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" Specialty: Mediterranean cuisine Wasting no time as a high-schooler, Suzanne Goin jumped right into the world of culinary arts, landing an internship at Los Angeles&amp;#039; prestigious Ma Maison. While juggling classes at Brown University, she spent time in the kitchens of L&amp;#039;Orangerie in L.A. and Le Mazarin of London. Despite her busy globe-trotting schedule, she still graduated with high honors, earning a degree in history from the Ivy League school. Goin continued to travel. Her early career took her to Berkeley&amp;#039;s Chez Panisse for two years, and France, hopping among Paris&amp;#039;s most acclaimed restaurants, including Pain and L&amp;#039;Arp\u00E8ge. Returning to the United States, Goin was named Best Creative Chef by Boston Magazine in 1994 for her time spent at Alloro, her first chef position. After her stint on the East Coast, Goin returned home to Los Angeles, where she cooked for Nancy Silverton and Mark Peel at Campanile, eventually taking on the role of executive chef. By autumn 1998, Going was ready to run her own restaurant. Lucques, opened with business partner Caroline Styne, used local and organic produce, beliefs reinforced by her time at Chez Panisse. An instant success, Lucques was named on restaurant top-10 lists around the country, in publications ranging from Gourmet to Saveur. In 1999, Goin herself was named one of Food &amp;amp;amp; Wine&amp;#039;s Best New Chefs for the year. As a follow-up to the success of Lucques, Goin opened a second venture with Styne in late 2002. Taking the best from a full-service restaurant and mixing it with a wine bar, the new A.O.C. featured a small-plate menu specializing in cheeses and homemade charcuterie, along with seasonal salads and other dishes. Named for the French system of rating wines and artisanal products, A.O.C boasts more than 50 wines by the glass. The successes continued with a nomination for a James Beard Foundation award in 2003, and in 2005, her first cookbook, Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. That same year also saw the opening of the Hungry Cat, a collaboration with her husband, chef David Lentz. In 2007, the couple opened a second location in Santa Barbara. Fun fact: A 10-year-old Goin set up a crepe station in her family&amp;#039;s kitchen and filled orders for neighborhood children. "^^<http://www.w3.org/2001/XMLSchema#string>
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