Link Restaurant Group
Ryan Prewitt loved to cook while growing up in Memphis. From an early age he knew he wanted to be in the kitchen. Following his heart to San Francisco Ryan took the hard road to becoming a seasoned culinary professional. He learned the basics of classic French cuisine under the tutelage of Executive Chef Robert Cubberly at Le Petit Robert in the Russian Hill District. From San Francisco, Ryan landed at Herbsaint Restaurant in August 2005-- shortly before Hurricane Katrina hit the City- and returned as Sous Chef to help bring the restaurant back as one of New Orleans’ preeminent favorites. Chef Link recognized Ryan’s ability to marry classic French cuisine with his Southern heritage and knew he was the right person to lead the kitchen at Herbsaint. Ryan has now taken the position of Executive Chef of the Link Restaurant Group where he oversees culinary operations at Herbsaint, Cochon, Cochon Butcher and Calcasieu.