Geoffrey Zakarian

Geoffrey Zakarian has manned the stoves at some of the world's best restaurants over the past twenty years, including Arpege in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and "21." In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park. This is his first book. David Gibbons, a former literary agent, book producer, and publishing executive, has been a freelance editor...See more

Geoffrey Zakarian has manned the stoves at some of the world's best restaurants over the past twenty years, including Arpege in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and "21." In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park. This is his first book. David Gibbons, a former literary agent, book producer, and publishing executive, has been a freelance editor and writer for the past ten years. He has collaborated on five other cookbooks and wrote "Overstreet's New Wine Guide and, with Max McCalman, "The Cheese Plate and "Cheese: A Connoisseur's Guide to the World's Best. He lives in New York City with his two children. See less