Link Restaurant Group has announced the promotion of Bret Macris to the position of Chef de Cuisine at Cochon. “Bret has worked in every region of the country and he brings that experience to his new position at Cochon,” states Chef Donald Link. “He has proven himself in a short amount of time and earned this position with diligence and technique. We are excited to have him as part of our leadership team.” Macris oversees all culinary aspects of the restaurant. He utilizes the meats, sausages, and terrines that are prepared in-house for all of the menus and he will continue to work closely with farmers and purveyors who bring in locally sourced pork, fresh produce and seafood. “Bret has embraced the traditional methods we use to craft our authentic Cajun flavors and he continues the culinary culture in the kitchen,” states Chef Stephen Stryjewski.
From its small plates and boucherie to the entrees and wood-burning oven dishes, Cochon’s menu reflects its Cajun roots and showcases it commitment to the term housemade. Favorites include wood-fired oysters with chili garlic butter; fried livers with pepper jelly & toast; smoked pork ribs with watermelon pickle; and Louisiana cochon with cabbage, cracklins and pickled turnips. Cochon’s 2016 expansion created a much larger dining area and a mezzanine level for private dining, which incorporates items from the popular menu. Desserts are prepared by Corporate Pastry Chef Maggie Scales and include rice pudding cake, chocolate chip doberge cake, and lemon chess pie, to name a few.
Bret Macris grew up in Burbank, California and started cooking at the legendary Campanile Restaurant straight out of college. Under the guidance and mentorship of Mark Peel and Nancy Silverton, Bret attended Le Cordon Bleu in Pasadena while still working full time at Campanile. He spent seven years there, with four as Chef de Cuisine, before moving to the Happy Gnome brew-pub in St. Paul, Minnesota where he was a Tournant/Consultant. In 2009, Bret became the Executive Chef at Rosewater Restaurant in Brooklyn and in 2015 he opened Syndicated Bar Theater Kitchen in New York. Bret joined the Link Restaurant Group in January 2016 as Sous-Chef at Butcher and was promoted to Chef de Cuisine in 2018 before moving on to Cochon.
COCHON: Serving Lunch and Dinner Daily; 930 Tchoupitoulas Street, New Orleans, Louisiana 70130;
504-588-2123; @cochon_nola; https://cochonrestaurant.com/.
The Link Restaurant Group (LRG) includes Herbsaint Restaurant and Bar; Cochon Restaurant; Cochon Butcher; Calcasieu, a private dining facility in New Orleans; Pêche, named Best New Restaurant in America by the James Beard Foundation; La Boulangerie a neighborhood bakery and café and welcomes Gianna with chef/partner Rebecca Wilcomb. Link’s flagship restaurant Herbsaint earned Donald Link a James Beard award in 2007 for Best Chef South and Chef de Cuisine Rebecca Wilcomb the same award in 2017. Cochon was nominated in 2007 for Best New Restaurant in America by the James Beard Foundation; and was listed in The New York Times as “one of the top 3 restaurants that count.” Stephen Stryjewski, LRG chef/partner was named Best Chef South at the 2011 James Beard Foundation Awards, and Ryan Prewitt, chef/partner of Pêche was named Best Chef South at the 2014 James Beard Foundation Awards. 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. In 2014, Chef Link published his second cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson Potter). 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.