cooking
David Grigoryan
Chef Geoffrey Zakaryan
Chef Zakaryan was born in Worcester, Mass.. in 1959. He was from very poor , his father was a musician
Groqing up he was not thinking about cooking at all. But one day he went to Monaco [Franc] and feel I love whit it .He stayed there for a year dropped school and after that one year when he comeback he said his parents that he want to be a chef . First think that he did after talking whit his parent was buying a ticket and going back to Franc but this time he end up not in Monaco but in Paris. In one of the Friday lunches he went to “we went wow “ 2 Michelen star restaurant in Paris . he ordered just a bowl of soup after dry clean it he decided that he is going to eat bread and cheese for 6 days a week and go to a fine dining room type restaurant. After spending some time tasting best restaurant around he start working in one of them Zakarian's rise to culinary prominence began at Le Cirque, where he took his first job in a professional kitchen. Over a period of 5 years, he worked his way up from Pastry Sous Chef to Chef de
Cuisine under Chef Alain Sailhac. During these formative years, Zakarian staged at places such as Arpège and Au Quai des Ormes in Paris, Auberge de l'Ill in Alsace, The Dorchester in London, Le Chantecler with
Jacques Maximin in Nice, and Pierre Orsay in Lyon After spending so much time in Franc he decided to come back to USA. He became the Executive Chef of 44 at the Royalton Hotel, ushering in the era of the sexy hotel restaurant, turning 44 into an emblem of 1980's chic. In 1995, he opened the Blue Door at the
Delano Hotel in Miami, helping to again successfully create a dining hot spot in transitioning landscape.
In 1997, Zakarian became Executive Chef of Patroon, re-enchanting its existing regulars as well as drawing a new clientele. In 2001, Zakarian added the title of owner to his résumé with the opening of his first restaurant, Town, to which he brought his
Chef Geoffrey Zakaryan
Chef Zakaryan was born in Worcester, Mass.. in 1959. He was from very poor , his father was a musician
Groqing up he was not thinking about cooking at all. But one day he went to Monaco [Franc] and feel I love whit it .He stayed there for a year dropped school and after that one year when he comeback he said his parents that he want to be a chef . First think that he did after talking whit his parent was buying a ticket and going back to Franc but this time he end up not in Monaco but in Paris. In one of the Friday lunches he went to “we went wow “ 2 Michelen star restaurant in Paris . he ordered just a bowl of soup after dry clean it he decided that he is going to eat bread and cheese for 6 days a week and go to a fine dining room type restaurant. After spending some time tasting best restaurant around he start working in one of them Zakarian's rise to culinary prominence began at Le Cirque, where he took his first job in a professional kitchen. Over a period of 5 years, he worked his way up from Pastry Sous Chef to Chef de
Cuisine under Chef Alain Sailhac. During these formative years, Zakarian staged at places such as Arpège and Au Quai des Ormes in Paris, Auberge de l'Ill in Alsace, The Dorchester in London, Le Chantecler with
Jacques Maximin in Nice, and Pierre Orsay in Lyon After spending so much time in Franc he decided to come back to USA. He became the Executive Chef of 44 at the Royalton Hotel, ushering in the era of the sexy hotel restaurant, turning 44 into an emblem of 1980's chic. In 1995, he opened the Blue Door at the
Delano Hotel in Miami, helping to again successfully create a dining hot spot in transitioning landscape.
In 1997, Zakarian became Executive Chef of Patroon, re-enchanting its existing regulars as well as drawing a new clientele. In 2001, Zakarian added the title of owner to his résumé with the opening of his first restaurant, Town, to which he brought his