Conversation, rare: Suzanne Goin & Caroline Styne
Chef Suzanne Goin, and Sommelier Caroline Styne, are a match made in California heaven. These celebrated restaurateurs, have taken seasonal and fresh ingredients and turned it into a phenomenon in LA, with four successful restaurants, AOC, Lucques, Tavern, and Hungry Cat, under their belts. I sat down with the marvels, to get to know the women with the magic touch.
How did you forecast that all four of your restaurants would be successful, especially in LA when everyone is so hard to please?
S+C: We just did what we were passionate about, and hoped for the best. Luckily it worked out.
Being born and raised in LA, what led you to the world of food?
S: Since I was about 9 years old, my parents always took my sister and I out to nice dinners. At the age of 10 my sister and I shared our very first chef’s tasting menu. Even on our travels, my dad wanted us to be soaked with the dining experience that the city we were in had to offer. It was truly an amazing experience, and my palette was well trained from a young age. Also, when my parents would have intimate dinner parties with their friends my sister and I would concoct the menu, I would cook the meal in the kitchen, while my sister served the food.
C: That’s funny, because I was the one who was serving the drinks at all our dinner parties.
Have you cooked for any award shows?
S+C: We have catered for many Hollywood events, along with fashion events for Prada, Chanel and Gucci. However, we are catering our first SAG awards this year, so we’re pretty excited.
What is your favorite place to eat in LA, and overall California?
S: Hmmm that’s a hard one. In LA I’d have to say Canele, and Gjelina are great. In San Francisco I love going to Zumi, and Camino in Oakland.
C: Mozza is great, I love what they are doing over there. And I have to agree with Suzanne, Camino in Oakland is delicious.
What do you like making for yourself for a quick fix when you’re hungry?
S: Pasta with butter, or Prosciutto and butter on bread.
C: I can always go for a turkey sandwich.
Caroline this question is for you. If someone wants to order wine, who doesn’t know wine well, what do you recommend they order that can go with any dish?
C: For white I suggest, Chateau Saint Marie-Entre Neux Mer. It’s a delicious white bordeux blend. As for red I suggest, Lang & Reed Cabernet -Franc Napa Valley.
Suzanne, do you listen to music when you cook?
S: At the restaurant I typically don’t, it’s quite loud in the back, and I typically concentrate on the busy kitchen. When I’m at home I usually do listen to jazz and I love Radiohead.
What is your idea of a romantic evening?
S: I love going to a restaurant and creating my own private space, even in a loud place like Balthazar’s in NYC. It could be crowded inside, but I love to be in a cozy corner enjoying a delicious meal and the night.
What do you think goes hand in hand with food? Fashion? Film? Design….?
S: Architecture and art have a lot of similarities with food. Food is like tangible art. The colors, the textures, and the feeling it evokes when you take a bite of something so delectable…
In your opinion, do you believe female chefs are as well known as some of the star male chefs out there?
S: In NYC it definitely can come off as a man’s world when it comes to the chefs. However women in California definitely rule the cuisine arena.
If you weren’t a chef what would you be?
S: (laughs) Unemployed.
C: I was an art history major in college, so something in Art I’m sure.
What is something simple you can suggest to serve during the holidays that is quick, easy and delicious?
S+C: Cheese with wine and bread is always a pleaser, as well as a caramelized onion and tomato tart that I usually make, that doesn’t take too much effort, yet is very ta
