Geoffrey Zakarian Biography
Geoffrey Zakarian is a renowned American chef, restaurateur, television personality, and author. Zakarian has built an illustrious career in the culinary world, which has spanned several decades. He has established himself as one of the most talented and successful chefs in the world, with a career that continues to thrive.
Zakarian attended Worcester State University where she earned a degree in economics and then went to France and decided to be a chef. He then began his culinary career with an associate degree from the Culinary Institute of America in Hyde Park, New York.
Geoffrey Zakarian Age
Zakarian was born on 25 July, 1959 in Worcester, Massachusetts, US. He is [agecalc birthdate=1959-07-25]
Geoffrey Zakarian Family
He was born to an Armenian-American father, musician George Zakarian, and a Polish-American mother, Viola (née Hekowicz). He has a sister Cynthia Zakarian and a brother George H. Zakarian Jr.
Geoffrey Zakarian Wife Margaret Anne Williams |Â Zakarian Spouse
Zakarian got married to Margaret Anne Williams, a marketing executive, in 2005. He was previously married to Heather Karaman for approximately 10 years.
Geoffrey Zakarian Children | Geoffrey Zakarian Kids
Zakarian and Margaret have two daughters Madeline Zakarian, Anna Zakarian and a son George Harris Zakarian who is a vocal member of autism speaks.
Chef Geoffrey Zakarian
Zakarian began his culinary career at Le Cirque restaurant in New York City, where he worked his way up to become the executive chef.
Over the years, Zakarian has opened several restaurants, including The National in New York City, Georgie in Beverly Hills, and Point Royal in Hollywood, Florida. He has also made numerous television appearances as a judge on cooking competition shows such as Chopped and Iron Chef America, and as a co-host on The Kitchen.
Zakarian is the author of several cookbooks, including Town/Country: 150 Recipes for Life Around the Table and My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients. He has won several awards for his culinary achievements, including the James Beard Foundation Award for Best Chef: New York City in 2006 and the James Beard Foundation Award for Outstanding Personality/Host in 2016.
In addition to his culinary endeavors, Zakarian is a philanthropist who supports several charitable organizations, including City Harvest and the Food Bank for New York City.
Food Network Geoffrey Zakarian
Zakarian has made numerous times on Food Network’s Chopped series as a judge with fellow chefs and restaurateurs Scott Conant, Chris Santos, Aaron Sánchez, Amanda Freitag, Marc Murphy, Maneet Chauhan and Alex Guarnaschelli since the show began.
He has also appeared in the Food Network’s series 24 Hour Restaurant Battle, also as a judge. Zakarian has also been on Top Chef as a judge and has appeared in Hell’s Kitchen.
He competed as well as a challenger on Iron Chef America in May 2010 where he faced chef Masaharu Morimoto and lost with a score of 57 to 43.
Iron Chef Geoffrey Zakarian
In December 2011, he was named the winner of The Next Iron Chef having defeated Elizabeth Falkner in the season finale.
Geoffrey Zakarian The Kitchen
He became a co-host on the Food Network’s series The Kitchen along with Jeff Mauro, Katie Lee, Marcela Valladolid and Sunny Anderson in January 2014.
Geoffrey Zakarian Restaurants
He owned two restaurants, Town and Country, both of which are in Manhattan. The restaurants have been rated with 3 stars by The New York Times.
The restaurant Town was located in the East Side of Midtown Manhattan in the Chambers Hotel and opened in Spring 2001 but closed in 2009.
Country opened in 2005 and is located in the Carlton Hotel near Madison Square Park. Country has earned a Michelin star.
Geoffrey Zakarian Cookbook
- My Perfect Pantry
- Geoffrey Zakarian’s Town / Country
Geoffrey Zakarian Net Worth
Zakarian has an estimated net worth of $6 million.
Is Geoffrey Zakarian Gay?
Zakarian is a straight man.
Geoffrey Zakarian Shrimp Scampi
Ingredients
1 cup breadcrumbs
4 tablespoons minced garlic
4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
10 jumbo shrimp, cleaned and butterflied
Kosher salt and freshly cracked black pepper
3/4 cup white wine
2 teaspoons Worcestershire sauce
1 lemon, zested and juiced
Cooked pasta, for serving, optional
2 tablespoons minced fresh parsley
Garlic bread, for serving, optional
Geoffrey Zakarian Mushroom Soup
Ingredients
3/4 cup extra-virgin olive oil
4 cups sliced cremini mushrooms
3 tablespoons sliced garlic
1 onion, sliced
Freshly cracked black pepper
Kosher salt
3 cups chicken stock
1/2 cup roughly chopped stale bread
1/4 cup vermouth
1 teaspoon fresh thyme leaves
Sherry vinegar, as needed
Tahini Herb Drizzle, recipe follows
Fried shallots, for garnish
Chopped fresh dill, for garnish
Tahini Herb Drizzle:
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper
Geoffrey Zakarian Roasted Tomatoes
Ingredients
10 Roma tomatoes, cut in half lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper.
