Winner of the 2011 James Beard Foundations “Best Chef South” Stephen Stryjewski is the Chef and co-owner of the award winning Cochon Restaurant in New Orleans’ Warehouse District.   Prior to opening Cochon, he worked with his now partner Donald Link at Herbsaint Restaurant where he was recognized for his delicious, simple, straightforward cuisine and his commitment to using local, seasonal ingredients. That commitment has continued through to Butcher, an artisanal meat shop and “sWine Bar” that opened in 2009 focusing on European cured meats and Cajun sausages and an expansion of Cochon to Lafayette, Louisiana. The James Beard Foundation named Cochon a “Best New Restaurant” finalist in 2007. Stryjewski’s cooking has been recognized in the New York Times by Frank Bruni, “Coast to Coast Restaurants that Count”; and Sam Sifton, and “Dishes that Earned their Stars” as well as Best New Chef by New Orleans Magazine; a Chef to Watch by The Times-Picayune; Cochon has been recognized consistently in the Top Ten New Orleans Restaurants in The Times-Picayune Dining Guide. In 1997, Stryjewski graduated from the Culinary Institute of America and went on to work for some of the most notable chefs and restaurants in America including Michael Chiarello at TraVigne, Jamie Shannon at Commanders Palace, and Jeff Buben at Vidalia. Stryjewski grew up moving frequently as an “Army Brat” and has traveled extensively in the United States and Europe.