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Biography

When it comes to the seamless marriage of bold personal style and top-shelf expertise, Chef Geoffrey Zakarian occupies a unique place in the culinary world. For more than 30 years,

Zakarian’s uncompromising attention to detail, from the kitchen to the front-of-house, has

reshaped how Americans from coast-to-coast entertain, eat, and feel when they sit together around a table.

His rise to culinary prominence began at Le Cirque, where he worked his way up from a

Pastry Cook to second-in-command under Chef Alain Sailhac, and then throughout a series of apprenticeships at some of the most... READ MORE

When it comes to the seamless marriage of bold personal style and top-shelf expertise, Chef Geoffrey Zakarian occupies a unique place in the culinary world. For more than 30 years,

Zakarian’s uncompromising attention to detail, from the kitchen to the front-of-house, has

reshaped how Americans from coast-to-coast entertain, eat, and feel when they sit together around a table.

His rise to culinary prominence began at Le Cirque, where he worked his way up from a

Pastry Cook to second-in-command under Chef Alain Sailhac, and then throughout a series of apprenticeships at some of the most iconic and celebrated restaurants across Western

Europe. 

In 1987, Zakarian took his first turn as Executive Chef, at the legendary 21 Club. The

following year he became the Executive Chef of 44 at the Royalton Hotel, creating one of the buzziest, most exciting dining rooms in modern New York history. Zakarian became Executive Chef of Patroon in 1997, receiving his first, coveted Three-Star review from the New York

Times.

In 2001, Zakarian opened his first restaurant, Town, marking the first complete expression of his culinary and decorative vision. Instantly becoming one of Manhattan’s most sought-after

reservations, Town earned Zakarian his second New York Times Three-Star review. 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 not only garnered Zakarian a

third Three-Star review from the New York Times, it was also awarded a Michelin Star.

In the ensuing years, as Zakarian expanded his fine-dining empire to include outposts in South Florida, Atlantic City, Sonoma and soon to open Doha, Qatar. He also continued to

build on his well-established reputation in New York City, reimagining midtown power-dining for the 21st century with the opening of both The Lambs Club, at The Chatwal Hotel, and The National, at The Benjamin Hotel.

When he’s not at work in his own restaurants, Zakarian is focused on bringing his unique

vision directly into the homes of food-enthusiasts everywhere, as a Food Network television star (“The Kitchen,” “Chopped,” “Iron Chef America”), as an author (Town/Country,

2006; My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients, 2014), and the creator of his own line of gourmet foods and culinary tools for the home cooks. 

As his portfolio of projects continues to grow, everything that bears Zakarian’s name reflects his unwavering commitment to authenticity, design, quality, and his stated mission – to

inspire, teach, and share the art of living well.

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