Govind Armstrong Biography

Even as a child, Govind Armstrong defied expectations. This Los Angeles native was not preoccupied with surfing trips and rock concerts, as one might assume. While his buddies were at the beach, Armstrong worked in the kitchen at the then-newly established Spago in West Hollywood during the summer of 1982. Armstrong spent three summers under Wolfgang Puck's supervision in Spago's famous kitchen. When he helped renowned chefs Mary Sue Miliken and Susan Feniger build City Restaurant, the cutting-edge le Brea Avenue diner that would have a long-lasting effect on the local eating scene, his career took off. He departed three years later to become tournant at the Hotel Bel-Air before traveling to San Francisco to pursue college. He supported himself while in college by working as a sous chef at Postrio, a trendy Wolfgang Puck restaurant in Union Square. Armstrong traveled to Europe numerous times over the years to develop his abilities at some of the most prestigious restaurants, including Excelsior at Hotel de l'Europe, d'Theeboom, and The American Hotel in Amsterdam. In addition to creating haute cuisine, Armstrong traveled across Italy, Spain, and France, broadening his love for culinary and wine diversity. He was taught in San Sebastian by Pedro Subijana, the legendary chef of Restaurant Akeláre. At his renowned restaurant Arzak, Armstrong also acquired cutting-edge methods from chef/owner Juan Mari Arzak. When Armstrong came home, he worked for Mark Peel and Nancy Silverton's Campanile for a short time. There, he collaborated with future business partner Ben Ford. Armstrong quickly departed Campanile for his first chef post at Jackson's, where his creative dishes earned him excellent reviews. Soon after, Joachim Splichal hired him to oversee the kitchen at Pinot Hollywood, where he oversaw several celebrity-filled events for film premieres, the Oscars, and the Grammys. He and Ben Ford founded Chadwick in Beverly Hills in 2000. The two co-chefs cooperated on a sophisticated, contemporary cuisine that stressed organic local products for this enormous endeavor. Since his first employment at Spago at the age of 13, Armstrong has maintained that the cornerstone of outstanding cuisine is the use of only the finest quality seasonal ingredients. Armstrong is now 34 years old and realizing his goal by putting his abilities and personal flair to work at his own restaurant, Table 8 - the ideal platform for displaying his creative California cuisine.

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