Geoffrey Zakarian was born in the great Bordeaux year of 1959. Trained classically under the tutelage of some of the finest French master chefs, he brings a traditional excellence to his cutting edge and innovative approach to the culinary arts.
Geoffrey's meteoric rise through some hottest and most respected restaurants in Manhattan began at Le Cirque where he was named Chef de Cuisine. He moved on to become Executive Chef at the legendary 21 Club where he earned two stars from Brian Miller of the New York Times.
In 1990 Geoffrey assumed command of Restaurant 44 at the Royalton Hotel, and went on to work at the Blue Door in Miami in 1995 and Bice in Paris. His pursuit of a refined balance between old and new led him to Patroon in 1998, where the New York Times once again praised his talent, awarding him three stars and describing his menu "remarkably smart."
With TOWN (opened Spring 2001), his first restaurant as Chef/Owner, Geoffrey has an exciting focus for his formidable talent, knowledge and energy. The menu is a modern interpretation of classically rooted French cuisine and is peppered with dishes that reflect Geoffrey's inventive style and sophisticated taste, such as Rack of Elysian Fields Lamb with Rosemary Popovers and Sweet Pea Leaves, and Wood Grilled Pigeon Breast with a Savory Strawberry Risotto. All the dishes are timeless and flavorful, without being ingredient heavy.
Located in the heart of the East Side's chic shopping and hotel district, Town caters to New York's most stylish restaurant goers. Geoffrey has carefully overseen the stunning design of Town as well, working closely with renowned architect David Rockwell to create an atmosphere that is both elegant and inviting, yet ultimately hip and lively.