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.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online.

Geoffrey Zakarian

I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.

Geoffrey Zakarian

Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise.

Geoffrey Zakarian

I'm a freak of neat. The kitchen has to be clean.

Geoffrey Zakarian

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

Geoffrey Zakarian

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

Geoffrey Zakarian

The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.

Geoffrey Zakarian

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

When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.

Geoffrey Zakarian

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 t...

Geoffrey Zakarian

If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.

Geoffrey Zakarian

When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.

Geoffrey Zakarian

I always request a king-size bed, and if I can't, I try to work that out right after I land. I unpack immediately so the clothes don't get wrinkled. I go the gym. I adjust the temperature; I like the room kind of warm. And then turn on CNBC.

Geoffrey Zakarian

Author Bio

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