Geoffrey Zakarian Biography, Age, Family, Wife, Children, Cookbook, Restaurants

Last Updated on February 18, 2023 by Sabina

Geoffrey Zakarian Biography

Geoffrey Zakarian is an American chef, television personality, culinary consultant and author. He is executive chef of several restaurants in New York City, Atlantic City and Miami and has also been featured on several television programs on the Food Network.

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 | How Old Is Geoffrey Zakarian?

Zakarian was born on 25 July, 1959 in Worcester, Massachusetts, US. He is 63 years

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 | Geoffrey 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

He began his work under chef Daniel Boulud at Le Cirque as an apprentice chef, there he was named “Chef de Cuisine” from 1982 to 1987. He became the executive chef at 44, a restaurant described by The New York Times as “trendy” and “chic” in 1990.

He was hired to oversee Old Navy’s ill-fated coffee bar and coffee cart division with David Brody of Z100 WHTZ in 1996 and went on to work for the Blue Door of the Delano Hotel in South Beach, Miami.

Zakarian style is described as “modern” with roots in French cuisine, or as he describes, “dynamic American.”

He released his first book, Geoffrey Zakarian’s Town / Country in the spring of 2006 and was quoted as being “…one of the best of 2006” by The New York Times columnist Amanda Hesser. It features 150 recipes for family, friends and “Life Around the Table.”

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.