Table 8 | Los Angeles, CA
Govind Armstrong broke the mold even as a youth. This native of
Los Angeles was not consumed with surfing expeditions and rock concerts,
as one would expect. As a teenager, while his friends were hanging
out on the beach, Armstrong spent the summer of 1982 working in
the kitchen of the then-newly opened Spago in West Hollywood.
Armstrong spent three summers working in Spago’s legendary
kitchen under the tutelage of Wolfgang Puck. His career continued
to accelerate when he assisted celebrity chefs Mary Sue Miliken
and Susan Feniger in opening City Restaurant, the cutting-edge le
Brea Avenue eatery that would have a long-lasting influence on the
local dining scene. Three years later, he left to become tournant
at the Hotel Bel-Air before moving to San Francisco to attend college.
While in college, he supported himself by working as a sous chef
at Postrio, the fashionable Wolfgang Puck restaurant near Union
Armstrong made several journeys to Europe over the years to hone
his skills in some of the most highly respected kitchens, including
Excelsior at Hotel de l’Europe, d’Theeboom and The American
Hotel in Amsterdam. In addition to turning out haute cuisine, Armstrong
traveled around Italy, Spain and France enhancing his appreciation
for diversity in food and wine. In San Sebastian, he was mentored
by Pedro Subijana, the renowned chef of Restaurant Akeláre.
Armstrong also learned innovative techniques from chef/ owner Juan
Mari Arzak at his preeminent restaurant Arzak.
When Armstrong returned home, he had a brief stint at Mark Peel
and Nancy Silverton’s Campanile. There, he worked alongside
future business partner Ben Ford. Armstrong soon left Campanile
for his first chef position at Jackson’s, where he received
rave reviews for his innovative dishes. Soon after, Joachim Splichal
nabbed him to run the kitchen at Pinot Hollywood, where he coordinated
many celebrity-filled parties for movie premiers, the Oscars and
In 2000, he and Ben Ford opened Chadwick in Beverly Hills. For
this ambitious project, the two co-chefs collaborated on a refined,
contemporary cuisine that emphasized organic local ingredients.
Since his first job at Spago when he was only 13, Armstrong has
been unwavering in his philosophy that the foundation for great
cooking is to use only the highest quality seasonal ingredients.
Today, at age 34, Armstrong is living his dream by putting his
talents and personal style to work at his own restaurant, Table
8 - the ideal platform for presenting his inventive California cuisine.