Chef Govind Armstrong began his career at the age of 13, working at Wolfgang Puck’s Hollywood hot spot, Spago. From there, he pursued his passion in some of California and Europe’s most acclaimed restaurants, before launching his own 8 oz. brand with locations throughout the U.S. Govind’s path to Post & Beam has been enriched by a diverse journey, working in the pioneer kitchens of market driven cuisine.
He’s forged his own style, remaining faithful to the farm-to-table ethic of fresh, seasonable, and locally produced ingredients. His approach to the Post & Beam menu combines classic technique with innovative pairings, creating a new take on diners’ favorite dishes.