What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go… — Geoffrey Zakarian Copy Share
It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast. — Geoffrey Zakarian Copy Share Image
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. — Geoffrey Zakarian Copy Share Image
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. — Geoffrey Zakarian Copy Share Image
I don't usually have time for TV. When I get home at night, I just want to fall asleep. — Geoffrey Zakarian Copy Share Image
What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go to Oregon, I go to Washington, I go to Louisiana, I go to Little Rock, I go to Austin, I… — Geoffrey Zakarian Copy Share
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By… — Geoffrey Zakarian Copy Share Image
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have… — Geoffrey Zakarian Copy Share Image
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck… — Geoffrey Zakarian Copy Share Image
My mother's blueberry pie from scratch was amazing. I still make it today. — Geoffrey Zakarian Copy Share Image
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… — Geoffrey Zakarian Copy Share Image
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… — Geoffrey Zakarian Copy Share Image
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you… — Geoffrey Zakarian Copy Share Image
If you give a discount there's a desperation there and I like to substitute desperation with service and real quality. And the desperation goes… — Geoffrey Zakarian Copy Share Image
