In 1998, Suzanne Goin opened Lucques in West Hollywood with her business partner Caroline Styne. The restaurant met with instant success and Suzanne was named one of Food & Wine magazine’s “Best New Chefs” in 1999. A second restaurant, a.o.c., the groundbreaking concept of inspired wines by the glass with a small plates menu, opened in 2002 and was met with enthusiasm from the public and the press. Suzanne received two coveted awards from the prestigious James Beard Foundation in 2006 including "Best Chef: California”. Her first cookbook, Sunday Suppers at Lucques, won "Best Cookbook from a Professional Viewpoint." Suzanne and Caroline ventured to the Westside of Los Angeles when they opened their largest and most glamorous restaurant, Tavern. Inspired by the success of their more casual Larder section of Tavern, Suzanne and Caroline opened The Larder at Maple
Drive in 2011, followed by The Larder at Burton Way in 2013. Suzanne’s second book, The
A.O.C. Cookbook debuted in 2013 to glowing reviews in both the United States and Canada.
Suzanne and Caroline are among the most respected restaurateurs in California and continue
to receive recognition for their food, beverage programs and service from the Los Angeles
Times, New York Times, Wall Street Journal, L.A. Weekly, Condé Nast Traveler, Gourmet, Food & Wine, Bon Appétit, Saveur, Los Angeles magazine, Angeleno, Zagat and Gayot.com.
In 2011, she became a member of the International Culinary Panel of distinguished chefs for Singapore Airlines, developing her recipes for in-flight dining. Over the past few years, Suzanne and Caroline have been honored to prepare several fundraising dinners for both President Obama and First Lady Michelle Obama. Passionate about healthy sustainable food for children, Suzanne worked to create a partner school lunch program to Alice Waters’ Edible Schoolyard project. Chef Goin is a co-founder and co-host, along with David Lentz and Caroline Styne, of L.A. Loves Alex’s Lemonade, which has raised over 4 million dollars for childhood cancer research since its inception in 2010. In 2016, after multiple nominations, Suzanne won the coveted James Beard Foundation Award for "Outstanding Chef of the Year.” The following year she was again honored by being inducted into the James Beard Foundation’s 2017 “Who’s Who of American Food and Beverage.”