Small Kingdoms: How Francophile Chef Suzanne Goin Continues to Dazzle West Coast Foodies

Small Kingdoms: How Francophile Chef Suzanne Goin Continues to Dazzle West Coast Foodies

By Kerri Adams, Editor-at-Large

A chef is so much more than a culinary mastermind in the kitchen. Our Top 100 Social Chefs feature artisans who have developed a brand and many of them showcase this with multiple different concepts.

One of the top chefs and leading ladies on this list is Suzanne Goin. 

Goin was born in LA and food was always part of her life as her parents were “food-obsessed” Francophiles (a person who is fond of or greatly admires France or the French.)

 

 

She eventually made her way over to the east coast and graduated from Brown University. After working at some of the most highly acclaimed restaurants in the country, including working as executive chef at Campanie in LA, she decided to start her own venture with her business partner Caroline Styne.

Together they opened Lucques in West Hollywood in 1998 and it was an instant success, so much so that Goin was recognized a year later as one of Food and Wine Magazine’s Best New Chefs.

Goin did not stop there though. This was just the beginning of her small kingdom.

In 2002, both Goin and Styne opened an entirely different concept, a.o.c. (which notoriously lands at No. 1 on Foodable’s LA Top 25 Restaurants) known for its small plate menu and perfect wine pairings. The restaurant was the inspiration for Goin’s second book, The A.O.C Cookbook, which features seasonal recipes by Goin and wine notes from Styne.

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Chef Phillip Frankland Lee Talks the Power of Plating and Presentation

In today’s world, diners enjoy their meals as much with their eyes as they do with their mouths. And more importantly still, these same diners judge a restaurant by the images it presents on a variety of social media platforms of the dishes it serves.

Chef Phillip Frankland Lee of Los Angeles’ Scratch Kitchen explains that at his own restaurant, “we make sure that when we post images of our dishes to social media, we don’t use any filters. We want to guarantee that what diners see is what they get—an authentic experience to the one they see online.”

”Good photos may entice guests,” Lee furthers. “But if it doesn’t deliver on taste, they won’t be back.” Read More

Foodable Network Sits Down with Chef Ted Hopson of LA's The Bellwether

Chef Ted Hopson  | JetSet Times

Chef Ted Hopson | JetSet Times

Chef Ted Hopson, of the newly opened The Bellwether in Studio City, began his culinary training at Le Cordon Bleu in Pasadena, but his foray into kitchens began much earlier than that. Growing up in an Italian family, Hopson recalls how food was apart of his upbringing and as such, has always been ingrained into his everyday life.

Hopson's newest concept, The Bellwether, recently opened in Studio City with the goal of showcasing the abundance of California produce as well as highlight the local farmers and purveyors who provide the restaurant with their fresh ingredients. The chef's market-inspired menu has already won over local residents as well as made headlines, including being dubbed one of Los Angeles Magazine's Top 10 Best New Restaurants of 2015.    

Read on as we ask the chef six quick questions here.

Chef Ricardo Zarate Returns to the LA Culinary Scene With Once Pop-Up

Chef Ricardo Zarate Returns to the LA Culinary Scene With Once Pop-Up

By Allison Levine, Foodable Contributor

Chef Ricardo Zarate first made a name for himself in Los Angeles when he opened Mo-Chica inside Mercado La Paloma in Downtown Los Angeles in 2009. Known for his inventive interpretation on Peruvian cuisine, his star quickly rose as he opened Picca, a second Mo-Chica and Paiche. Zarate was named one of Food & Wine magazine’s best new chefs in 2011 and Picca was also named one of GQ magazine’s best new restaurants that year.

Last year, rumors started swirling as Zarate left all of his restaurants in October 2014. Regardless of what happened, he and his food were missed. But, now he is back!

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LA Chefs Share Their Favorite Sriracha Recipes

Photo Credit: The Los Angeles Times

Photo Credit: The Los Angeles Times

Just this past Tuesday a judge ruled that the Sriracha plant located in Irwindale, CA partially pause its operations due to an ongoing complaints by residents about the smell and its possible side effects. Nobody panic just yet, it doesn't seem like this year's Sriracha supply will not be affected by the ruling. But the future is still undetermined as the suit against Huy Fong Foods continues. 

Are we in for a Srirachapoclypse? We hope not, and so do these top L.A. chefs. From oatmeal - yes, oatmeal - to deviled eggs, check out how these chefs use the Rooster to add a little spice to their signature dishes. Read More