About Govind Armstrong
Govind Armstrong has emerged as one of the nation’s brightest culinary stars—a chef who continually cultivates his deeply rooted, passionate commitment to sustainability and locality to further the evolution of his acclaimed California cuisine.
Born in Inglewood, CA and raised on the Caribbean coast of Costa Rica, Govind is as unique a personality as he is a culinary talent. With his distinctive, straightforward seasonal approach to cooking, he has garnered international critical and public acclaim for his restaurant ventures. Armstrong made a heralded mark with his “Table 8″ restaurants in both Los Angeles and Miami. Armstrong went on to open the highly popular “8oz Burger Born currently located in several cities nationwide that offers gourmet burgers of the finest meats matched with uniquely blended toppings. Side dishes are comfort food at its best. Remaining strongly committed to market-driven, locally sourced ingredients, 8oz Burger only enhances Armstrong’s signature California style cuisine.
In the last two years, Armstrong continues to open new restaurants. “Post and Beam” in Los Angeles offers a wide range of inventive, southern style dishes. True to form and philosophy, Armstrong’s most recent venture from Post & Beam Hospitality Group anchored with restaurateur Brad Johnson is “Willie Jane” that features Armstrong’s take on Southern American cuisine now with an emphasis on low country coastal dishes and a selection of large format plates to be enjoyed family-style in the heart of Venice, CA.
Armstrong has been a firsthand participant in L.A.’s culinary history for over two decades.. began his career training and working with Wolfgang Puck in the trend-setting kitchen of the original Spago. He also worked for LA. culinary luminaries Mark Peel and Nancy Silverton at Campanile; Mary Sue Milliken and Susan Feniger at their seminal City restaurant; and Joachim Splichal at Patina and Pinot. Armstrong then went on to hone his craft internationally in highly regarded European kitchens, including Arzak, the Michelin three-star restaurant in San Sebastian, Spain.
Throughout these varied and rich experiences, he has remained a purist in the practice of California cuisine and has developed close relationships with top local producers who provide him his finest seasonal ingredients.
In addition to his work at his restaurants, Armstrong is a consultant chef to Air New Zealand, a member of the Mary’s culinary council. He has been a guest chef aboard the Queen Mary 2, Crystal Cruises, Holland America, and a culinary ambassador to New Zealand. Past media Print highlights include —People magazine’s “50 Most Beautiful” issue, Bon Appétit, Gourmet, 0—and on television — “The Oprah Winfrey Show,” “Iron Chef America,” “Today,” ” Top Chef,” “Top Chef Masters,” “Extra,” Style Network, OWN, Fine Living, and WE. Armstrong is also the author of Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, published by Clarkson Potter.