BlueStar logo
Search
« Back to Homepage
Build Your Own
BlueStar logo

"Our BlueStar allows us to make any dish just like we are in one of our restaurants."

Suzanne Goin

Chef and Restaurateur

Los Angeles, CA

Suzanne’s incredible culinary career started at a young age, when she interned during high school at Ma Maison. Born and raised in Los Angeles, she continued to work in some of the most acclaimed restaurants including L’Orangerie, Al Forno in Providence, Olives in Boston, and Chez Panisse in Berkeley. After graduation from Brown University, she ventured to France to hone her culinary skills, at Alain Passard’s three-star Arpege, Didier Oudill’s two-star Pain and Patisserie Christian Pottier.

Upon returning to Los Angeles she worked at Mark Peel’s Campanile, becoming the executive chef, and laying the groundwork for her own restaurant. Suzanne opened Lucques in 1998 with her business partner Caroline Styne in West Hollywood. Lucques was an immediate success, and Suzanne was named one of Food and Wine magazine’s “Best New Chefs” in 1999 plus received a prestigious 3-star review by the Los Angeles Times. A.O.C., a groundbreaking concept of inspired wines by the glass with a small plates menu opened in 2002. A third restaurant, The Hungry Cat, followed in 2005, with her husband Chef David Lentz. Successful additions along the way include Tavern in 2009, Larder in 2011, and a move of A.O.C. in 2012.

Chef Goin has received many accolades from the James Beard Foundation over the years, including Best Cookbook from a Professional Viewpoint for Sunday Suppers at Lucques and Best Chef California in 2005. In 2016 she won for Outstanding Chef of the Year. She became the 11th chef, and first woman in the United States to win the GAYOT Restaurateur of the Year 2019. Suzanne’s second book, The A.O.C. Cookbook, brings the small-plate recipes a.o.c. is known for into main courses for the home chef.

Suzanne and her husband David live in Los Angeles with their three children.

At Home with Chef Suzanne Goin

Favorite Products

60" Platinum Series Range in Chrome Green with Antique Brass Trim

More Details

36" PRO Built-In Refrigerator/Freezer Right Hinge in Stainless Steel

More Details
Recipe

Slow Roasted Salmon with Winter Squash, Beets, Potato and Cucumber Yogurt

Serves 6

Ingredients:

  • 1 teaspoon finely grated lemon zest plus lemon for juicing
  • 1/2 cup finely diced shallots
  • 2 tablespoons minced dill
  • 2 tablespoons minced tarragon
  • 1/4 cup minced flat leaf parsley
  • 4 tablespoons extra virgin olive oil
  • 6 each – 5 oz. portions of Wild King Salmon
  • 6 sliced roasted kabocha or other winter squash
  • 6 medium beets, roasted, peeled, and cut into wedges
  • 6 medium potatoes, roasted, and cut into wedges
  • Handful dandelion leaves
  • Cucumber Yogurt (see below)

Instructions:

  1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.]
  2. Preheat the oven to 250° F and place a shallow pan of water on the bottom rack.
  3. Combine the lemon zest, shallots, dill, tarragon and parsley in a small bowl and stir in 2 tablespoons of olive oil.
  4. Season the salmon generously with kosher salt and freshly ground pepper.  Smear about 3/4 of the herb mixture on the skin side of the salmon, then turn it over and season the fish with the remaining herb mixture.  Place the salmon, skin side up, on a rack set into a baking sheet or roasting pan.
  5. Bake the salmon about 12 – 15 minutes, until medium-rare to medium.  The center will still be slightly translucent.  To check if the salmon is done, peek between the flakes.  If it doesn’t separate into flakes, it’s not ready yet.
  6. Arrange the roasted root vegetables and the dandelion on a larger platter.  Drizzle with extra virgin olive oil and squeeze over some lemon juice.  Season with salt and pepper.
  7. Nestle the slow roasted salmon among the vegetables and dollop each one with cucumber yogurt.  Serve with the rest of the yogurt on the side.

Ingredients for Cucumber Yogurt:

  • 1/2 pound Persian cucumber
  • Juice of half a lemon
  • 1 cup whole Greek yogurt
  • 4 mint leaves, thinly sliced
  • Kosher salt and freshly ground black pepper

Instructions:

  1. Grate the cucumber on a box grater
  2. Stir the cucumber, lemon juice and mint into the Greek yogurt
  3. Season with salt and pepper to taste