Geoffrey Zakarian
Geoffrey Zakarian was born in Worcester, Massachusetts, United States on July 25th, 1959 and is the Chef. At the age of 64, Geoffrey Zakarian biography, profession, age, height, weight, eye color, hair color, build, measurements, education, career, dating/affair, family, news updates, and networth are available.
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Geoffrey Zakarian (born July 25, 1959) is an American chef, restaurateur, television presenter, and author.
He is the executive chef of several restaurants in New York City, Atlantic City, and Miami.
He has appeared on numerous television shows on the Food Network, including Chopped and The Next Iron Chef in 2011, where he was selected to join Iron Chef America.
Early life and education
Zakarian was born in Worcester, Massachusetts, to an Armenian-American father, musician George Zakarian, and Viola (née Hekowicz), a Polish-American mother. He has a sister, Virginia, and brother, George. In 1977, he graduated from Burncoat High School. He obtained a degree in economics from Worcester State University and then moved to France, where he aspired to be a chef.
He began his culinary career at the Culinary Institute of America in Hyde Park, New York, with an associate degree from the Culinary Institute of America. He began his apprenticeship as a chef under chef Daniel Boulud at Le Cirque, where he was branded "Chef de Cuisine" from 1982 to 1987.
Personal life
Margaret Anne Williams, a marketing manager, married Zakarian in 2005. Anna and Madeline have two daughters, as well as George, who has one son. He was previously married to Heather Karaman for about ten years.
Zakarian, a "long-serving subscriber to Reason and a self-described libertarian," according to him.
Career
In 1990, he became the executive chef at 44, a restaurant described by The New York Times as "trendy" and "chic", located at the Royalton Hotel in midtown Manhattan. William Grimes, also of The New York Times, described Zakarian as "the reason that 44 in the Royalton Hotel was always a lot better than it needed to be" in 2001. Previously, in 1992, 44 had received only 2 stars from The New York Times columnist Bryan Miller.
In 1996, he was hired to oversee Old Navy's ill-fated coffee bar and coffee cart division with David Brody of Z100 WHTZ. He then went on to work for the Blue Door of the Delano Hotel in South Beach, Miami. In 1998, he became the executive chef at Patroon in Manhattan, which was awarded 3 stars (excellent) by New York Times critic Ruth Reichl. In the spring of 2000, Zakarian worked with Alain Passard, a renowned French chef at the three-Michelin star restaurant Arpège in Paris.
His style is described as "modern" with roots in French cuisine, or as he describes it, "dynamic American." Zakarian owned two restaurants, Town and Country, both of which are in Manhattan. They have been rated with 3 stars by The New York Times. His restaurant Town was located in the East Side of Midtown Manhattan in the Chambers Hotel and opened in Spring 2001 but closed in 2009. Country is located in the Carlton Hotel near Madison Square Park and opened in 2005. The restaurant has earned a Michelin Star. Zakarian is now a consultant at the Water Club in Atlantic City and executive chef at the Lamb's Club in New York City. The Lambs Club restaurant is not connected in any way to the historical theatre club The Lambs (known as The Lambs Club since 1874).
In the spring of 2006, Zakarian released his first book, Geoffrey Zakarian's Town / Country. It was quoted as being "one of the best of 2006" by The New York Times columnist Amanda Hesser. The book features 150 recipes for family, friends and "Life Around the Table."
He is Chairman of the City Harvest Food Council, a food rescue organization dedicated to fighting hunger in New York City.