James Beard Award-winning Chef Suzanne Goin looks naturally relaxed per usual in her kitchen at Lucques on Melrose. Why stress? She has only just created more than 30 new “flavor focused” California-inspired dishes for the in-flight first- and business-class passenger menus on Singapore Airlines. Simultaneously, Goin also seems to effortlessly run three of the most successful restaurants in town — A.O.C. on 3rd Street, Tavern in Brentwood and this very spot where she is carefully placing plump seared scallops on a fragrant bed of coconut black rice. This succulent dish, along with a lobster salad and one of her most popular beef short ribs creations are part of the “luxury comfort food” that top-tier flyers will be served in the swanky cabins while flying from LAX to Singapore (and other selected routes worldwide) on the airline this fall.
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