Four-Time James Beard Winner Joins the Roster of Acclaimed Chefs with a
Restaurant-Quality BlueStar Kitchen at Home

BLANDON, PA — March 2024 — BlueStar®, manufacturer of professional-grade kitchen appliances for the home cook, is thrilled to announce the addition of Suzanne Goin to their All-Star Chefs team. Goin is a four-time James Beard Award-winning chef, restaurateur, and author of two bestselling cookbooks, “Sunday Suppers at Lucques” and “The A.O.C. Cookbook”. She runs multiple fine-dining restaurants in Los Angeles — a.o.c. in Los Angeles and Brentwood and Caldo Verde at the Downtown LA Proper with Chef Caroline Styne — as well as Larder Baking Company, a wholesale bakery project from Goin and Styne.

Chef Goin joins an exclusive group of BlueStar All-Star chefs, critics, and designers including the likes of Michael Symon, Jonathan Benno, Ford Fry, and more who are passionate about cooking and quality results at home. Chef Goin’s custom BlueStar kitchen features a 60” Platinum Series Range in Chrome Green with Antique Brass Trim and a 36” Pro Built-In Stainless Steel refrigerator.

“I’ve always loved to cook, even as a kid. There’s something about taking ingredients and being able to create something, and having that something you’ve created to make people happy is a big part of it,” says Chef Goin. “BlueStar allows me to bring the quality and performance I use at my restaurants into my home for my friends and family—all of us gathered in the kitchen or around the table, just like how it was for me growing up.”

A Los Angeles native, Chef Goin began her culinary career early on, interning at Ma Maison while in high school before attending Brown University. After graduation, Suzanne’s resume grew with positions at acclaimed restaurants including L’Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, and Chez Panisse in Berkeley. In the early ’90s, she worked with Chef Alain Passard at three-star L’Arpège in Paris before returning home to Los Angeles where she worked as executive chef at Mark Peel’s beloved restaurant, Campanile. Chef Goin’s two cookbooks have received immense recognition, becoming best-sellers. Her book, “Sunday Suppers at Lucques” received the James Beard Foundation’s award for “Best Cookbook From a Professional Viewpoint”.

“Chef Goin is such an example of someone who has followed and fulfilled their passion since a young age,” said Ann Muth, Vice President of Marketing at BlueStar. “We’re excited to support her journey and be a part of bringing that passion for cooking to her home, delivering the highest quality performance she is accustomed to in her restaurants.”

BlueStar’s Platinum Series Range has an unparalleled 10-burner top with an innovative interchangeable griddle and charbroiler. Integrated wok cooking and 25,000 BTU PrimaNova™ open burners offer unsurpassed power and performance. The 60” Platinum range also features two True European Convection ovens that fit 18″ x 26″ baking sheets and feature PowR Oven™ for 40% faster preheating. Chef Goin’s 36” Pro Built-In Refrigerator is a fan favorite, having won several awards including Interior Design’s Best of Year Awards, the Good Design Awards, Beautiful Kitchen & Bath’s 30 Most Innovative Products, and Design Journal’s Platinum Award for Design Excellence. The commercial-style design and performance offer advanced food preservation capabilities, including dual compressors, durable stainless steel and glass interiors plus metal shelving and door bins. Additionally, the oversized refrigerator has 22.4 cu. ft. of capacity, ramp-on LED lighting and full extending drawers with soft close technology for swift but smooth movement in the kitchen.