Chef Kris Doll has spent most of his New Orleans culinary career toiling away in obscurity in the depths of the back of the house. The sultan of salami spent the better part of eight months in the back of Donald Link’s Herbsaint, amassing more than half a ton of charcuterie for the opening of Cochon Butcher. Doll then joined Adolfo Garcia’s team, where his high-end Italian training was a perfect match at a Mano, although his role soon expanded across all of Gar...