Link Restaurant Group
Maggie Scales is the Executive Chef and Partner at Link Restaurant Group. Prior to this, they were a pastry chef at Towne Stove + Spirits and Smith & Wollensky. Maggie has always had a passion for food and cooking, and they decided to pursue it as a career after college. Maggie has since worked their way up the culinary ladder, and their skills as a pastry chef have earned their accolades from both their peers and the public. Maggie is currently working on expanding the Link Restaurant Group, and they hope to open more restaurants in the future.
Maggie Scales completed a professional pastry program at the Cambridge School of Culinary Arts. Maggie then went on to earn a Bachelor's degree in Language Studies from UC San Diego.
They work with Rea Keith - Marketing & Communications Manager, Tomy Lagneaux - Director of Business Operations, and Cary Palmer - Director of Food & Beverage Development. Their manager is Michael DiSimone, Chief Executive Officer.
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Link Restaurant Group
The Link Restaurant Group was founded in January 2009 by James Beard Award Winning Chefs Donald Link and his business partner Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants, currently including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Peche Seafood Grill, La Boulangerie and Gianna. Their guiding philosophy is to produce honest, simple food. Growing up in South Louisiana taught Chef Link about the importance of traditions and the region’s unique flavors, and he is proud to share that food at the restaurants of the Link Restaurant Group.