Suzanne Goin

Suzanne Goin loves rich food but understands the importance of balance. That philosophy drives her cooking style — a breezy blend of haute French techniques, Mediterranean ingredients, and seasonal produce. After working in prestigious kitchens like Chez Panisse in Berkeley, California, and L’Arpège in Paris, Goin returned to her hometown of Los Angeles to become executive chef of Campanile. With her business partner Caroline Styne, Goin went on to open Lucques, A.O.C., Caldo Verde, Cara Cara, and Larder Baking Company. The through line? California cooking with integrity — and staying power.