BIG RESTAURANT BET
SHOW DESCRIPTION
Chef and Restaurateur Geoffrey Zakarian is looking for the next rising star in the restaurant world. He has invited eight emerging chefs to his home base in Florida to see who has what it takes to run their very own dream restaurant. With the help of his wife and business partner Margaret Zakarian and his former executive chef Eric Haugen, Geoffrey will put these chefs through increasingly grueling tasks from making their money maker dish and presenting their restaurant concepts to dealing with unruly customers. For the finale, Geoffrey will give the final two chefs their hardest task, run the entire restaurant from the back to the front of the house. Geoffrey will need to know each chef not just on a skill level but on a personal level as well to be certain that the person he chooses is the right fit for him and his team. He is willing to put a $250,000 investment of his time and expertise into the chef’s dream restaurant. This season is full of ups, downs and decisions that will not only surprise the audience, but Geoffrey as well.
HOST BIOS
Geoffrey Zakarian
Geoffrey Zakarian has a lasting mark on the food world as a chef restaurateur known for his sophisticated taste and signature style. Zakarian has presided over some of the country’s top kitchens, traveling the world for new inspiration to marry with his classical training and techniques in a lifelong effort to deliver paramount hospitality experiences.
Zakarian’s rise to culinary prominence began at Le Cirque. He took his first turn as Executive Chef at the legendary 21Club and next at 44 at the Royalton, Blue Door at the Delano Hotel in Miami and Patroon.
Zakarian’s first restaurant Town brought his culinary vision to life. Both Patroon and Town were awarded Three Stars from The New York Times. Zakarian next opened Country, a restaurant that paired his passion for food and wine with his innate sense of hospitality, grace and old world elegance. Country was awarded a Michelin Star along with Three Stars from The New York Times.
Zakarian was tapped to conceptualize and oversee the food and beverage program at The Water Club at Borgata, in Atlantic City. In New York City, Zakarian opened The Lambs Club, at The Chatwal Hotel, The National, at The Benjamin Hotel and Tudor House at Dream in South Beach.
Geoffrey Zakarian’s first book, Town / Country was named Editor’s Choice by The New York Times Book Review. My Perfect Pantry, his next book, is a collection of 150 Easy Recipes from 50 Essential Ingredients. He is the Chairman of the City Harvest Food Council, a food rescue organization dedicated to fighting hunger in New York City.
Zakarian is established as one of America’s favorite judges on Food Network’s Chopped and The Next Iron Chef. He competed and won the fourth season of The Next Iron Chef: Super Chefs, earning him the esteemed title of Iron Chef. He is featured regularly on Iron Chef America, The Best Thing I Ever Ate, The Best Thing I Ever Made and Cooks Vs. Cons. He is the co-host of the two-time EMMY nominated Food Network series, The Kitchen and its spin off The Kitchen Sink.
In his spare time, Geoffrey hosts a show on Sirius XM Radio called Food Talk.
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