A Few Good Eggs

Brooke Williamsonand Nick Roberts Co-Chefs/Co-Owners, Amuse Café

What is Amuse known for? “Right now, the hamburger,” says Brooke. “It’s become a destination spot for a great hamburger.”

Nick’s cooking inspiration:“Watching my grandmother [in Los Angeles].”

How Brooke started cooking: “Professionally at the Argyle Hotel, just out of high school. But I knew I was going to be a chef from the time I was 6. I loved creating things that made people happy, and I found that food was one of the things that genuinely made people happy. I’d pick mulberries off the trees in my back yard and make pancakes for breakfast.”

Favorite vegetables: Brooke, spring garlic; Nick, mushrooms.

Nick’s secret ingredient: “Can’t tell you.”

Weirdest thing Brooke has ever eaten: “Lamb balls and lamb’s feet. I was at a bed-and-breakfast in the South of France — it was the most revolting thing I’ve ever eaten. My first bite was a mouthful of fur.”

What Brooke would do with a watermelon: “Make either sorbet, salad or some kind of beverage — a watermelon margarita.”

What’s next? (This is the one question they wholeheartedly agree upon.) “Who knows!”

Ludovic LefebvreRecently named Executive Chef, Bastide

Grew up: In Burgundy, France.

Style of cooking: “French technique with flavors from around the world, particularly Asia.”

Signature dish: “They’re all different. But, maybe, cappuccino of black truffle with ratte potato purée and aroma of cocoa.”

Has his eye on: “China. China is the future for all chefs. That’s the country to watch.”

Mentor/role model: “Pierre Gagnaire in Paris.”

Strangest thing he’s ever eaten: “I drank snake blood in Singapore and, after, ate the meat off the snake.”

Weirdest night on the job: “At L’Arpege in Paris with Alain Passard. There was a blackout, very romantic. But no electricity, no ventilation, just gas, and we had to cook by candlelight. It was so hot, like a sauna. Afterward, my jacket was like water.”

What’s next? “The new Bastide. I’m bringing new energy, new blood — a whole new menu and new concept. It’ll start the end of August. Then, find some new, unusual ingredients around the world and be creative.”

Govind ArmstrongChef/Co-Owner, Table 8

From:“Born in L.A., raised in Costa Rica, returned to L.A. at age 9.”

What he thinks about being featured in People Magazine’s “50 Most Beautiful People” issue: “It was flattering. Embarrassing to this day, but kind of funny. They made me wear that pink shirt!”

Cooking style: “Simple, fresh, California seasonal and market-driven.”

How he was “discovered”:“My mom used to entertain a lot, and I sort of took over the kitchen at age 11, doing all the hors d’oeuvres. My mom’s friend’s daughter was training to be the lead waitress at the original Spago in L.A., and at one party — I was 12 then — she asked my mom who the caterer was. My mom said, ‘It’s Govind.’ She came into the kitchen — it was a disaster — and just started laughing: I was wearing the whole getup, chef’s hat, apron, etc. She introduced me to Wolfgang, and I showed him recipes I’d written, pictures I’d taken, and he offered me an apprenticeship.”

Most important kitchen he worked in before opening his own: “Arzak in San Sebastian, Spain.”

Secret ingredient: “Corn nuts. You grind ’em up to the right size and people have no idea what they’re eating.”

Best way to get a last-minute reservation at Table 8 on a Saturday night:“It’s impossible. The phone rings all night. I feel really bad, but we only have 80 seats and we fill up. We’re booked solid every night of the week. And weekends, during prime time, we fill up three weeks in advance.”

What’s next? “Table 8 South Beach. It’s opening in April on Ocean Drive.”