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Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the America’s top kitchens in the past 25 years. He opened two New York City restaurants, Town and Country, both of which received three stars from The New York Times. Currently, Geoffrey is chef and partner at The Lambs Club and The National in New York City as well as at The Water Club at Borgata in Atlantic City. Outside of his restaurant ventures, Geoffrey's cookbook, Town/Country: 150 Recipes for Life Around the Table, was widely acclaimed when released, and his second cookbook was published by Clarkson Potter in 2014.