OWNER & CHEF

Owner & Chef - Suzanne Goin

The ultimate food professional, Suzanne Goin is a four-time James Beard Award-winning chef, cookbook author and restaurateur. After working and training at Chez Panisse in Berkeley and Alain Passard's Arpege in Paris, she came to prominence in the US as executive chef at Campanile. She then opened Lucques, her first restaurant in Los Angeles, setting the groundwork for her defining contribution to Californian cuisine.

About Caldo Verde

Proper Hotel in Downtown LA is home to Caldo Verde, Suzanne Goin's generous expression of modern casual dining. Portuguese flavours are threaded through the menu - think lobster with garlic toast, squash with dark sherry and pecans, beef cheek braised with smoked tomato - and served in a dining room with country poise and inimitable Californian style.

Story video

We are cattle people, stewards of a vast, pristine natural environment in Australia’s tropical north. We have a keen sense of the responsibility that comes with legacy, not just of the land we manage, but also our cattle.