other places doing whole fish on a wood-burning grill (redfish with salsa verde and American snapper with Meyer lemon on my last visit) and certainly none where the fish changes with such frequency that they print an insert daily. That insert also lists the oysters they have available and what they’re doing in the way of raw fish. There are always a few other items available on the raw side – a seafood salad, crab claws with chile and mint and a seafood platter, for example and highlights from the “snacks” menu include a smoked tuna dip served with saltines, hush puppies and fried bread with sea salt that’s completely addictive…. A few months ago I ran into chef Link while I was eating at Pêche. Link (and this is true of Stryjewski and Prewitt for that matter) is the kind of guy who lights up when he’s talking about food. What I remember most about that conversation was the way he described the Royal Red shrimp. He is fond of them, and justifiably so; they’re large, sweet-salty things that are cooked in a little butter but otherwise basically un-seasoned. They are the perfect example of what ingredient-driven cooking should be – not an excuse for a lack of technique, but the recognition that some things are best enjoyed simply. Best New Restaurants Brett Anderson This airy warehouse space is where Donald Link, who rose to prominence as chef-owner of Herbsaint, and Stephen Stryjewski, Link’s co-chef and partner at Cochon, are empowering their Peche co-owner Ryan Prewitt, Herbsaint’s former chef de cuisine, to run a restaurant of his own. Cut to the chase: At this stage of the game, the youngest member of the modern family that is Link Restaurant Group is as good as its sibling restaurants (both among the best in town). The concept is south Louisiana seafood dishes, much of it cooked over hardwood coals. The twist is that the food tastes thrillingly new without disconnecting from tradition. After a meal at Peche Seafood Grill, it’s possible to imagine a fantasy fish camp where ground shrimp is tossed with housemade pasta or embedded in buttery, cocktail-time toasts; where blue crab enriches eggplant gratin or chile-spiked capellini; where whole grilled redfish is draped in salsa verde and drum is baked with ginger and tomato. That place is, in fact, not a fantasy; just be sure to book a table in advance, because everyone in town appears intent on living it at once. Top 50 New Restaurants – Pêche Seafood Grill, New Orleans Donald Link and Stephen Stryjewski—along with chef-partner Ryan Prewitt—opened this homage to fish just down the street from their famed pork emporium, Cochon. The centerpiece here is a roaring wood-fired grill onto which most everything on the menu is tossed. Come here with a crew on nights when you want to eat a grouper as big as a fire hydrant. On Our Radar – Restaurant Hit List In New Orleans, Donald Link, Ryan Prewitt, and Stephen Stryjewski recently revealed Pêche Seafood Grill, an open-fire emporium inspired by a trip to Uruguay. Don’t miss the smothered cast-iron catfish, a riff on a Cajun classic. New Orleans chefs are reaching new scales Great seafood has never been hard to find around here, but an argument could be made for a certain lack of inspiration in the way many places prepare it. However, a new wave of seafood establishments have come onto the scene offering a different take on what can be done with the daily catch. They approach the same ingredients with a fresh perspective – and the results are rewarding. Pêche, the seafood-centric offering from the Link Restaurant Group, is one of the year’s more anticipated openings. In terms of design it shares more DNA with Cochon than Herbsaint, offering a dining room defined by floor-to-ceiling windows and exposed wooden beams, creating a feel that’s simultaneously contemporary and rustic. And like Cochon, the menu puts the focus on small plates, snacks and sides. But it’s the beast of a wood-burning grill, a custom-built iron and brick rig in the back that serves as the real engine of Pêche and is its most defining feature… From the Gulf Coast, With Love: A Southern road trip shapes the seafood-centric menu at New Orleans chef Donald Link’s latest restaurant Julia Reed It’s very late on an early-spring evening, and I’m sitting at the French farmhouse table in my mother’s house in Seaside, Fla., looking at the remnants of several astonishingly good seafood dishes and more empty wine bottles than people. It’s the sort of scene I’ve surveyed many times at Donald Link’s New Orleans restaurant Herbsaint, in the company of the same festive group: Donald himself, the engine behind a Crescent City culinary empire that also includes Cochon and Butcher; his top manager, Heather Lolley; Cochon chef-partner Stephen Stryjewski; and Ryan Prewitt, chef-partner at the soon-to-open Pêche Seafood Grill, the restaurant that’s a long-held dream of all four. This particular meal, though, is about more than late-night camaraderie. It’s the culmination of a research road trip along Florida’s Gulf Coast to collect ingredients and inspiration for Pêche. The restaurant was originally conceived, not long after Katrina, as a homage to the rustic seafood joints that once lined the banks of New Orleans’s Lake Pontchartrain. Now, after seven years and similar missions to South America and Spain, the glorified-seafood-shack concept has morphed into a worldly, gutsy and thoroughly modern restaurant. Two key inspirations are what Donald describes as “the primitive, soulful way of cooking” over fire in Uruguay, and the grilling wizard Victor Arguinzoniz, of Asador Etxebarri, in the Basque Country. Still, the team has never lost sight of the fabulous fresh ingredients closer to home, on the stretch of beach known as the Redneck Riviera. Our first stop is Burris Farm Market, in Loxley, Ala., where we stock up on the muscadine wine vinegar that Donald loves, along with loaves of fresh-baked yeast bread. Lunch at the Original Point (motto: “Not Fancy But Famous”), a landmark near Perdido Key, Fla., includes such old-style Gulf Coast classics as smoked tuna dip and fried mullet backbones (yes, you eat the bones, chased immediately by lots of cold beer), as well as Royal Reds, a ruby-colored deep water shrimp virtually undiscovered until the early 1990s and so sweet and salty that folks make the three-hour drive from New Orleans just to eat them. A half-hour away in Pensacola, the enormous market Joe Patti’s specializes in all things seafood. A crew of fresh-faced female 20-somethings in matching baseball caps takes orders (“Have I asked you yet if you’re having a good day?”), while 80-something Frank Patti (son of Joe), is the barker in their midst, hawking specials with a hand-held mike one minute and taking a cleaver to a tuna filet the next. After the team stocks up on Florida clams, more Royal Reds, Spanish mackerel, red snapper and scamp, a superior member of the grouper family, we head down Highway 98 toward Seaside, 75 miles away. The road to Pêche, slated to open on April 20, was a lot less direct. As early as 2006, Donald went so far as to nail down a location and mock up a menu, but parking was a problem, and everybody was already busy opening restaurants, writing books and collecting awards (a James Beard for Donald, another for Stephen and a third for Donald’s book “Real Cajun”). Still, they kept coming back around to seafood. So when a spot opened up in the perfect building, a one-time livery undergoing a meticulous restoration on a Warehouse District corner, they jumped. Not only did the space have great character and some weird history—Jefferson Davis was embalmed upstairs—there was room for a free-standing oyster and crudo bar as well as a wood-burning oven, modeled after the rigs used in Uruguay and built by Donald’s uncle Duane Link. In the kitchen at the Seaside house, the cooks get to work while Heather and I uncork bottles of Txakolina, a dry, citrusy and slightly fizzy Basque wine she and the boys discovered on a pilgrimage to Etxebarri. At Pêche, one side of the oven will have a raging wood fire throwing off coals that will be raked to the other side beneath a low grill. On our deck, we have a cheap gas contraption instead, but Ryan manages to pull off a perfectly cooked mackerel accompanied by delicious grilled chard, and Royal Reds dressed with garlic, oil and lemon. Inside, Stephen and Donald work on a chili-glazed scamp and a clam stew that is the essence of what Donald says they hope to achieve at Pêche: “seafood in a ballsy way.” Enriched with the leftover fish heads, bones and throats, it’s a way for the team to cook seafood without relying on typical go-tos like pork stock or bacon to provide nuance and depth. My favorite dish of the night is the raw seafood salad, enlivened by citrus and a dash of the farmers market muscadine vinegar, and served with grilled slices of the yeast bread that are deemed a great success. But then Ryan comes in with another accompaniment, snapper skin grilled to a perfect crisp and dusted with sea salt—an ingenious receptacle for the fish and the kind of productive playing around that all three chefs thrive on. Lunch the next day features the time-honored combo of Budweiser and Apalachicola oysters on the half shell, and sparks a conversation between Stephen and Ryan about the possibility of making their own saltines. Even the perfectionist Donald rolls his eyes at that. Pêche is poised to be a world-class restaurant, but it’s still, in part at least, an oyster bar. In New Orleans. “Guys,” he says, “the crackers have to come in the cellophane packets.”Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://www.pecherestaurant.com/about/team/nicole-mills/ → Published person (name and role labels)
Stated by 1 source
- https://www.pecherestaurant.com/about/team/nicole-mills/ · Published person (name and role labels) · Executive Chef
Published by a third-party source · confirmed Oct 1, 2026, 7:39 PM UTC
- First observed
- Oct 1, 2026, 7:39 PM UTC
Job Postings
- Careers page publishedhttp://linkrestaurantgroup.com/careers/
Directly observed
- Observed via
- https://linkrestaurantgroup.com/careers/ → the careers link the site labels, on another host; read — it answered with this page, and no opening was read from it
- Read from
- https://linkrestaurantgroup.com
- Careers page publishedhttps://linkrestaurantgroup.com/recruitment/
Directly observed
- Observed via
- https://linkrestaurantgroup.com/careers/ → the careers link the site labels, on another host; read — it answered with this page, and no opening was read from it
- Read from
- https://linkrestaurantgroup.com
Contact Information
Phones
504-588-2189
(504) 588-2189
Published by the company · confirmed Oct 1, 2026, 7:40 PM UTC
- Observed via
- https://linkrestaurantgroup.com/careers/
- First observed
- Oct 1, 2026, 7:40 PM UTC
Emails
info@cochonbutcher.com
info@cochonbutcher.com
Published by the company · confirmed Oct 1, 2026, 7:39 PM UTC
- Observed via
- https://cochonbutcher.com → role address by local-part convention (RFC 2142)
- First observed
- Oct 1, 2026, 7:39 PM UTC
Contact forms
https://cochonbutcher.com/
Directly observed · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/ → form headed "Contact Us" → submits to https://cochonbutcher.com/ → purpose: contact (a way to reply and a free-text field) → https://cochonbutcher.com
- First observed
- Oct 1, 2026, 7:38 PM UTC
Locations
Where is Cochon Butcher, New Orleans located?
1 known location
New Orleans930 Tchoupitoulas St., LA, 70130, US
Website & Digital Technology
What powers Cochon Butcher, New Orleans's website?
Appears to use WordPress with PHP and MySQL.
Who manages Cochon Butcher, New Orleans's domain and DNS?
cochonbutcher.com was first registered on October 2, 2008. Its registrar is GoDaddy.com, LLC, and GoDaddy manages its DNS.
What web infrastructure does Cochon Butcher, New Orleans use?
Protocols: TLS 1.3, HTTP/2 and HTTP/3.
How is Cochon Butcher, New Orleans's website secured?
HTTPS certificate: Google Trust Services, expires December 13, 2026. The nosniff security header is enabled.
Does Cochon Butcher, New Orleans use DNSSEC?
DNSSEC was not enabled when observed.
What analytics does Cochon Butcher, New Orleans use?
Cochon Butcher, New Orleans's website uses Google Analytics 4 (GA4).
View technology, DNS, network and security evidence
Email & Mail Infrastructure
Which services can send email for Cochon Butcher, New Orleans's domain?
SPF authorizes _spf.google.com.
Does Cochon Butcher, New Orleans publish SPF and DMARC?
SPF is configured.
View mail records and evidence
More website details
More website details
Apps, Loyalty & Guest Technology
View apps, provider accounts and technical evidence
App store details: Nothing observed in this category.
Publisher files
- OAuth authorization server metadatahttps://cochonbutcher.com/.well-known/oauth-authorization-server
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/.well-known/oauth-authorization-server
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
- Identity issuerhttps://cochonbutcher.com
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/.well-known/oauth-authorization-server
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
- authorization endpointhttps://cochonbutcher.com/oauth/authorize
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/.well-known/oauth-authorization-server
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
- revocation endpointhttps://cochonbutcher.com/oauth/revoke
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/.well-known/oauth-authorization-server
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
- token endpointhttps://cochonbutcher.com/oauth/token
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/.well-known/oauth-authorization-server
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
- OAuth protected resource metadatahttps://cochonbutcher.com/.well-known/oauth-protected-resource
Published by the company · confirmed Oct 1, 2026, 7:38 PM UTC
- Observed via
- https://cochonbutcher.com/.well-known/oauth-protected-resource
- First observed
- Oct 1, 2026, 7:38 PM UTC
- Read from
- https://cochonbutcher.com
Feeds
RSS feed https://cochonbutcher.com/feed/ · 3 items in feed · Latest Jul 15, 2019
- Oldest post
- Jun 15, 2019
- Newest post
- Jul 15, 2019
Published by the company · confirmed Jul 15, 2019, 4:44 PM UTC
- Observed via
- https://cochonbutcher.com/feed/
- First observed
- Jun 15, 2019, 4:43 PM UTC
- Read from
- https://cochonbutcher.com
All published fields
- Feed URL
- https://cochonbutcher.com/feed/
- Items in feed
- 3
- Format
- rss
- Newest post
- 2019-07-15T16:44:25Z
- Oldest post
- 2019-06-15T16:43:16Z
RSS feed https://cochonbutcher.com/press/feed/ · 3 items in feed · Latest Jul 15, 2019
- Oldest post
- Jun 15, 2019
- Newest post
- Jul 15, 2019
Published by the company · confirmed Jul 15, 2019, 4:44 PM UTC
- Observed via
- https://cochonbutcher.com/press/feed/
- First observed
- Jun 15, 2019, 4:43 PM UTC
- Read from
- https://cochonbutcher.com
All published fields
- Items in feed
- 3
- Format
- rss
- Newest post
- 2019-07-15T16:44:25Z
- Oldest post
- 2019-06-15T16:43:16Z
RSS feed https://cochonbutcher.com/comments/feed/ · 0 items in feed
Open feedPublished by the company
- Observed via
- https://cochonbutcher.com/comments/feed/
- Read from
- https://cochonbutcher.com
All published fields
- Items in feed
- 0
- Format
- rss
GQ.com Jul 15, 2019
Peter Rigney · Press
“Invented by Sicilian immigrants in New Orleans at the turn of the 20th century, the muffaletta (also commonly spelled muffuletta) is a hallmark of New Orleans butcher shop and sandwich counter Cochon Butcher. They actually make two: the traditional Muffaletta with deli meats and olive salad on a Sicilian roll, and the Gambino, a more traditional sandwich with an herb vinaigrette on ciabatta.” The post GQ.com appeared first on Cochon Butcher, New Orleans.
Read published postPublished by the company · confirmed Jul 15, 2019, 4:44 PM UTC
- Observed via
- https://cochonbutcher.com/feed/ → https://cochonbutcher.com/press/feed/
- First observed
- Jul 15, 2019, 4:44 PM UTC
- Read from
- https://cochonbutcher.com
All published fields
- Title
- GQ.com
- Author
- Peter Rigney
- Summary
- “Invented by Sicilian immigrants in New Orleans at the turn of the 20th century, the muffaletta (also commonly spelled muffuletta) is a hallmark of New Orleans butcher shop and sandwich counter Cochon Butcher. They actually make two: the traditional Muffaletta with deli meats and olive salad on a Sicilian roll, and the Gambino, a more traditional sandwich with an herb vinaigrette on ciabatta.” The post GQ.com appeared first on Cochon Butcher, New Orleans.
- Feed urls
- https://cochonbutcher.com/feed/, https://cochonbutcher.com/press/feed/
- Categories
- Press
- Published
- 2019-07-15T16:44:25Z
Thrillist Jul 15, 2019
Peter Rigney · Press
“Build your ultimate meaty sandwich at this hybrid butcher shop, deli counter, and wine bar. Inspired by Old World meat markets, Cochon Butcher specializes in house-cured meats, terrines, and sausages. The lines can get long at lunch, making the simple pleasure of sitting at the bar with a drink and a bite feel like a luxury.” The post Thrillist appeared first on Cochon Butcher, New Orleans.
Read published postPublished by the company · confirmed Jul 15, 2019, 4:43 PM UTC
- Observed via
- https://cochonbutcher.com/feed/ → https://cochonbutcher.com/press/feed/
- First observed
- Jul 15, 2019, 4:43 PM UTC
- Read from
- https://cochonbutcher.com
All published fields
- Title
- Thrillist
- Author
- Peter Rigney
- Summary
- “Build your ultimate meaty sandwich at this hybrid butcher shop, deli counter, and wine bar. Inspired by Old World meat markets, Cochon Butcher specializes in house-cured meats, terrines, and sausages. The lines can get long at lunch, making the simple pleasure of sitting at the bar with a drink and a bite feel like a luxury.” The post Thrillist appeared first on Cochon Butcher, New Orleans.
- Feed urls
- https://cochonbutcher.com/feed/, https://cochonbutcher.com/press/feed/
- Categories
- Press
- Published
- 2019-07-15T16:43:06Z
Sports Illustrated Jun 15, 2019
Peter Rigney · Press
“...Then I smelled something. The odors of roasting pork and toasting bread formed a cloud that grabbed me by the nostrils and yanked me into Cochon Butcher. The woman behind the counter recommended the pork belly sandwich, and then she mixed me an Old Fashioned. I finished off the meal with a peanut butter and jelly cookie. From that moment, I was hooked.” The post Sports Illustrated appeared first on Cochon Butcher, New Orleans.
Read published postPublished by the company · confirmed Jun 15, 2019, 4:43 PM UTC
- Observed via
- https://cochonbutcher.com/feed/ → https://cochonbutcher.com/press/feed/
- First observed
- Jun 15, 2019, 4:43 PM UTC
- Read from
- https://cochonbutcher.com
All published fields
- Title
- Sports Illustrated
- Author
- Peter Rigney
- Summary
- “...Then I smelled something. The odors of roasting pork and toasting bread formed a cloud that grabbed me by the nostrils and yanked me into Cochon Butcher. The woman behind the counter recommended the pork belly sandwich, and then she mixed me an Old Fashioned. I finished off the meal with a peanut butter and jelly cookie. From that moment, I was hooked.” The post Sports Illustrated appeared first on Cochon Butcher, New Orleans.
- Feed urls
- https://cochonbutcher.com/feed/, https://cochonbutcher.com/press/feed/
- Categories
- Press
- Published
- 2019-06-15T16:43:16Z
GitHub
Nothing observed in this category.
Additional site intelligence
Useful site-graph evidence is available on demand instead of being pre-rendered into every company profile.