It’s hard to imagine a life without cooking for Chef Geoffrey Zakarian, but it wasn’t always about kitchens and culinary arts for this renowned TV personality. After graduating with a degree in economics, Geoffrey embarked on a transformative journey to France that completely altered his career path.
“I didn’t set out to become a chef,” Geoffrey confesses to Closer. “But during my trip to France, I was mesmerized by their sophisticated dining culture. It was love at first bite. From that moment on, my destiny as a chef and restaurateur became crystal clear.”
Fast forward to today, and Geoffrey, now 62, has become a household name in the culinary world. Before he graced our TV screens, he honed his skills in the bustling kitchens of New York’s elite dining scene. Currently, he wears multiple hats as the chef/owner of the Lambs Club and the National in Manhattan. Fans know him best from his appearances on Chopped, his battles in Iron Chef’s Kitchen Stadium, and as a cohost of the ever-popular The Kitchen.
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Geoffrey’s latest venture, Big Restaurant Bet, premiered on Food Network on Tuesday, April 5, at 10 p.m. ET, promising to bring a fresh perspective to the culinary competition genre.
What Would Geoffrey Have Done If He Hadn’t Become a Chef?
“Had I not found my passion in cooking, I’d probably have swung a golf club instead,” Geoffrey laughs. “I’m a total golf enthusiast, so that would’ve been my next best bet.”
How Did Three Decades in the Restaurant Industry Prepare Geoffrey for Television?
“It’s funny because working in restaurants doesn’t necessarily train you for television,” Geoffrey muses. “But both professions share a common thread—they’re all about entertaining and connecting with people. Whether it’s through food or conversation, it’s all about creating an experience your audience can enjoy.”
Does Geoffrey Ever Miss Being in the Kitchen Full-Time?
“Not really,” Geoffrey admits. “Even though I’m not tied to a single kitchen anymore, I’m still cooking constantly. But I do miss the adrenaline rush that comes with managing a busy service. There’s nothing quite like the high of a bustling kitchen!”
Did Geoffrey’s Armenian and Polish Heritage Influence His Cooking?
“Oh, absolutely,” Geoffrey shares. “My mom and aunts were incredible cooks, but they didn’t write much down. I had to watch carefully and take mental notes. I’ve managed to preserve some of their recipes, like my mom’s sugar cookies and a few Middle Eastern dishes, but it’s all about feel. Their methods were more instinctual than scientific.”
What’s the Most Impactful Lesson Geoffrey Learned in Culinary School?
“One of the biggest lessons I took away from culinary school was the importance of financial planning,” Geoffrey explains. “Opening a restaurant requires a lot more capital than you might think. It was there that I truly grasped the business side of the culinary world.”
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What Can Viewers Expect from Geoffrey’s New Series, Big Restaurant Bet?
“This show is more than just a cooking competition,” Geoffrey enthuses. “We’re delving into the intricacies of running a successful restaurant. Viewers will get an inside look at what it really takes to make a restaurant thrive. It’s a learning experience for everyone involved!”
Who Are Geoffrey’s Go-To Friends Among the Food Network Chefs?
“We’re like a big family over at Food Network,” Geoffrey says. “I spend a lot of time with Jeff Mauro, Scott Conant, and Michael Symon, especially during our long stints filming The Kitchen. It’s an incredible camaraderie. We’re basically paid to hang out and cook together—it doesn’t get much better than that!”
Did Geoffrey Have Any Mentors When He Started in Television?
“Not necessarily mentors, but I learned a lot by watching the chefs who paved the way for me—Emeril Lagasse, Bobby Flay, Martha Stewart,” Geoffrey recalls. “They were the pioneers of food television, and I took a lot from their styles and approaches.”
Has Food Television Improved Home Cooking in America?
“Absolutely,” Geoffrey asserts. “Food television has revolutionized how people cook at home. Not only are they more skilled, but they’re also experimenting with ingredients they wouldn’t have touched a few decades ago. The variety of foods people are enjoying today is astonishing compared to where we were 30 years ago.”
What’s the Weirdest Ingredient Geoffrey Has Encountered on Chopped?
“Without a doubt, the weirdest and grossest ingredient I’ve faced on Chopped was river rat,” Geoffrey grimaces. “Thankfully, that one hasn’t made a comeback in the basket!”
How Does Geoffrey Handle Tasting a Truly Disgusting Dish on Chopped?
“We always start with the positives,” Geoffrey explains. “If you dive straight into criticism, chefs can become defensive and miss out on learning opportunities. We’re honest, but we’re also constructive. It’s about helping them grow.”
What’s Geoffrey’s Secret to a Happy Marriage?
“A good glass—or two—of rosé,” Geoffrey jokes. “Seriously, though, it’s all about finding the right person and nurturing that connection.”
Do Geoffrey’s Children Share His Passion for Cooking?
“My kids have great palates, but none of them have expressed a desire to pursue cooking professionally yet,” Geoffrey shares. “I don’t push them either way. The most important thing is that they find something they’re passionate about. If that happens to be cooking, great, but it’s not something I force.”
What’s Geoffrey’s Family’s Favorite Meal?
“Pasta is always a hit at our house,” Geoffrey says. “I recently made gnocchi with pesto, and they loved it. I also whip up some mean homemade chicken fingers that disappear almost instantly.”
What’s Geoffrey’s Top Tip for Home Cooks?
“Preparation is key,” Geoffrey advises. “Before you start cooking, get everything ready. It’ll make the process smoother and more enjoyable. And always go for the best ingredients you can find—they make all the difference.”
What Does Geoffrey Do for Fun Outside of Cooking?
“When I’m not in the kitchen, I enjoy golfing, fishing, working out, reading, and traveling,” Geoffrey says. “I try to fit in as much variety as possible—it keeps life interesting!”
What Are Geoffrey’s Future Goals?
“My ultimate goal is to see my kids grow up to be gracious and humble individuals,” Geoffrey reflects. “If they carry those qualities with them, I’ll consider my job as a father a success.”
