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Geoffrey Zakarian


American
July 25, 1959
Chef
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I've been working in boutique hotels my whole life.


Geoffrey Zakarian
Tags: Life Been Working
dolomites val gardena nature
I'm a freak of neat. The kitchen has to be clean.


Geoffrey Zakarian
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
Geoffrey Zakarian
Tags: Every Could Come
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
Geoffrey Zakarian
Tags: Business Like Off
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
Geoffrey Zakarian
Tags: You Like Get
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.
Geoffrey Zakarian
Tags: You Me Because
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
Geoffrey Zakarian
Tags: Good Than Lot
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
Geoffrey Zakarian
Tags: You Like Think
How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special.
Geoffrey Zakarian
Tags: Time You Them