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5:00AM
Thursday April 10, 2008
By Kirsten MacFarlane
Govind Armstrong is drawing praise from all around the world. Photo / Supplied
Just like his cooking, Govind Armstrong is so hot right now, writes Kirsten MacFarlane
If it was a Hollywood movie script, you'd have to rewrite the ending.
When Govind Armstrong, executive chef at Table 8 in LA's Melrose Avenue, proposed to his screenwriter girlfriend in New Zealand last year, everything was going to plan.
A romantic meal at a Hawkes Bay vineyard restaurant went without a hitch. The final act of popping the question would take place in a climactic location.
"I didn't account for the gale force winds when I proposed on the top of Trinity Hill," he says on the phone from Miami.
Armstrong and his new fiancee Tina Chism have no qualms about returning to New Zealand next month, where this passionate crusader for organic cuisine will be showcasing his California-inspired menu in a series of master classes at Savour New Zealand.
Armstrong, 37, is the hot ticket on the culinary circuit, with recent appearances on Top Chef and Oprah, where a reporter travelled 3200km to sample his beef sandwich, and his book Small Bites, Big Nights is listed on Oprah's book club.
