Geoffrey Zakarian

Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.

— Geoffrey Zakarian

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

— Geoffrey Zakarian

I don't usually have time for TV. When I get home at night, I just want to fall asleep.

— Geoffrey Zakarian

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…

— Geoffrey Zakarian

If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right…

— Geoffrey Zakarian

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty…

— Geoffrey Zakarian

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs…

— Geoffrey Zakarian

My mother's blueberry pie from scratch was amazing. I still make it today.

— Geoffrey Zakarian

I always request a king-size bed, and if I can't, I try to work that out right after I land. I unpack…

— Geoffrey Zakarian

Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be…

— Geoffrey Zakarian

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot,…

— Geoffrey Zakarian

If you give a discount there's a desperation there and I like to substitute desperation with service and real quality. And the…

— Geoffrey Zakarian

I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print.…

— Geoffrey Zakarian

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them…

— Geoffrey Zakarian

I'm the culinary and creative consultant for The Water Club.

— Geoffrey Zakarian

When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking…

— Geoffrey Zakarian

I'm very active. I've got two small daughters and four restaurants in three cities. I'm busy.

— Geoffrey Zakarian

A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes.…

— Geoffrey Zakarian

I'll transform anything as long as it's edible.

— Geoffrey Zakarian

Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market…

— Geoffrey Zakarian

I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.

— Geoffrey Zakarian

I don't even look at resumes anymore. I think they're misguided. I talk to them, ask them where they've been, "What's your…

— Geoffrey Zakarian

The most important things in life happen over conversations while eating.

— Geoffrey Zakarian

My agent called me and said, they watched you do Chopped Champions and they thought you'd be good for this competition. What…

— Geoffrey Zakarian

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact…

— Geoffrey Zakarian