Inspired by his grandfather, Donald Link began cooking at a very young age. From dishwashing at age 15, he quickly began a career cooking in Louisiana restaurants. In 1993 he moved to San Francisco to attend The California Culinary Academy, and during that time he worked at a number of Bay Area Restaurants. After a two year stint as Sous Chef at Bayona, Donald returned to San Francisco to work with Loretta Keller at Bizou and to open Jardiniere with Traci Des Jardin. During his time on the West Coast, Donald’s cooking style became more refined, and his appreciation for raw ingredients and delicate approach to technique came into focus.
0 comments:
Post a Comment