Susan Goss

Last updated: May 17, 2012

Contact Information

Email: susan@westtowntav...
Twitter: westtowntavern
Facebook: Susan Goss

More Details

Age: 55
Hometown: Indianapolis, IN
Current City: Chicago, IL

Last updated: Jan 10 2011

Title(s)

Executive Chef/Owner, West Town Tavern

Specialties

Canning/preserving, Housemade sausage, Farm-to-table, Vegetable gardening, Sustainable fish, Biodynamic wines, Housemade condiments, In-house ice creams, and Cheese Expert

Cuisine(s)

American (New)

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

West Town Tavern
Title: Executive Chef/Owner
Employment: Current
Zinfandel Restaurant
Title: Chef, co-owner
Chef: Myself
Cuisine: Ethnic American Cooking. We researched regional American food and the influence of immigrants' home cooking and flavors on the regional cuisine. We were able to identify 12 extant regional cuisines and create monthly menus showcasing hose flavors. Everything from Creole-Acadian to Pennsylvania Dutch to Northern Heartland to Hawaiian Soul Food were featured.
Notes: Zinfandel restaurant won an Award of Excellence from The Wine Spectator each year and several DiRona Awards as well.
Was on opening staff

Employment: Oct 1993 - Jul 2002
Something Different
Title: Chef, co-owner
Chef: Myself
Cuisine: New American cuisine. We boldly (foolishly) changed our small menu each week. Indianapolis diners were curios and we gained a loyal following in that land of chain and franchise restaurants. Something Different hosted wine dinners featuring prominent wine makers from California and France. For many years, Something Different was the largest Bollinger Champagne account in the Midwest!
Notes: Something Different hosted wine dinners featuring prominent wine makers from California and France. For many years, Something Different was the largest Bollinger Champagne account in the Midwest! The restaurant won an Award of Excellence from The Wine Spectator each year it was open. After Drew and Susan moved to Chicago to open Zinfandel restaurant they sold Something Different to their managing chef, Tony Hanslits
Was on opening staff

Employment: Apr 1989 - Sep 1993
Something Different: Carryout Cuisine
Title: Co-chef, co-owner
Chef: shared responsibilities with husband, Drew
Cuisine: Upscale sandwiches, main dish and side salads, pastries, croissants, danish, baguettes and sandwich loaves. We also aoffered pick-up custom catering with special holiday offerings.
Notes: Something Different: Carryout Cuisine was featured in Better Homes and Gardens in 1985.
Was on opening staff

Employment: Oct 1983 - Dec 1988