February 20-24, 2019 Miami Beach
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Zakarian
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Geoffrey Zakarian

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... READ MORE

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 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 oversees
Ocean Blue, The Raw Bar, and Ocean Blue on the Waterfront. The same year, Zakarian was
named Culinary Director at The Plaza. re-launching the hotel’s iconic Palm Court in October
2014, along with The Champagne Bar and The Rose Club.

In June 2016, Zakarian opened two concepts, Georgie and The Garden Bar, at Montage Beverly
Hills. Georgie, a Modern American restaurant, serves breakfast, lunch and dinner with an
emphasis on California produce. The Garden Bar, a comfortable yet sophisticated lounge, is
open morning to night, featuring all day fare, distinct coffees and teas, and a robust cocktail
program.

In February 2017, Zakarian launched one of his most exciting projects yet, Point Royal at The
Diplomat Beach Resort in Hollywood, FL, a Coastal American restaurant complete with an
impressive raw bar, along with a cheeky quick-serve coffee and juice bar called Counter Point
that anchors the hotel lobby.
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 “…one 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, a food rescue organization
dedicated to fighting hunger in New York City. Most recently, Zakarian launched a line of
kitchen products called Pro For Home, including food storage containers and a sous vide
circulator, currently available on HSN, Wayfair, Sur La Table and ShopGZ.

In addition to his status as a longtime favorite judge on Food Network’s Chopped, and as an
Iron Chef, Zakarian is a co-host on Food Network’s Emmy-nominated daytime series, The
Kitchen, which premiered in January 2014, and was the host of Food Network’s Cooks Vs. Cons.
Zakarian also hosts Sirius XM Radio’s Food Talk, which premiered at the 2013 South Beach Wine
and Food Festival and is broadcasted from different locations throughout the year. Most
recently, Zakarian launched a television production company, Corner Table Entertainment,
which focuses on unscripted food and lifestyle programming.

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.”

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