cochon

What cochon does

Cochon is a single-location Cajun Southern restaurant operating at 930 Tchoupitoulas in the Warehouse District of New Orleans, founded in 2006 by Executive Chef Donald Link and Chef Stephen Stryjewski, a few months after Hurricane Katrina. The restaurant serves traditional Cajun and Southern dishes, including its namesake slow-cooked Louisiana cochon (suckling pig), fried boudin, rabbit and dumplings, wood-fired oysters, and a house-cured boucherie selection, with a wood-burning oven and sourcing built on a network of local Louisiana and Mississippi farms for pork, produce, and seafood. Pricing is structured as a la carte unit pricing across lunch, dinner, dessert, and bar menus, with entrees ranging $24-$52, cocktails $11-$15, and desserts $8-$15.

Cochon is part of Link Restaurant Group, a collection of seven chef-driven New Orleans restaurants that also includes Herbsaint, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Calcasieu (a private events facility), and Gianna. The business model is direct-to-consumer dine-in supplemented by a private-event program: the Diamond Street dining room hosts groups of 8-18 on a 'Feed Me' 3- or 4-course menu, while Calcasieu hosts semi-private and fully private catered events on seasonal food-and-beverage minimums. Reservations are taken via the Resy platform, with walk-ins accommodated at the bar, chef's counter, and patio. The restaurant has been continuously recognized by James Beard Foundation awards, Bon Appétit, Robb Report, and the Michelin Bib Gourmand 2025, and it doubled its physical capacity in 2016. Revenue is not publicly disclosed.

Name

cochon

Legal name

Cochon

Website

https://cochonrestaurant.com

Company type

Private

Founded year

2006

Operating status

Operating

Headcount range

1–10 employees

Short description

Cochon is a Cajun Southern restaurant in New Orleans' Warehouse District, founded in 2006 by James Beard Award-winning chefs Donald Link and Stephen Stryjewski, serving traditional wood-fired and locally sourced dishes to dine-in guests and private-event clients under Link Restaurant Group.

Ownership category

akta.pro rank

Product category

Cajun Southern Restaurant

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

akta.pro secondary industry

Ethnic & Regional Cuisine Restaurants (THAFACAD)

Keywords

• Cajun southern cuisine
• Wood-fired cooking
• House-cured charcuterie
• Locally sourced ingredients
• Private event catering

Headquarters

HQ city

New Orleans

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant dining - food and beverage sales: Traditional restaurant revenue from dine-in service offering lunch, dinner, bar, and dessert menus. Private dining and event catering services available.
2. Private event hosting: Revenue from private dining events at Calcasieu venue, catering services, and large party bookings with 'Feed Me' menu packages

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels4 records

Core offering

Cochon is a Cajun Southern restaurant in New Orleans serving traditional dishes such as slow-cooked suckling pig, fried boudin, rabbit and dumplings, wood-fired oysters, and house-cured charcuterie using locally sourced pork, produce, and seafood. The restaurant operates daily for lunch and dinner, accommodates walk-ins and reservations, and offers private dining for groups of 8-18 plus fully private events at the Calcasieu venue.

Product overview

Cochon is a Cajun Southern restaurant operated by Link Restaurant Group. The core product is Cochon Restaurant, featuring traditional Cajun dishes with locally sourced ingredients and wood-fired cooking. Related offerings include Cochon Butcher (charcuterie and sandwiches). The portfolio also includes sister restaurants Pêche Seafood Grill, La Boulangerie (bakery), Calcasieu (private events), Herbsaint (French bistro), and Gianna (Italian cuisine).

Differentiator

Problem solved

Functional benefit

Products and services

• Cochon Restaurant Traditional Cajun Southern dine-in restaurant featuring locally sourced pork, produce, and seafood, wood-fired cooking (oysters, Gulf fish), house-cured charcuterie and boucherie, and signature dishes like slow-cooked suckling pig, fried boudin, and rabbit and dumplings. Open daily 11 AM – 10 PM for lunch and dinner.
• Cochon Butcher Old World-style butcher shop and charcuterie offering house-cured meats, specialty sandwiches, wine, and creative cocktails, associated with the Cochon brand under Link Restaurant Group.
• Large Party Dining (Diamond Street Room) Private group dining experience for parties of 8-18 in the Diamond Street dining room featuring a 'Feed Me' menu offered in 3 or 4 courses with Chef's choice of Cochon's signature dishes and seasonal specials, with optional whole roasted suckling pig add-on.
• Calcasieu Private Events Private event hosting at Calcasieu, the private event facility above Cochon, offering semi-private Mezzanine balcony seating and fully private dining and catering events including plated dinners and reception-style gatherings, based on seasonal food and beverage minimums.

Named customers3 records

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

15 partnerships are on record, tiered core and minor.

• Cajun GrowerscoreOthersLocated in Cut Off, Louisiana. One of Peche's main tomato sources providing cherry tomatoes, slicers and heirlooms. Fully recovered from Hurricane Ida damage.
• Cicada CallingcoreOthers2-acre diversified vegetable and cut flower farm in Southeast Louisiana run by Becks Hilliard and Sierra Torres. Non-till, naturally grown farm sourcing majority of seed from cooperative seed growers in the South.
• Compostella FarmcoreOthersVegetable farm specializing in salad greens, arugula, and carrots located in Picayune, Mississippi. Certified organic from 2017-2018.
• Covey Rise FarmscoreOthers50 acre farm in central Tangipahoa Parish growing over 30 types of vegetables throughout the year.
• Indian Springs Farmers Co-opminorOthersFarmers cooperative with 31 active members located in Petal, Mississippi, incorporated in 1981.
• Isabelle's Organic CitrusminorOthersSmall, family-owned farm with orange orchard on River Road in New Orleans, fertilized by Mississippi River alluvial soil.
• Johndale FarmcoreOthersBerry farm in Ponchatoula, Louisiana owned by Heather Robertson, working together for eight years. Produces strawberries, blueberries and blackberries.
• Local Cooling FarmsminorOthersLocated on sixty acres south of Bogalusa. Goals include growing nutrient-dense food, raising livestock with dignity, and rebuilding healthy ecosystem.
• Perilloux FarmcoreOthersSix-acre farm in St. Charles Parish owned by Timmy Perilloux, working together for 10 years. Supplies traditional Southern greens, kale, tomatoes, peppers, corn, beets.
• Poche Family FarmcoreOthersSmall vegetable farm in Independence, Louisiana worked with for five years. Family venture run by Albert and Charise Poche with children, focusing on sustainable agriculture.
• River Queen GreensminorOthersCertified Naturally Grown vegetable farm in Lower Coast Algiers on New Orleans' West Bank, ten miles downriver from downtown.
• Veggi Farmers Co-opminorOthersGroup of local farmers and fisherfolk dedicated to providing highest quality local produce and seafood to Greater New Orleans area, established following BP oil spill.
• Peeps FarmsminorOthersPoultry farm located in Carriere, Mississippi specializing in yard eggs.
• Link Restaurant GroupcoreStrategic or Co-development PartnerParent company operating Cochon along with sister restaurants: Herbsaint, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna, and Calcasieu event venue.
• ResycoreChannel Partner/ Reseller/ DistributorReservation platform partner for booking Cochon reservations online.

Scale indicators4 records

Recent moves5 records

Expansion highlights4 records

Regional players

• Willie Mae's Scotch House: Legendary New Orleans fried-chicken/Southern comfort food institution. Compares as a celebrated New Orleans Southern-cuisine operator with strong national press and local loyalty, though at a much lower price point.

Direct peers

• Herbsaint: Flagship French-American bistro of Link Restaurant Group, located in New Orleans' Warehouse District. Most directly comparable as a sister concept sharing the same ownership, kitchen leadership, and guest base, with overlapping wine and cocktail programs.
• Pêche Seafood Grill: Coastal seafood concept within Link Restaurant Group that earned the 2014 James Beard Best New Restaurant award. Comparable in scale, sourcing philosophy (open-hearth hardwood cooking, Gulf-driven menu), and target diner to Cochon.
• Cochon Butcher: Adjacent Link Restaurant Group concept — a butcher shop and sandwich/wine bar sharing Cochon's charcuterie program and supplier relationships. Closely comparable as an extension of Cochon's brand and supply chain into a daytime, retail-adjacent format.
• Compère Lapin: Chef Nina Compton's Warehouse District restaurant blending Caribbean and New Orleans influences. Compares as an award-winning (James Beard Best Chef South) chef-driven New Orleans restaurant with similar sourcing ethos and contemporary positioning.
• Gianna Restaurant: Sister Link Restaurant Group concept serving rustic Italian cuisine rooted in Louisiana tradition. Compares as another chef-driven, locally sourced New Orleans restaurant within the same operating group, sharing the same farm network and management team.

Broad incumbents

• Commander's Palace: Iconic New Orleans fine-dining institution (since 1893) in the Garden District. Compares as a destination, full-service New Orleans restaurant with deep national recognition, award-winning chefs, and a similar high-tourist mix.
• Restaurant August: Upscale Creole/French restaurant in New Orleans led by chef John Besh/Mgus Martin. Compares as a high-end, locally rooted New Orleans dining destination with national acclaim and a refined prix-fixe model.
• Galatoire's: Legendary French Quarter brasserie operating since 1905. Compares as an established, full-service New Orleans dining institution with comparable seated service, bar program, and local/tourist customer mix.
• Brennan's: Historic New Orleans restaurant famous for breakfast/brunch and Creole cuisine. Compares as a long-tenured, full-service NOLA destination with strong tourism demand and elevated brand awareness.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Xx.com/cochonbutcher
• Facebookfacebook.com/CochonButcherDining
• Instagraminstagram.com/cochonbutchernola/?hl=en
• LinkedInlinkedin.com/company/cochon

Revenue estimate

Valuation estimate

Number of profiles

Profiles7 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about cochon