Geoffrey Zakarian

  • Food & Beverage Director @ The Water Club
  • The National & The Lamb's Club
  • Cookbook Author

Geoffrey Zakarian’s taste, style and passion for fine cuisine have defined his career, which has spanned more than 20 years. An arbiter of style and an accomplished chef who has presided over some of the country’s top kitchens, Geoffrey travels the world on a never- ending quest for new ingredients, techniques and challenges to enhance the dining and hospitality experiences at his establishments.

As a Food Network personality, Geoffrey displays his knowledge, insights and passion for food and cooking as co-star of the hit series, Chopped. He is also the co-star of Food Network’s new series, 24 Hour Restaurant Battle, and appears on Best Thing I Ever Ate.

His most recent projects include the new Lamb’s Club at the Chatwal Hotel, and The National at The Benjamin Hotel both located in NYC, as well as The Water Club, an 800 room hotel that is part of the Borgata Hotel Casino and Spa in Atlantic City With these projects Geoffrey expanded his responsibilities beyond the kitchen by overseeing all of the food and beverage hospitality throughout the properties. His menus and guest experiences for the spa, pools, outdoor cabanas, room service and private events have received much acclaim. . He effortlessly weaves style, hospitality and cuisine into one experience for the diner, hotel guest and even employee.

Geoffrey’s rise to culinary prominence began at Le Cirque, where he took his first job in a kitchen. In 1987, Geoffrey took his first turn as Executive Chef at the legendary ‘21’ Club. Shortly thereafter Jeffrey Chodorow hired him to be the Executive Chef of “44” at the Royalton. There, he showed an easy affinity for presiding over a dining room where the food was just as important as the “scene”, and the restaurant enjoyed critical acclaim while also becoming a magnet for the city’s bold face names. Thus, Geoffrey ushered in the era of the sexy hotel restaurant, turning “44” into an emblem of 80’s chic. In 1995 he opened the Blue Door at the Delano Hotel in Miami, helping to successfully create another dining hot spot as well as taking the helm at NYC’s Patroon and Town. In 2001 he opened Country, giving distinguished hospitality to a restaurant that speaks of his passion for food and wine, as well as for a lifestyle of beauty, grace and elegance. Patroon, Town and Country were all awarded Three Stars from The New York Times.

In 2006, he wrote his first cookbook, Geoffrey Zakarian’s Town / Country. The cookbook was been chosen as an Editor’s Choice by The New York Times book review and has been noted as “ of the best of the 2006,”. He is currently writing his second book, expected to be released in 2010. However this is not a cookbook, but rather a humorous true story of his journey from business major in college to world-renowned chef.
From years of cooking and traveling in Europe as well as training with top chefs and hospitality masters such as Sirio Maccioni, Alain Passard and Ian Schrager, Geoffrey has developed a keen eye for style and a penchant for restaurant and kitchen design. For both Town and Country, Geoffrey engaged renowned architect David Rockwell to turn his own aesthetic ideas and concepts into something tangible.

Geoffrey credits his staying power with a quest for timelessness and an enduring love of restaurants: “I still dream of techniques I can apply to pull intense and interesting flavors out of food. I dine out all the time, first because I love it, second because as a chef, you need to see restaurants from the dining room perspective, not just from the kitchen. As a chef, you have to be vigilant about every facet of the meal.”

When not working on his various projects Geoffrey enjoys spending time with his lovely wife and two young daughters, playing golf, reading and exercising.

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Geoffrey Zakarian travels from New York, NY and requires 1st class round trip airfare

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