Geoffrey Zakarian

Before his name was tied to polished dining rooms and controlled menus, Geoffrey Zakarian trained at Worcester State University and entered the New York dining world at Le Cirque (1982–1987), where he served as Head Chef. From there, the work widened in both scale and format. He became Executive Chef at 44 in the Royalton Hotel in Midtown Manhattan, New York City (from 1990), then moved to the Old Navy coffee bar and coffee cart division (from 1996), a different operation that still depended on timing, consistency, and attention to detail.

By 1998, he was Executive Chef at Patroon in Manhattan, New York City, adding another line to a résumé built across different service models. Ownership brought a fuller stake in the room. Geoffrey became chef/owner at Town in Chambers Hotel, East Side of Midtown Manhattan, New York City (2001–2009), and chef/owner at Country in James New York – NoMad, near Madison Square Park, New York City (2005–2008). He also consulted at Water Club in Atlantic City, extending his reach beyond one dining room and into another market.

Today, his roles remain spread across several addresses: he is Executive Chef of The Lamb's Club, chef/partner of The National, chef/partner of Point Royal, and chef/partner of Counter Point, positions that show a career organized around leadership, consistency, and range.

Since 2013, he has also served as culinary director at The Plaza in New York City, a role that fits a chef whose work has long balanced discipline with presentation. Geoffrey’s cooking sits in Modern American cuisine, giving him room to work with structure, restraint, and a clear point of view. That same approach extends to the page in Town/Country: 150 Recipes for Life Around the Table and My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients in 2014. Together, they map a style that values practical cooking, refinement, and the steady use of familiar ingredients.

Geoffrey's signature dishes include Town/Country: 150 Recipes for Life Around the Table, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients, Seared Lamb Chops with Salsa Verde, Cranberry Apple Glögg, Egg, and Arugula and Olive Tartine. The list reads as a working profile of the chef's range: books, plated dishes, and a repertoire shaped with confidence rather than excess.

Geoffrey's honors include Michelin Star, Winner, The Next Iron Chef, and Three-star New York Times review. Taken together, they show recognition from different corners of the trade: guide, competition, and criticism.