Greer Wylder
Tim and Liza Goodell, both accomplished chefs, met while working for
star chef Gary Danko.
It was at the prestigious dining room at the Ritz-Carlton, San
Francisco -- the only North American hotel and restaurant to earn
Mobil's five-star rating and AAA's five-diamond rating.
What a great place to fall in love.
They married and relocated to Newport Beach in 1991, where Tim
grew up. Here they enriched their cooking experience: Liza worked at
the Four Seasons Hotel in Newport Beach; Tim was a chef at the
Ritz-Carlton, Laguna Niguel. In 1994, they opened the
French-influenced Aubergine. It was in a tiny cottage once home to
Allen Beck Florist at Newport's quiet Cannery Village.
The past 10 years, the Goodells have built a local culinary
empire. Soon after Aubergine opened, it was rated as one of Southern
California's finest restaurants. They added Troquet in 1997, an
upscale French bistro at South Coast Plaza, and 2002 was their
craziest year, when they opened three restaurants and a wonderful
bakery.
The Red Pearl Kitchen debuted in Huntington Beach. It strayed off
the familiar French cuisine map as a hip and sexy Chinese restaurant.
The Lodge at the Camp in Costa Mesa serves American comfort food in a
retro-stylish setting. It's adjacent to the Village Bakery, where the
Goodells offer the same fine bakery items found at their restaurants.
At the contemporary chic Viceroy Hotel in Santa Monica, they oversee
the Whist. This is a fun and sophisticated California-French
restaurant furnished with vintage and modern designs.
Both Goodells share restaurant duties. Liza's in charge of what
matters outside the kitchen. She constantly seeks new ways to improve
the ambience, menus, service and concept of each location. She even
meticulously finds the latest and greatest serving dishes that
accentuate beautiful foods. Current serving ware favorites include
fine French Bernardaud porcelain; contemporary and avant-garde
designs from Rosenthal; and Annieglass, handcrafted dinnerware that's
evocatively asymmetrical and can be edged in 24-karat gold. Tim
rotates from restaurant to restaurant; his cooking schedule is never
planned. Food & Wine Magazine recently named him one of the "Best
Chefs in America." Bon Appetit Magazine says he's one "to watch"
among the next generation of superstar chefs.
When the gifted culinary couple dines out locally, they don't have
a favorite spot. Their choice depends on their mood. When they're
with their children, they frequent Ruby's Diner; they absolutely love
