Photo: Trevor Smith

A New York Story

Throughout a career spanning 30 years, Geoffrey Zakarian has made his mark as a chef restaurateur known for his sophisticated taste and signature style. An accomplished chef, host and culinary consultant, Zakarian has presided over some of the country’s top kitchens, traveling the world for new inspiration to marry with his classical training and techniques in a lifelong effort to deliver paramount hospitality experiences.

Zakarian's rise to culinary prominence began at Le Cirque, where he first worked in a professional kitchen. In five years, he worked his way up from Pastry Sous to Chef de Cuisine under Chef Alain Sailhac. During these formative years, Zakarian staged at places such as Arpège and Au Quai des Ormes in Paris, Auberge de l'Ill in Alsace, The Dorchester in London, Le Chantecler with Jacques Maximin in Nice, and Pierre Orsay in Lyon. In 1987, Zakarian took his first turn as Executive Chef at the legendary 21Club. In 1988, he became the Executive Chef of 44 at the Royalton Hotel, before opening the Blue Door at the Delano Hotel in Miami in 1995. In 1997, Zakarian became Executive Chef of Patroon.

In 2001, Zakarian opened his first restaurant, Town, to which he brought his culinary and decorative vision to life. Both Patroon and Town were awarded Three Stars from The New York Times. Zakarian next opened Country, a restaurant that paired his passion for food and wine with his innate sense of hospitality, grace and old world elegance. Country was awarded a Michelin Star along with Three Stars from The New York Times. In 2007, Zakarian signed on to conceptualize and oversee the entire food and beverage program at The Water Club at Borgata, in Atlantic City.

In the Fall of 2010, Zakarian opened both The Lambs Club, at The Chatwal Hotel and The National, at The Benjamin Hotel in New York City. In June 2011, Zakarian returned to Florida to open Tudor House at Dream South Beach, a neighborhood Gastro-Cafe rated as 2012’s Best Hotel Restaurant in Miami.

In May 2013, Zakarian partnered with Norwegian Cruise Lines in a three-restaurant deal aboard their vessels, Norwegian Breakaway and Norwegian Getaway. On board, Zakarian oversaw Ocean Blue, The Raw Bar, and Ocean Blue on the Waterfront. The same year, Zakarian was named Culinary Director at The Plaza. Having relaunched the iconic hotel’s The Palm Court in October 2014, Zakarian will continue on to ultimately reimagine The Oak Room, The Oak Bar, The Rose Club, The Champagne Bar and In-Room Dining.

Outside of the kitchen, Zakarian is an accomplished author, philanthropist and notable television personality. In 2006, Clarkson Potter published his debut book, Geoffrey Zakarian's Town / Country, which was named Editor's Choice by The New York Times Book Review and was celebrated as “ of the best cookbooks of 2006.” His second cookbook, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients hit shelves on October 7, 2014. He also assumed the role of Chairman of the City Harvest Food Council this year, a food rescue organization dedicated to fighting hunger in New York City.

Already established as America’s favorite judge on Food Network’s Chopped, Zakarian won the 4th Season of The Next Iron Chef: Super Chefs, earning him the title of Iron Chef. He has been featured regularly on Iron Chef America, The Best Thing I Ever Ate, The Best Thing I Ever Made and judged the 5th Season of The Next Iron Chef. His newest Food Network series, The Kitchen, premiered in January 2014 and has already been celebrated for exceptionally high ratings. Alongside appearances on ABC’s The Chew and The Rachael Ray Show, CBS’ The Dish and NBC’s The Tonight Show Starring Jimmy Fallon and Today shows, Geoffrey also hosts Sirius XM Radio’s, Food Talk, which premiered at the 2013 South Beach Wine and Food Festival.

Fashion, design, media and the arts are also valuable sources of inspiration for the chef. “Food goes through similar style trends and redefinitions as fashion. You need to know that landscape to understand how to achieve something timeless.” He credits his staying power with this quest for timelessness and an enduring love of restaurants.

“I still dream of a small restaurant I visited in Provence decades ago that taught me the balance of simple flavors and the art of heartfelt hospitality,” he said. “Today, I dine out all the time, first because I love it, but secondly because, as a chef, you need to see restaurants from the dining room perspective, not just from the kitchen. You have to be vigilant about every facet of the meal.”


Begins Career at Le Cirque. Develops technical foundation under French master chef Alain Sailhac.
Graduates from The Culinary Institute of America.
Rises to first Executive Chef position at the legendary “21” Club.
Hired by hotel impresario Jeffrey Chodorow to be Executive Chef of 44 at the Royalton Hotel. 44 becomes an icon of 80's chic and heralds a new era of glamor in hotel restaurants.
Opens the Blue Door at The Delano Hotel, Miami, one of South Beach's first boutique hotels. Blue Door becomes an instant hit and a symbol of South Beach's late 90's revitalization.
Executive Chef at Patroon, NY. Awarded Three Stars by The New York Times.
Opens first restaurant, TOWN, to critical acclaim and a Three Star review by The New York Times.
Opens Country. Awarded Three Stars by New York Times, making Geoffrey the first NY chef to receive 3 straight Three Star reviews.
Debut book, Town/Country published by Clarkson Potter. Earns “Editor's Choice” and is described as “…one of the best of the year” by New York Times food editor Amanda Hesser.
Opens third restaurant, The Lambs Club at the Chatwal Hotel in New York. Described in the New York Times as “…an amazing collection of flavors and textures that is worth traveling some distance to try.”
Opens The National at The Benjamin Hotel in New York. Named to the “Sifty 50” – New York Times food critic Sam Sifton's list of top restaurants.
Opens Tudor House in Miami. “Chef Zakarian's fare is exceptional” raves Miami's The Sun Post. Awarded 3.5 stars by the Miami Herald.
Wins the 4th season of Food Network's The Next Iron Chef, Super Chefs to become the newest Iron Chef to battle in Kitchen Stadium.
Launches Ocean Blue, The Raw Bar and Ocean Blue on the Waterfront on Norwegian Breakaway, the largest luxury vessel to port in New York City.
Assumes Role as Chairman of the food rescue organization City Harvest to lead its Food Council in fighting hunger in NYC.
Relaunches the iconic Palm Court in The Plaza Hotel in another successful partnership with renowned architect Thierry Despont.


44 at Royalton
Blue Door at Delano
The Lambs Club
The National Bar & Dining Rooms
The Water Club
Tudor House


  • Iron Chef
  • Wine Enthusiast “Top 100 Wine Lists” for The Lambs Club
  • James Beard Award for “Chopped”
  • “Sifty 50” for The National
  • Awarded Michelin Star for Country
  • 3 Star Rating by NY Times for Patroon, Town and Country