Iron Chef Geoffrey Zakarian

Modern American Cuisine

Name: Geoffrey Zakarian
Cuisine: Modern American

Background: The newest addition to the Iron Chef America team, Geoffrey Zakarian has a true passion and respect for his art backed by over 20 years of culinary experience. With strong roots in French and contemporary American cuisine Zakarian began his career after graduating from the Culinary Institute of America, New York in the early 80s. Over the next decade he apprenticed and cultivated his passion in New York (in addition to traveling to Europe to develop his mastery of French cuisine). In 1990 Zakarian was appointed executive chef at 44 in midtown Manhattan, directly attributing to it’s recognition and review.

In the late 90s Geoffrey went on to lead the kitchen at the Blue Door in Miami and at Patroon back in New York City and ultimately opened his first restaurant, Town, in Manhattan, 2001. Zakarian later opened Country in 2005, which marked his 3rd 3-star review (and became lauded as the first chef in New York to receive 3 straight 3-star reviews).

Two years later, the Water Club in Atlantic City hired Zakarian to run their entire food and beverage program. Continuing the momentum, Geoffrey opened up 3 restaurants between 2009-2011: The Lambs Club and The National in New York, as well as the Tudor House in Miami. Coupled by his victory over Chef Elizabeth Faulkner in late 2011, Zakarian was awarded title of Iron Chef in full stride, praised by Michael Symon as “A chef currently at the absolute top of his game.”

Personal Style: Currently residing in New York City with his wife and two children, Geoffrey enjoys regular appearances as a judge on Chopped in addition to competing on Iron Chef America. Zakarian is fashionable, distinguished, and mannered, subsequently building an even larger following from his inspiring performances on The Next Iron Chef.

Accolades:

  • 2006: Editor’s Choice by The New Your Times “Book Review”
  • 2010: The National at The Benjamin Hotel, NY named to the “Sifty 50″ by the New York Times 

Restaurants:

  • The Lamb’s Club
  • The National Bar & Dining Rooms
  • Tudor House
  • The Water Club

Books:

  • Geoffrey Zakarian’s Town/Country: 150 Recipes for Life Around the Table