KEY POINTS:
When he was 13, Govind Armstrong didn't spend his summer holidays hanging out at the beach. Instead, he spent them working with Wolfgang Puck in the legendary Los Angeles restaurant Spago.
He also worked with superchefs Mark Peel and Nancy Silverton at Campanile, Mary Sue Milliken and Susan Feniger at City Restaurant, and Joachim Splichal at Patina and Pinot Hollywood.
These days he has his own place, Table 8, where he serves Californian cuisine with an emphasis on the best fresh ingredients.
Armstrong has a soft spot for New Zealand - he proposed to his girlfriend at Craggy Range Vineyards in Havelock North last year.
He's in Auckland this week adding his skilled touch to SkyCity's Dining for a Difference fundraiser dinner on Saturday, where he'll help Peter Gordon raise money for the Leukaemia & Blood Foundation.
What inspired you to start cooking?
It was my mother's passion for entertaining and having friends over. That led me to spend time in the kitchen with her. I always enjoyed helping her in the preparation of canapes and such like and eventually I took over for her. I was about 12 at the time.
Is there anything you don't eat?
I am not a fan of uni (sea urchin roe), escargot or calf's liver - it's mostly a texture thing.
What do you always have in your fridge and kitchen cupboards?
In the freezer I have spicy lamb sausage stuffed olives (ready for frying) and in the fridge I always have a jar of olive tapenade. You will also find some fine imported or domestic cheese, champagne and white wine.
Do you have a favourite wine and food match?
Sparkling wine and foie gras. I just love the way the wine refreshes the palate and cuts the richness of the foie.
Your favourite restaurant?
The River Cafe in London. I recently ate there and it was as delicious as ever and the service flawless. I just can't get enough of that place.
Your favourite bar?
The lounge at Table 8 in Miami. It has my favourite cocktails and the best view. In New York, the Spotted Pig.
Is there a type of restaurant you'd avoid?
Most American fast-food chains.
What is the secret of being a good cook?
You just have to be very passionate and love what you do every day. You must also be very respectful of all food products you are working with and handle them properly. And the one thing that will separate you from most cooks is being consistent and accurate.
What is your favourite gadget?
That's a tough one. I probably depend mostly on my Berkel vacuum sealer.
What is your favourite cookbook?
On Food and Cooking by Harold Magee.
What would you most want to do if you were not in your present job? Even though I am very happy with where I'm at in my career and excited about future projects, I would love to be a racecar driver and not to get any more speeding tickets.
