When Donald Link left came to Culinary school in San Francisco he applied for a part-time job at the Elite Cafe, where I was Sous Chef. I hired him, he did a surprising job, performed way beyond expectations, change my method for making Gumbo and many other items on our menu. An amazing cook, Donald became Executive Chef after he graduated and I left for New York. He recreated the menu, making it his and fulfilling the restaurant's promise of up-scale, creative New Orleans-style dining for San Franciscans. The best meal I've had in a restaurant was the feast Donald prepared for my party on a visit back to the Elite Cafe after a year in New York. He's an amazing Chef, the best I've known. Ruth and I are looking forward to eating at his New Orleans restaurant, Herbsaint on our one night lay over in NOLA on our New York City to Los Angeles train trip we're taking at the beginning of April.