Quotes by Geoffrey Zakarian

About Geoffrey Zakarian:

Geoffrey Zakarian is an Armenian-American Iron 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 programs on the Food Network, including Chopped and in 2011, The Next Iron Chef, where he won the right to join Iron Chef America.
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I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.

Geoffrey Zakarian

I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.

Geoffrey Zakarian

Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.

Geoffrey Zakarian

A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

Geoffrey Zakarian

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

I don't usually have time for TV. When I get home at night, I just want to fall asleep.

Geoffrey Zakarian

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

Geoffrey Zakarian

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 o...

Geoffrey Zakarian

I've been working in boutique hotels my whole life.

Geoffrey Zakarian

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

Geoffrey Zakarian

Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.

Geoffrey Zakarian

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 attent...

Geoffrey Zakarian

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

Geoffrey Zakarian

I'm the culinary and creative consultant for The Water Club.

Geoffrey Zakarian

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

If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.

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

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

Geoffrey Zakarian

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

Geoffrey Zakarian

It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.

Geoffrey Zakarian

Author Bio

  • NameGeoffrey Zakarian
  • DescriptionAmerican chef
  • BornJuly 25, 1959
  • ProfessionChef