Suzanne Goin
Background Born in Los Angeles. Worked at Chez Panisse in Berkeley, California; Olives in Boston; and Campanile in Los Angeles.
First thing she ever cooked Crêpes. "I'd take my electric crêpe pan outside and make crêpes for my younger sister and her friends. Mom would say, 'Don't you want to play in the pool with the other kids?' and I'd say, 'Oh no, I'm very busy.'"
Dish she could eat every day Sushi. "And I probably do eat a prosciutto-and-butter sandwich daily."
What she eats at 1 A.M. Chinese food, burgers or cheese. "Basically anything with fat in it."
Food vice Pancakes and rare bacon at Du-Par's coffee shop in L.A. "You have to specify rare bacon and they always look at you funny."
Strangest customer request "Rod Stewart ordered pot de crème—with bananas and vanilla ice cream. I had to run around the neighborhood looking for a banana."
What she'd be if she weren't a chef A hand model. "If you look at a chef's hands, you'll know why it's a dream."
Recipe tip Always cut steak against the grain. A skirt steak's grain can curve, so turn the meat as you slice.
Won Best New Chef at: Lucques
- Mustard-Crusted Lamb
- Pickled Golden Raisins
- Roasted Veal Loin with Pickled Golden Raisins
- Smashed Cannellini Bean Crostini with Feta Salsa Verde
- Serrano Ham and Arugula Salad with Pomegranate Salsa
- Strip-Steak Sandwiches
- Swiss Chard and Two Cheese Bread Pudding
- Winter Vegetable Salad with Bagna Cauda Dressing
- Warm Potato and Fontina Salad
- Yellow Tomato Gazpacho
- Peaches and Soured Cream
- Lamb Skewers with Lima Bean Puree and French Feta Salsa Verde
- Candied Orange Sugar Cookies
- Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs
- Beet Salad with Greens and Walnuts
- Champagne Sabayon
- Goin's Grilled Steak with Tomato Bread Salad
- Feta Salsa Verde
- Lemony Halibut Skewers with Charmoula
- Italian Almond Tart
- Mint Yogurt Sauce
- Pancetta-Wrapped Salmon with Red Wine Butter
- Roasted Red Grapes
- Sizzled Veal with Fresh-Herb Salad
- Summer Fruit Salad with Arugula and Almonds
- Tangelo Creamsicles
- Sweet Sausage, Onion and Pepper Skewers
- White Asparagus with Brown Butter
- Baked Artichokes with Fennel
- Salsa Verde
- Lima Bean Puree
- Cornmeal Shortcakes with Peaches, Mint and Soured Cream
- California Harissa
- BLTs on Toasted Brioche with Aioli and Basil
- Chestnut Stuffing with Fennel
- Devil's Chicken with Mustard and Bread Crumbs
- Fregola with Grilled Red Onions and Pine Nuts
- Lima Bean Puree with Olives and Shaved Pecorino
- Lamb Osso Buco with Tapenade
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