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" I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed. "

Geoffrey Zakarian

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" If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants. "

Geoffrey Zakarian

" Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife. "

Geoffrey Zakarian

" How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special. "

Geoffrey Zakarian

" Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand. "

Geoffrey Zakarian

" I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails. "

Geoffrey Zakarian

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

Geoffrey Zakarian

" Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help. "

Geoffrey Zakarian

" It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor. "

Geoffrey Zakarian

" 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 haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world. "

Geoffrey Zakarian

" I've been working in boutique hotels my whole life. "

Geoffrey Zakarian

" Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt. "

Geoffrey Zakarian

" Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects. "

Geoffrey Zakarian

" I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online. "

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

" A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle. "

Geoffrey Zakarian

" I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat. "

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 unpack immediately so the clothes don't get wrinkled. I go the gym. I adjust the temperature; I like the room kind of warm. And then turn on CNBC. "

Geoffrey Zakarian

" Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter. "

Geoffrey Zakarian

" The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro. "

Geoffrey Zakarian

" Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside. "

Geoffrey Zakarian

" When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger. "

Geoffrey Zakarian

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

Geoffrey Zakarian

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

Geoffrey Zakarian

" There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great. "

Geoffrey Zakarian