Suzanne Goin at A.O.C.

Bio

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, 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 her first restaurant.

Accolades

  • Best Chef in California
    James Beard Foundation
  • Nominee for Outstanding Chef
    James Beard Foundation
  • Best New Chef
    Food & Wine
  • Author
    Sunday Suppers at Lucques
  • Author
    The A.O.C. Cookbook
  • Exclusive chef for President Obama
    Democratic National Committee Fundraiser
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

  • A.O.C.
    8022 W. Third St.
    Los Angeles, CA
  • Lucques
    8474 Melrose Ave
    Los Angeles, CA

Where I Eat

Behind the Scenes

From My Menu

Chef Kris Morningstar reviews A.O.C. brioche at A.O.C.
$$$ | French/Belgian, | Mediterranean
West Hollywood
1 Review
"It might be the perfect hangover food at breakfast, lunch or dinner. The brioche is slathered with butter then cooked on the deck of the wood oven. It's topped with gruyere, frisée, prosciutto and a sunny egg. The bitter greens balance out the richness."
Chef Nancy Silverton reviews Roasted cauliflower at A.O.C.
$$$ | French/Belgian, | Mediterranean
West Hollywood
1 Review
"This dish brings me back to AOC, Suzanne Goin's small plate restaurant. The cauliflower is roasted in a wood-burning oven with curry and a red-wine vinaigrette that penetrates deep into the florets. It spices up cauliflower's dull reputation."
Chef Josie Le Balch reviews Anything/everything at A.O.C.
$$$ | French/Belgian, | Mediterranean
West Hollywood
1 Review
"AOC – Any day of the week, anything on the menu!!! There’s just so much variety and I love the wine flights. There’s always some unique pick that Carolyn Styne has discovered so it’s always a treat to see what’s new."