Cookbook Author and Executive Chef/Owner
8oz. Burger Bars
Los Angeles, California
June 4-5, 2011
IKEA® Cooking Stage
Raised in both Los Angeles and on the Caribbean coast of Costa Rica, chef Govind Armstrong is as unique a personality as he is a culinary talent. He garnered critical international success with his Table 8 restaurants in Los Angeles and Miami, before creating his 8oz. Burger Bars in those cities and others nationwide. He believes in market-driven cuisine that focuses on fresh seasonal ingredients from the finest local producers.
Armstrong has participated in L.A.’s culinary history—and the evolution of California cuisine—for two decades. Beginning at age 13, he spent three summer vacations working with Wolfgang Puck in the trend-setting kitchen of the original Spago. He also worked for 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 Hollywood. Armstrong also trained in highly regarded European kitchens, including Arzak, the preeminent Michelin three-star restaurant in San Sebastian, Spain.
He is a consultant chef to Air New Zealand; a member of the Macy’s culinary council; guest chef aboard the Queen Mary 2, Crystal Cruises, and Holland America; and a culinary ambassador to New Zealand. Additionally, he has made a wide range of media appearances in print (People Magazine’s 50 Most Beautiful Issue, Bon Appetit, Gourmet, and O Magazine) and television (The Oprah Winfrey Show, Iron Chef America, The Today Show, Top Chef, Top Chef Masters, Extra, Style Network, OWN network, Fine Living network, and WE t.v.). Armstrong’s successful cookbook from Clarkson Potter is called Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties.