Geoffrey Zakarian’s taste, style and passion for fine cuisine have defined his career, which has spanned more than 20 years.
Zakarian’s rise to culinary prominence began at Le Cirque, where he took his first job in a kitchen. In 1987, Zakarian took his first turn as Executive Chef at the legendary 21Club, followed by Executive Chef positions at 44 at the Royalton Hotel, the Blue Door at the Delano Hotel in Miami, and Patroon in New York City.
In 2001, he added the title of owner to his résumé with the opening of Town. Both Patroon and Town were awarded Three Stars each from The New York Times. Zakarian then opened Country, which was awarded a Michelin Star along with Three Stars from The New York Times.
In Fall 2010, Zakarian opened two restaurants in New York City. The Lambs Club, at The Chatwal Hotel and The National, at The Benjamin Hotel. Zakarian returned to Miami and opened Tudor House at Dream South Beach in June 2011.
Recently, Zakarian emerged victorious in the 4th Season of Food Network’s “The Next Iron Chef, Super Chefs.” He now appears regularly on “Iron Chef America,” “CHOPPED,” and “The Best Thing I Ever Ate.”