Raised in both Los Angeles and on the Caribbean coast of Costa Rica, Govind Armstrong is the culinary talent behind two outstanding L.A. restaurants, Post & Beam and Willie Jane. He’s a partner there with restaurateur Brad Johnson. On top of that, Armstrong operates 8 oz Burger Bar at LAX International Airport. Restaurant Hospitality spotted Armstrong back in 2004 and named him a Rising Star for his work at another standout L.A. restaurant, Table 8. He’s worked for many of the city’s best chefs, including an apprenticeship at age 13 under Wolfgang Puck at Spago. Armstrong’s focus on California cuisine has never wavered.
1. Chicken. We utilize and appreciate every part of our free-range yard birds, from beak to cheek and all the meat and bones in between.
2. Alto-Shaam 767. My Alto-Shaam smoker is basically on 24/7. It’s gently braising overnight; cherry wood-smoking through the day and in use during service. It never clocks out.
3. Champagne. When I’m at the restaurant there’s no need to be obvious; just give it to me in a tumbler.
4. Gerri Miller. She’s a master gardener and I can’t say enough about her. Her oversight of our gardens and both restaurants allow me to work with fresh-cut produce that is grown inches from the plates it gets served on.
5. Blundstone Shoes. I keep several pairs of trusty Blundstones in my trunk and change them throughout the day. I love their boots and shoes.
