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Donald Link began working in the kitchen at age 15 washing dishes and soon began cooking professionally. After years of experience working in Louisiana restaurants, Donald moved to San Francisco in 1993. After one year at the wildly popular Cha Cha Cha, he attended the California Culinary Academy.

During this time Donald cooked at many San Francisco restaurants, including the eccentric Flying Saucer, the newly opened Scala’s Bistro, Cole Valley’s Zazie, and at the Elite Café as Sunday Brunch Chef.

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