Photo of Suzanne Goin
Photo of Suzanne Goin

Suzanne Goin

Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two bestselling cookbooks, "Sunday Suppers at Lucques" and "The A.O.C. Cookbook". She is the co-owner of several beloved Los Angeles restaurants.

Expertise: Chef Restaurateur, Cookbook Author, Farmers Market Advocate

Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms.
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
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Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. This light winter dessert celebrates citrus and dresses it up with browned butter, frozen yogurt, and sbrisolona.
Pistachio Sbrisolona
Rating: Unrated
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Sbrisolona, an Italian dessert, is somewhere between a dense cake and a chewy shortbread. Serve it with coffee, crumble it over ice cream, or use it to top winter citrus with frozen yogurt and pistachios.
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Goin refers to this salad as “The 4 Ps” and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around.
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. These carrots, roasted and topped with a tangy beet puree, goat cheese, and toasted hazelnuts, are a celebration of produce and flavor. If Spanish Monte Enebro is not available, substitute French Ovalie Cendrée or fresh chèvre.
Red Beet Puree
Rating: Unrated
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Roasted red beets, fresh shallots, and cilantro are transformed into a silky puree in this simple recipe. Use it as a base to add freshness to any earthy vegetable side.
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Beef cheeks, which are available at whole-animal butcher shops, have lots of connective tissue, which melts with braised and adds to the glistening, wine-fortified sauce.
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Green-Garlic Soubise
Rating: Unrated
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This green-garlic soubise is the perfect complement to wine-braised beef. Think of it as a risotto in reverse—loads of melted, tender onions and green garlic are suspended in a rice-thickened cream sauce. It adds a contrasting richness to any braise.
At her new laid-back restaurant, The Backyard at the Hollywood Bowl, Suzanne Goin serves this well-spiced shrimp dish. The recipe comes from her husband, David Lentz, who features it on his menu at The Hungry Cat; he’s been cooking it for his family for years. It’s easily scaled up to serve even more people.Slideshow: Shrimp Recipes
Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Beef cheeks, which are available at whole-animal butcher shops, have lots of connective tissue, which melts with braised and adds to the glistening, wine-fortified sauce.
Green-Garlic Soubise
Rating: Unrated
New!
This green-garlic soubise is the perfect complement to wine-braised beef. Think of it as a risotto in reverse—loads of melted, tender onions and green garlic are suspended in a rice-thickened cream sauce. It adds a contrasting richness to any braise.
At her new laid-back restaurant, The Backyard at the Hollywood Bowl, Suzanne Goin serves this well-spiced shrimp dish. The recipe comes from her husband, David Lentz, who features it on his menu at The Hungry Cat; he’s been cooking it for his family for years. It’s easily scaled up to serve even more people.Slideshow: Shrimp Recipes
This organic chicken dish is a one-pot meal. "Whatever you do, don't marinate the poultry in a plastic bag. It's an eco nightmare," Suzanne Goin warns.Ask your butcher to split the chickens in half, remove the backbones, trim the wings to the second joint and debone the breasts and thighs. But don't waste the bones; take them home and use them to make stock.Plus: More Chicken Recipes and Tips
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When Suzanne Goin makes this homage to the legendary chicken at Zuni Café in San Francisco, she confits the whole chicken in duck fat. For this simplified version, she brushes the bird with the duck fat before roasting. Slideshows:  Roast Chicken Recipes 
Yellow Tomato Gazpacho
Rating: Unrated
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This recipe was developed by Julie Robles, longtime Lucques cook, then sous chef, then chef de cuisine. It's one of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It's a foolproof recipe, but, tasting it, you'd never know how easy it is to make. As long as you have a blender (it doesn't work as well in a food processor) and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser. Cold Soup Recipes
Fruit and vegetable trimmings that you can't eat, such as the tough asparagus skins and the lemon peel, can go straight to the compost pile. More Terrific Salads
Warm Potato and Fontina Salad
Rating: Unrated
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For this luxurious first-course salad, imported Fontina cheese is tossed in the skillet with sautéed potatoes and served over watercress. More Terrific Salads
The Farmer's Plate
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Chef Suzanne Goin calls this "a vegetable antipasto through a Southern California lens." It features roasted vegetables, burrata (cream-filled mozzarella) and the Middle Eastern walnut dip muhammara. Plus:  More Appetizer Recipes 
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Suzanne Goin's rich bread pudding, served at her new wine bar A.O.C., is wonderful with roast poultry or meat.Plus: More Vegetable Recipes and Tips
The sausages are wonderful with the intense dark-red condiment harissa as well as the charmoula that accompanies the halibut skewers. Almost any sausages can be used in this recipe; spicy lamb merguez are especially tasty.Plus: More Grilling Recipes and Tips
Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine. More Terrific Salads
Strip-Steak Sandwiches
Rating: Unrated
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L.A. chef Suzanne Goin (an F&W Best New Chef 1999) grew up on the healthy flavors of California cooking and embraces that style in her restaurants Lucques and A.O.C.Plus: More Beef Recipes and Tips
Chef Suzanne Goin adores the straightforward flavors in this vegetarian dish: the sautéed mushrooms and greens and the tangy mascarpone that melts into the creamy polenta. Slideshows:  Polenta Recipes 
"Basically, I'll put feta salsa verde on anything," says chef Suzanne Goin about her feta cheese–spiked version of the herb, caper and anchovy sauce. Here, she uses it as a topping for crostini, spooning it on coarsely mashed cannellini beans (you could also substitute limas or French flageolets); she serves it alongside lamb skewers in her brand-new book, Sunday Suppers at LucquesChef Holiday Recipes Made EasyPlus: More Appetizer Recipes and Tips