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Suzanne Goin

Suzanne Goin
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Lucques is named after Suzanne’s favorite type of French olive. A.O.C. is named after the French system of rating wines and artisanal products. 

Suzanne Goin
Suzanne's Featured Recipe
Prosciutto and Grilled Asparagus with Whole Grain Mustard

Click here for recipe

Suzanne Goin currently is one of the most celebrated chefs in Los Angeles, where she landed after stints abroad and on the East Coast. She spent time in France where she worked at some of the best restaurants in Paris, including Pain and L’Arpège, before returning to the United States for her first chef position at Alloro in Boston.

Boston magazine named her Best Creative Chef 1994, which was only the beginning of her accolades. She was named one of the Best New Chefs by Food & Wine in 1999 and was nominated for James Beard Awards in 2003, 2004, and 2005.

In the meantime, Suzanne had returned to her home of California where she worked for Nancy Silverton and Mark Peel at Campanile. She became their executive chef before deciding to strike out on her own. With business partner Caroline Styne, she opened Lucques. Early training at Chez Panisse convinced her that local produce and organic food were the way to go and she adheres to this philosophy at Lucques. She and Caroline opened AOC in 2002, a wine bar and full-service restaurant combined. 

 

Goin and Styne’s recent ventures include the Tavern, opened in May 2009, it offers a fine dining restaurant open all day along with The Larder, which focuses on casual dining, bakery, retail and prepared foods to go. In 2013, they launched two additional prototypes of The Larder,  The Larder at Burton Way in Los Angeles, and The Larder at Maple Drive in Beverly Hills.  In  2014, Suzanne and Caroline Styne launched The Larder Baking Company, a new wholesale operation for the breads and bakery goods developed with partner and master baker Nathan Dakdouk. 


Suzanne’s first book, Sunday Suppers At Lucques: Seasonal Recipes from Market to Table, was published in 2005. Alice Waters wrote a foreword for it. Her second book, The A.O.C. Cookbook was released in October 2013.  


Suzanne and David live in Los Angeles with their four children.

 

Latest Recipes

Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives

Certain foods taste better when you eat them with your hands, like barbecued ribs and corn on the cob. This salad is the perfect way to i...

(1 Votes)

Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles

This robust stew is best in late winter or early spring, when there’s still a lingering chill in the air. Tomatoes, olives, and red wine,...

(1 Votes)

Prosciutto and Grilled Asparagus with Whole Grain Mustard

When I was growing up, my dad and I had an ongoing asparagus arrangement: I would cut off the tips of my asparagus spears and trade them ...

(1 Votes)

Cornbread

(1 Votes)

Lima Bean Salad

(1 Votes)

Cranberry-Walnut Clafoutis with Bourbon Whipped Cream

The clafoutis was invented in Limousin, France, to showcase that region’s famous cherries. Some compare the eggy consistency of clafoutis...

(1 Votes)

Braised Chicken with Saffron Onions, Italian Couscous, and Dates

While I’m not a fusion person, I do often find myself melding different cultures into a single dish. This chicken dish is a great example...

(1 Votes)

Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata

I was raised by a beet-hating mother, so we never ate them when I was growing up. But when I left the nest and actually tasted a “forbidd...

(1 Votes)

Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad

Lucques had been open only a few months when we were asked to host an Alsatian wine dinner. Working on the menu reminded me of a road tri...

(1 Votes)

Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

Every chef has a love-hate dish, the dish that made it into the first review, the one that customers call ahead for, the dish, therefore,...

(1 Votes)

Caramelized Bread Pudding with Chocolate and Cinnamon

This recipe is a lifer. I’ve been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along ...

(1 Votes)
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