Under the careful attention of Chef Armstrong, we are now a destination for local food aficionados to enjoy beautifully composed seafood dishes by one of the most influential names in sustainable California cuisine.
Santa Monica, Calif. (PRWEB) October 10, 2017
The Lobster seafood restaurant, a beloved Santa Monica mainstay since 1925, is pleased to announce its hiring of celebrity chef Govind Armstrong. Serving as The Lobster’s executive chef and thematic visionary, Chef Armstrong will apply his globally influenced cooking style and his strict adherence to farm-to-table principals of quality, sustainability and seasonality to dishes intended to solidify The Lobster’s reputation as a local foodie favorite and premier destination-dining experience.
“We are thrilled to have Chef Armstrong lead our team as we take The Lobster in this exciting new direction,” said General Manager Jason Cortes. “As a final stop at the western end of Route 66 and a Santa Monica Pier favorite for nearly a century, The Lobster is famous among seafood lovers the world over. We’ve now set our sights on delivering a highly-crafted culinary experience, specializing in delicious seafood that is casual in its presentation and environment, yet quite sophisticated in taste, quality and preparation. Chef Armstrong possesses the exact combination of creativity blended with local sensibility and sustainability that is necessary to lead us in this exciting new direction.”
Specializing in market-driven, locally-sourced California cuisine, Chef Armstrong will oversee a menu that is updated daily and continually revised to account for ingredient seasonality, local availability and overall quality. “The Lobster has always been one of my favorite Santa Monica restaurants,” said Armstrong. “I look forward to building upon its legacy and reputation as a highest quality seafood and lobster restaurant with a new menu crafted to appeal both to diners looking for a classic lobster dinner and to the local LA gourmand on the hunt for a more creative California seafood experience.”
Chef Armstrong brings both depth and breadth of experience to The Lobster, with a history that spans decades and includes time in the kitchens of some of the world’s most famous restaurants from Wolfgang Puck’s original Spago in West Hollywood, to Arzak, a three-star Michelin restaurant in San Sebastian, Spain. He is renowned for his ongoing work as a business partner and as the creative force behind the restaurants Post & Beam in Los Angeles and the 8 oz Burger Bar national chain.
“With our prime location, at the gateway to the Santa Monica Pier and our spectacular ocean views, The Lobster has always been a popular destination for special occasions and celebrations,” said Cortes. “Under the careful attention of Chef Armstrong, we are now also a destination for local food aficionados to enjoy beautifully composed seafood dishes by one of the most influential names in sustainable California cuisine.”
For more information on The Lobster and for reservations and menus, which are updated daily, please visit: http://www.thelobster.com.
About The Lobster: The Lobster is an American seafood restaurant located on the corner of Ocean Avenue and the Santa Monica Pier in Southern California. With a history spanning nearly 100 years, The Lobster, which started as a small hut specializing in fresh fish and sandwiches, is still in its original location, with the remaining original structure serving as the main entrance to the restaurant’s expanded footprint. As a Santa Monica institution for more than nine decades, The Lobster is internationally recognized for its historical significance and its position as a final stop at the Western conclusion of Route 66. The menu, which consists of fresh seafood compositions accompanied by locally sourced, seasonal ingredients, is designed and implemented by internationally renowned executive chef, Govind Armstrong. For more information, visit: http://www.thelobster.com.