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Geoffrey Zakarian (born July 25, 1959) is an American chef, restaurateur, television personality, and author. He is the executive chef of several restaurants in New York City, Atlantic City, and Miami. He is featured on several television shows on the Food Network, including Chopped and The Next Iron Chef.
Chef Geoffrey Zakarian shares his authentic and original approach to cooking and the art of living well through his global restaurants, television career, chef-quality products, and his collection of best-selling cookbooks.
Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the country’s top kitchens in the past 25 years. Currently, Geoffrey is chef/partner at The Lambs Club and The...
1M Followers, 2,334 Following, 4,434 Posts - Geoffrey Zakarian (@geoffreyzakarian) on Instagram: "Iron Chef, Chopped Judge, Food Network Host #TheKitchen #Chopped @zakariankitchen".
Dec 10, 2021 · Top 5 Geoffrey Zakarian Recipes | Food Network. From a classic French omelette to his grilled cowboy rib eye steak, these are Geoffrey's most-watched videos of ALL TIME.
B.E.L.T (Bacon, Egg, Lettuce and Tomato) Recipe courtesy of Geoffrey Zakarian. 6 Reviews.
Jul 12, 2022 · Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the country’s top kitchens in the past 25 years. His two newest concepts, Point Royal and Counter Point, are...
Chef Geoffrey Zakarian shares his authentic and original approach to cooking and the art of living well through his global restaurants, television career, chef-quality products, and his collection of best-selling cookbooks.
Chef Geoffrey Zakarian shares his authentic and original approach to cooking and the art of living well through his global restaurants, television career, chef-quality products, and his collection of best-selling cookbooks.
Mar 23, 2024 · Geoffrey Zakarian is a chef who knows the mark of a fine steak au poivre. Now a titan of the New York City dining scene, he rose to prominence slinging high-end steaks and earning stars and...
