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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region.

ORAL HISTORY

Donald LInk


Cochon-Herbsaint

Second Location:

Cochon
930 Tchoupitoulas St.
New Orleans, LA 70130
(504) 588-2123
cochonrestaurant.com

A native of Crowley, Louisiana, Donald Link began cooking when he was fifteen years old. After gaining some experience in local restaurants, Donald moved to San Francisco. There, he realized his passion for food and local ingredients. He attended the California Culinary Academy and honed his craft in various restaurants. Donald referred back to his native Louisiana for ideas and inspiration, building his reputation as a leading chef in the Bay Area. Eventually, though, his roots called him home. Donald moved to New Orleans and opened Herbsaint Restaurant in 2000. Five years later and only a handful of months after Hurricane Katrina, he opened his second restaurant, Cochon. Gumbo is served at both establishments. At Herbsaint, the menu allows for the gumbo to change regularly. At Cochon, Donald offers a Cajun-style chicken and andouille gumbo served with potato salad.

Date of interview:
2007-03-21 00:00

Interviewer:
Amy Evans

Photographer:

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.

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