#TBT: Geoffrey Zakarian

by in Food Network Chef, January 23rd, 2014

Geoffrey ZakarianIt’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.

Although he’s a relatively new addition to Kitchen Stadium and recently launched a brand-new series, The Kitchen, with four other co-hosts, Geoffrey Zakarian is a longtime Chopped judge, having been part of the panel since the show’s premiere season in 2009. Now recognized equally for his dapper ensembles and his harsh critiques at the Chopping Block, Geoffrey is a no-nonsense judge, able to note the intricacies of a competitor’s dish and offer constructive reviews on how to better it in the future.

A pillar of the restaurant industry, Geoffrey has two eateries in Manhattan, serves as the culinary director for The Plaza Hotel in New York City, and has ventures in Miami and at The Water Club at Borgata in Atlantic City. Despite these commitments, however, and his dedication to serving only the finest cuisine at his restaurants, Geoffrey connects to viewers with ease and shares quick-fix, crave-worthy recipes that home cooks can surely replicate. His Caesar Salad with Red Romaine is a hearty, simple salad that can be on the table in a quick 20 minutes, and just this month on The Kitchen, Geoffrey offered a recipe for Italian Chicken Pasta Salad that takes advantage of store-bought rotisserie chicken.

Related Reading:

#TBT: The Neelys
#TBT: Michael Symon
#TBT: Melissa d’Arabian
#TBT: Sandra Lee
#TBT: Jeff Mauro
#TBT: Scott Conant
#TBT: Ina Garten
#TBT: Aarón Sánchez
#TBT: Rachael Ray
#TBT: Tyler Florence
#TBT: Anne Burrell

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Comments (1)

  1. Joyce Cornett says:

    Chef Zakarian, I watch and really enjoy The Kitchen. I noticed the wooden cooking utensils used on the show and like the quality. Can you please let me know what kind they are and where I can get them. Thank you

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