Forever influenced by the Cajun and Southern cooking of his grandparents, the Louisiana native treats the foods of his childhood - seafood gumbo, peel-and-eat shrimp, white beans, grits - with French techniques and presentations fit for a five-star restaurant.
#Four seasons restaurant windows#
A wall of windows assures that every table has a view of the Mississippi, with outdoor seating along the wraparound terrace offering a view of ships navigating the white-knuckle curve along the river’s famous crescent.Įverything about Chemin à la Mer is personal, most notably the menu drawn from Link’s food-driven travels tracing the roots and pathways of Creole cuisine through the Caribbean and Europe. The restaurant’s design takes inspiration from the Mississippi River’s natural landscape, from the geological striations on the marble bar and the wallpaper mirroring the river’s current to artist John Alexander’s stunning portraits of the purple grackles, herons, and roseate spoonbills that feed along its shores. They trusted me, which really means a lot.”
#Four seasons restaurant professional#
“There is so much professional talent behind this restaurant. Collaboration was also key to the Four Seasons deal once he met general manager Mali Carow and her team, Link says he was sold. Link and his business partner Stephen Stryjewski have developed a reputation for collaborative management and promoting from within - most of the restaurant group’s lead chefs and managers have come up through the company. “I’ve been approached many times in the past, but something always stopped me,” says the chef, whose flagship restaurant Herbsaint earned him a 2007 James Beard award for Best Chef South. Partnering with the world-renowned hotel brand marks Link’s first affiliation outside of his Link Restaurant Group (LRG), which is behind New Orleans’s Herbsaint, Cochon, Cochon Butcher, Pêche, La Boulangerie, and the two-year-old Gianna.ĭonald Link Partners With Four Seasons New Orleans for Hotel Restaurant That distillation of purpose drives his new restaurant Chemin à la Mer, French for “pathway to the sea.” Boasting dramatic front-row views of the Mississippi River, the restaurant is on the fifth floor of the 34-story Four Seasons Hotel New Orleans, the long-awaited luxury hotel that debuted in August. “What I really care about now is just making good food. He’s won the awards, traveled the charity and festival circuits, started a foundation, and grown a company that sustained itself during the toughest of times. After 38 years in the business, it comes, in part, from feeling he has nothing left to prove. On Friday, November 26, opening day for his latest restaurant, New Orleans chef Donald Link radiated an almost preternatural calm.
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