PECHE SEAFOOD GRILL: NICOLE MILLS TAKES THE HELM

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LINK RESTAURANT GROUP ANNOUNCES CULINARY PROMOTION
CHEF NICOLE MILLS TAKES THE HELM AT PÊCHE SEAFOOD GRILL

NEW ORLEANS, LOUISIANA—Link Restaurant Group has announced the promotion of Nicole Mills to the position of Chef de Cuisine of Pêche Seafood Grill. “Nicole joined the Link Restaurant Group in 2013 as part of our opening team,” said Chef Donald Link. “She has an inherent knowledge of sustainable farming and learned at a young age the importance of food and where it comes from. We are excited to see her take this leadership position at Pêche.” Mills oversees all culinary aspects of the restaurant and works closely with the local fishermen and farmers who harvest sustainably along the Gulf coast and neighbouring regions. Mills and the team at Pêche utilize that inspiration to create simply prepared contemporary dishes with a rustic feel using the traditions of live-fire cooking techniques. The Pêche menu highlights an extensive raw bar list, as well as many varieties of Gulf fish. “Nicole has embraced not only our local seafood, but the community that brings it to us,” said Ryan Prewitt, chef/partner Pêche Seafood Grill and partner in the newly opened Gianna. “She has developed strong relationships with our fisherman and farmers.”

Mills 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. Mills’ family was known for growing and producing some of the sweetest corn in the area along with farm raised pigs, chickens, and lamb. After graduating from Ateneo de Manila University, she 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, Mills moved to Los Angeles to work at the Thompson Beverly Hills with Chef Brian Redzikowski. She later moved back to her hometown in the Philippines to open a Creole concept restaurant. After a few years back home, she relocated to New Orleans and joined the Link Restaurant Group.

PÊCHE: Serving Lunch and Dinner Daily; 800 Magazine Street, New Orleans, Louisiana 70130;
504-522-1744; @pechenola; 
https://pechrestaurant.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 recently 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.

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