The greatest restaurants don't just serve meals. They become part of our lives.

James Beard Award-winning chef and restaurateur Suzanne Goin joins The Jeremiah Show for a timeless conversation about creativity, hospitality, leadership, and what it really takes to build a restaurant that endures.

In this classic 2019 interview, Suzanne reflects on the terrifying opening night of Lucques, the self-doubt that accompanies every new menu, and the philosophy that has guided one of America's most respected culinary careers. She shares stories from her childhood, from her time working alongside culinary pioneers including Alice Waters, Nancy Silverton, and Mark Peel, and explains why serving guests is both an honor and a lifelong responsibility.

Jeremiah and Suzanne also explore the realities of running multiple restaurants, mentoring the next generation of chefs, balancing creativity with business, and why the greatest compliment isn't an award—it's becoming the restaurant where people celebrate life's most meaningful moments.

The conversation also highlights Suzanne's remarkable philanthropic work with L.A. Loves Alex's Lemonade, which has raised millions of dollars for pediatric cancer research through the generosity of the culinary community.

More than a conversation about food, this episode is about purpose, perseverance, and creating places where people feel cared for.

"If you love a restaurant, keep eating there. Keep supporting it." — Suzanne Goin

* This episode originally aired on November 3, 2019.

The Lucques Group

Suzanne Goin Instagram

Alex’s Lemonade Stand

CHAPTERS

00:00 Introduction: Meet Suzanne Goin
02:00 Why Lucques became one of America's "New Classics"
10:45 Opening night fears and finding confidence
16:50 Women in professional kitchens
22:20 Creativity, new menus, and people-pleasing
30:00 Discovering a passion for cooking
35:40 Choosing the chef's path over graduate school
41:50 Hospitality as an act of caring
44:40 Signature dishes that never leave the menu
51:20 L.A. Loves Alex's Lemonade
1:00:50 Overtime: Running multiple restaurants
1:06:00 Mentors, Alice Waters, and developing young chefs
1:09:30 Challenges facing today's restaurant industry
1:13:20 Creativity, balance, and life outside the kitchen
1:17:30 The cookbook that shaped her career

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Host | Executive Producer - Jeremiah D. Higgins

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