In today’s podcast episode, I talk to Chef Suzanne Goin, a Los Angeles native who has worked with Alice Waters at Chez Panisse.
In 1998, she and business partner Caroline Styne opened Lucques restaurant.
In 2002, they followed up with a.o.c. and today, they recently opened two new hotel restaurant concepts: Caldo Verde and Cara Cara.
Suzanne was awarded Best Chef by the James Beard Foundation in 2006 and in 2016 she was recognized as outstanding chef of the Year at the James Beard Foundation Awards.
In 2021, she received StarChefs’ Mentor Award.
You’ll hear about the culinary inspirations behind a.o.c., Goin’s new hotel restaurant concepts, and how she’s forging a close connection with local farmers in both the kitchen and bar programs.
She also shares how she uses seasonal produce in her unique creative process and the rewards and challenges of running restaurants.
What you’ll learn with chef Suzanne Goin
How the business at Lucques inspired a.o.c. (3:30)
Why the cheese course comes first at a.o.c. (5:21)
The inspiration behind my favorite dish at a.o.c. (8:29)
Why Suzanne Goin doesn’t use the term mixologist (10:23)
How they incorporate kitchen ingredients at the bar (11:12)
What stands out about their cocktails (11:59)
The origins of Suzanne Goin’s love for pastry (13:52)
How a.o.c. Brentwood came to be (15:00)
Suzanne Goin’s first job (16:24)
How the style of food in NY compares to the west coast (17:46)
Why you probably won’t see her opening restaurants outside of LA (19:08)
The concepts behind Suzanne Goin’s two hotel restaurants (20:12)
Suzanne Goin’s love for Portuguese food (21:50)
Why they decided to close Lucques after 22 years (25:34)
What brings her joy in her work (26:28)
Suzanne Goin advice to people who want to be in the restaurant business (27:05)
The hardest parts of running a restaurant (27:44)
Her mentors coming up in the business (28:25)
Training new cooks in the kitchen (35:55)
Her thoughts on the stereotypes of men and women in kitchens (39:35)
How she gathers inspiration (42:22)
Why the gift of honey is always appreciated (46:14)
