Chef Geoffrey Zakarian began is culinary career studying at the CIA in Hyde Park and staging at premier restaurants across. From there, he went on to work at and create some of America’s most iconic restaurants including Le Cirque, 21 Club, 44 at The Royalton, Blue Door at The Delano, Patroon, Town and Country. In 2010, Zakarian opened The Lambs Club at The Chatwal Hotel and The National at The Benjamin Hotel. In Atlantic City, he oversees all of the food and beverage hospitality at The Water Club at Borgata Hotel, a luxury 800 room hotel, including the room service, the spa, the pools and the private dining. As an author, Zakarian penned the award winning "Town/Country" cookbook and is currently working on two more cookbooks with Clarkson Potter. Zakarian appears regularly as a judge on the hit show Chopped and as an Iron Chef on Iron Chef America. Most recently, he partnered with Norwegian Cruise Line to launch 3 dining concepts, Ocean Blue, The Raw Bar and Ocean Blue on the Waterfront, on board the two newest ships in the fleet: For more information on Chef Zakarian, please visit www.geoffreyzakarian.com.