Geoffrey Zakarian Bio
Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the country’s top kitchens in the past 25 years. He opened two New York City restaurants, Town and Country, both of which received three stars from The New York Times. Currently, Geoffrey is chef/partner at The Lambs Club and The National in New York City as well as at The Water Club at Borgata in Atlantic City. Outside of his restaurant ventures, Geoffrey's cookbook, Town/Country: 150 Recipes for Life Around the Table, was widely acclaimed when released, and his second cookbook will be published by Clarkson Potter in Fall 2014. Geoffrey is also the host of Sirius XM’s Food Talk radio show, which premiered at the 2013 South Beach Wine and Food Festival. He has partnered with Norwegian Cruise Line in a three-restaurant deal aboard its newest, most-luxurious ship, Norwegian Breakaway, which set sail in May 2013. Geoffrey will also bring these concepts aboard Norwegian Cruise Line’s Norwegian Getaway in 2014. In August 2013, he was named culinary director at The Plaza, New York City’s most-iconic hotel. He will oversee The Palm Court, The Oak Room & The Oak Bar, The Rose Club, The Champagne Bar and In-Room Dining. Geoffrey is an Iron Chef, having won the title in The Next Iron Chef: Super Chefs in 2011. He is a regular judge on Chopped and has also appeared on The Best Thing I Ever Ate and 24-Hour Restaurant Battle on Food Network.
For more information on Geoffrey Zakarian or his restaurants and television appearances, please visit www.geoffreyzakarian.com.
Follow Chef Geoffrey Zakarian on Twitter @gzchef.