LA star chef Suzanne Goin joins Singapore Airlines'culinary panel
MANILA, Philippines - One of America’s top-rated chefs, Suzanne Goin, has been named as the newest member of the Singapore Airlines (SIA) International Culinary Panel.
The co-proprietor of celebrated Los Angeles restaurants Lucques, AOC and Tavern, Suzanne’s menus will debut on SIA flights between Singapore and US cities on Aug. 1.
“We are delighted to welcome Suzanne Goin as the newest member to our International Culinary Panel. We believe her talent and contribution will complement the existing expertise on the panel, and anticipate her inventive culinary creations, which I am certain will impress our customers,” says Tan Pee Teck, SIA senior vice president, product and services.
A respected figure in the Los Angeles dining scene, Suzanne brings an inventive and distinctly Californian style to SIA’s inflight dining experience, with a focus on fresh, seasonal ingredients from local markets and purveyors, and preparations rooted in classic culinary traditions.
Suzanne was named one of Food and Wine magazine’s “Best New Chefs” in 1999. In 2005, Suzanne’s cookbook, Sunday Suppers at Lucques, was published to great reviews. In 2006, she was acknowledged by the James Beard Foundation as the “Best Chef in California.”
Singapore Airlines’ International Culinary Panel was set up in 1998. Comprising award-winning chefs of global stature, the panel works closely with the airline’s own chefs, to specially create the unique selection that is available for customers in all three classes on board. The panel includes Alfred Portale of the United States, Georges Blanc of France, Matthew James Moran of Australia, Sam Leong of Singapore, Sanjeev Kapoor of India, Suzanne Goin of the United States, Yoshihiro Murata of Japan, and Zhu Jun of China.
