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

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• Geoffrey Zakarian:

  Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whol

• Geoffrey Zakarian:

  I've never missed a flight. And I don't see any reason in cutting it close because airports are ple

• Geoffrey Zakarian:

  If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I a

• 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 unpa

• Geoffrey Zakarian:

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

• Geoffrey Zakarian:

  When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced

• Geoffrey Zakarian:

  Days off are few and far between in the restaurant business. But on an hour off, I like to have a g

• Geoffrey Zakarian:

  Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking

• Geoffrey Zakarian:

  Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.

• Geoffrey Zakarian:

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