When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they…

- Geoffrey Zakarian

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

- Geoffrey Zakarian

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

- Geoffrey Zakarian

Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.

- Geoffrey Zakarian

The worst day is just that I did not enter the culinary world sooner. And the best day was seeing the reaction of my one year old daughter when she t…

- Geoffrey Zakarian

I don't enjoy eating humble pie.

- Geoffrey Zakarian

I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made…

- Geoffrey Zakarian

I always go to the lowest common denominator for that ingredient. So if I think squash, I try to think what it means to me -- and if it doesn't mean …

- Geoffrey Zakarian

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

- Geoffrey Zakarian