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

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 59 years old as of 2018.

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 Photo

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, Aarón 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.

Geoffrey Zakarian Recipes | Geoffrey Zakarian The Kitchen Recipes

To get Zakarian’s recipes, click here.

Is Geoffrey Zakarian Gay?

Zakarian is a straight man.

Geoffrey Zakarian Shrimp Scampi


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


  1. Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.
  2. In a saute pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.
  3. Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.
  4. Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired.

Geoffrey Zakarian Mushroom Soup

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


  1. In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
  2. Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.

Tahini Herb Drizzle:

  1. In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

Geoffrey Zakarian Roasted Tomatoes


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


  1. Preheat the oven to 300 degrees F.
  2. Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
  3. Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
  4. Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.

Geoffrey Zakarian Greek Salad


2 cups cooked Israeli couscous

2 cups thinly sliced kale

1/4 cup shaved red onion

1/4 cup pitted kalamata olives, halved lengthwise

1/4 cup thinly sliced pickled banana pepper

2 teaspoons red wine vinegar

2 tablespoons extra-virgin olive oil, plus extra for drizzling

Kosher salt and freshly cracked black pepper

1 cup sliced cubanelle pepper

12 grape tomatoes, sliced in half

3 Persian cucumbers, cut in half lengthwise, then cut into angled pieces

1/4 cup roughly chopped fresh parsley leaves

1/3 pound block French feta cheese, sliced into 1/4-inch-thick slices

1/2 teaspoon dried oregano


Geoffrey Zakarian Chicken Pot Pie


1 package ramen noodles

Two 8-inch pie crusts

1 1/2 cups chicken stock

3/4 cup sliced halved carrots

3/4 cup fresh or frozen English peas

1/2 cup sliced leeks (thoroughly rinsed)

4 tablespoons butter

1/4 cup all-purpose flour

1/2 cup milk

1/4 cup heavy cream

Kosher salt and freshly cracked pepper

Kosher salt and freshly cracked pepper

1 1/2 cups 1/2-inch-diced cooked chicken breasts (two 8-ounce breasts)

2 tablespoons sliced chives

1 egg, beaten


  1. Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces.
  2. Roll out the pie crusts to a thickness of 1/4 inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
  3. Preheat the oven to 425 degrees F.
  4. Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth.
  5. Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
  6. Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt.
  7. Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

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Geoffrey Zakarian Cast Iron

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