The Ultimate Food & Wine Classic in Aspen Chef Cheat Sheet
The Food & Wine Classic in Aspen kicks off this June 15 with a stellar lineup of chefs, sommeliers, cocktail pros, and spirits experts. If you're heading out to Colorado for this year's festivities—or considering taking the trip—make sure to catch up on what all your favorite Food & Wine Classic in Aspen chefs are up to these days. Here's our cheat sheet to this year's presenting chefs—make sure to follow us on Instagram @foodandwine to see the fun unfold.
Bio: Hugh Acheson is a chef and food writer who lives in Athens, GA. He is the co-owner / partner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurants Empire State South, and Achie's, as well as coffee shop Spiller Park Coffee. His cookbook, A New Turn in the South won the award for Best Cookbook in the field of "American Cooking" by the James Beard Foundation in 2012. His second cookbook is Pick a Pickle, and his third, The Broad Fork, was released in the spring of 2015. His fourth cookbook, The Chef & The Slow Cooker, was released in the fall of 2017. Food & Wine Magazine named him Best New Chef way back in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo's Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11, 12, and 13.
Bio: Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, with his authentic Mexican cuisine, or from his highly rated Public Television Series, Mexico-One Plate at a Time. He has received a great number of James Beard Award nominations in many categories, and has won eight awards, including: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who's Who of American Food and Drink, Best Podcast, plus two for his cookbooks and restaurants. Rick's side-by-side award-winning restaurants in Chicago include: Cerveceria Cruz Blanca, Frontera Grill, Leña Brava, Topolobampo and Xoco.
Bio: Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Perhaps most recognizable as a recurring judge on Bravo's Top Chef and the winner of Top Chef All-Stars, Blais grew up on Long Island working as a "poissonier" at McDonald's. It was here where he first dabbled in deconstruction in cuisine, serving filet-o-fish sandwiches sans top bun. Blais went on to graduate from the Culinary Institute of America and train at The French Laundry, Daniel, Chez Panisse, and el Bulli.
Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique. In San Diego, where he currently resides, Blais is a partner at the popular Juniper & Ivy and Crack Shack restaurants, which will be expanding to 4 locations in the coming months.
Blais is a James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, and his second cookbook, So Good, was released in May 2017. In addition, Blais recently launched a podcast entitled Starving for Attention which provides an entertaining, behind-the-scenes look into the food industry, and has featured guests including Wylie Dufrense, Michael Voltaggio, Andrew Zimmern, Gail Simmons, Lou Diamond Phillips, and more.
He resides in San Diego with his wife Jazmin and their two daughters Riley and Embry. When not behind the stove, Blais may be found training for his next marathon, recording an upcoming podcast, or cheering on his favorite English Premiere League soccer team.
Bio: With her trademark spiky blond hair and pumped-up personality, Anne Burrell has been sharing her passion for food and cooking with America and isn't slowing down.
Not only has Anne worked at some of the top restaurants in New York and studied the culinary traditions of Italy, she is the host of Food Network's Worst Cooks in America: Celebrity Edition, where she mentors a team of celebrities who are in serious need of some cooking pointers. Anne currently hosts Food Network's hit show, Worst Cooks in America, the ninth season premieres on Food Network in January 2017. Burrell has battled alongside Mario Batali as his sous chef on Iron Chef America and is a New York Times best-selling author with her cookbook Cook Like a Rock Star. Her second cookbook, Own Your Kitchen: Recipes to Inspire & Empower was released in October 2013.
Bio: Ashley Christensen is the chef/owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes and Bridge Club, all located in downtown Raleigh, North Carolina. Ashley’s cooking--hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients—has garnered local and national acclaim. Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance and Share Our Strength. In 2014, Ashley was awarded the James Beard Award for “Best Chef: Southeast.” Additionally, she is a two-time semi-finalist in the “Outstanding Chef”category and was named Chef of the Year by Eater.com in 2017. She is the author of the cookbook, Poole’s: Recipes and Stories from a Modern Diner, which was published by Ten Speed Press in fall 2016 and named one of the top cookbooks of the fall by the New York Times.
Bio: Tyson Cole co-founded Uchi in 2003 as the restaurant’s Executive Chef. Before Uchi, he was a passionate student of the Japanese sushi tradition, training for more than 10 years in a variety of roles from dishwasher to head sushi chef in Tokyo, New York, and Austin, under two different sushi masters. Formative years were spent at Musashino, one of Austin’s top sushi restaurants, where he completed an intensive traditional apprenticeship under owner Takehiko Fuse. He later trained at Bond Street, one of the busiest sushi restaurants in New York City. After Uchi opened in 2003, Tyson was recognized as one of Food & Wine Magazine’s Best New Chefs of 2005. In 2010, he opened Uchiko and in 2011, he celebrated the release of the Uchi Cookbook. Later that year, Tyson also received a James Beard Foundation Award for Best Chef: Southwest.
Bio: Rocco DiSpirito is a healthy lifestyle crusader, James Beard award-winning chef, and highly acclaimed author of thirteen books, including five New York Times bestsellers. His new cookbook, Rocco's Healthy + Delicious, debuted October 17, 2017, and features more than 200 mostly plant-based recipes for everyday life. He is recognized for his inspiring weight loss journey and has dedicated his life to proving that healthy and delicious are not mutually exclusive.
Driven to help people eat nutritious real food, he founded The Pound a Day Diet meal delivery service where he cooks for and coaches clients to achieve their best health. DiSpirito prepares fresh, delicious meals made right in his New York City kitchen and delivers to clients all over the country. Using only the best, local, natural and organic ingredients, he creates one-of-a-kind menus and personalized programs designed to help customers reach their weight loss and total health goals.
In 2016, DiSpirito made healthy choices more accessible than ever when he launched a plant-based, all-natural product line, Rocco's Healthy + Delicious. What began with Rocco's Organic Protein Powder Plus has since grown into a collection of better-for-you snacks and meals including chocolate bars, trail mix, Rocco's hazelnut spread, organic high-protein shakes, shake powder and more.
In September 2017, he was hailed the champion of the hit series Guy's Grocery Games: Superstars on Food Network where he won $40,000 for charity, playing on behalf of HealthCorps. As a national TV personality, DiSpirito currently stars and executive produces Now Eat This! with Rocco DiSpirito, airing on Z Living. He guided life-changing transformations as the Healthy Food Coach on ABC's Extreme Weight Loss, hosted the cooking competition show Restaurant Divided on Food Network and starred in Rocco's Dinner Party on Bravo. In 2012, he founded his production house, Savory Place Media. Its first project, Now Eat This! Italy, for AOL Originals became an instant Top 10 series garnering millions of views.
DiSpirito sits at the head of the table as a pioneer of the healthy and delicious movement. When he embraced healthy cooking over a decade ago, he also committed to empowering young people to make better food choices. To that end, he serves as an Ambassador for HealthCorps where he regularly visits schools across the country, performs cooking demonstrations and encourages thousands of youth to build healthier habits. In 2017, Dr. Mehmet Oz, HealthCorps Chairman, presented DiSpirito with the organization's highest honor, the Golden Heart Award.
Advocating on behalf of food security and obesity issues has been one of the most rewarding experiences of DiSpirito's life. As an Entertainment Council member for Feeding America, DiSpirito frequently serves guests at food banks throughout New York City. He actively volunteers with Wellness in the Schools (WITS) and gave the commencement address at the John V. Lindsay Wildcat Academy. He is hailed as an inspiring health expert and is often called upon to speak at events, such as the Partnership for a Healthier America summit in Washington, D.C.
DiSpirito's love of food began at a young age, learning from Mama who could make magnificent dishes using only a handful of real foods. His passion for cooking led him to study at the Culinary Institute of America and Boston University. By the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine magazine's “Best New Chef,” People magazine's “Sexiest Chef” and was the first chef to appear on Gourmet magazine's cover as “America's Most Exciting Young Chef.” His 3-Star restaurant Union Pacific was a New York City culinary landmark for many years.
He lives in New York City and enjoys bicycling and participating in triathlons.
Bio: Renee Erickson is a James Beard awarding winning chef, author, and co-owner of multiple properties in Seattle, Washington: The Walrus and the Carpenter, The Whale Win, Barnacle, Bar Melusine, Bateau, Rana e Rospo, and several General Porpoise Doughnuts and Coffee locations. As a Seattle native (well, Woodinville to be exact), Renee's restaurants highlight the bounty of the Pacific Northwest with a European sensibility. Bon Appetit Magazine has compared her to M.F.K. Fisher, Elizabeth David, and Julia Child.
Dedicated to creating an environment that not only nourishes the body, but feeds the soul, her restaurant design work with business partners, Chad Dale and Jeremy Price, have received national press and attention.
Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to her staff and guests in the Pacific Northwest and beyond. In 2014 she published her first cookbook A Boat, a Whale and a Walrus to critical acclaim, finding itself on top reading lists while winning a 2015 PNBA book award—the first for a cookbook.
Renee graduated from the University of Washington with a BFA and currently serves on the board at UW's School of Art + Art History + Design. She lives in Seattle’s Ballard neighborhood with her husband Dan, dog Arlo, and cat Brooklyn.
Bio: Chef Jose Enrique, born in Santurce, Puerto Rico, graduated in 1998 from the Culinary Institute of America in New York. Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.
One year after opening, CondeNast Traveler magazine included Jose Enrique in it's list of 105 best new restaurants. Soon after, the Travel + Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn't strayed since.
Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", marking the first time in history a Puerto Rican chef has participated in this award.
In 2013 Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten "Best New Chefs" across the U.S. It was the first time in history where a Puerto Rican had received this honor.
In 2015, 2016 and 2017 Jose Enrique went through the James Beard Foundation semifinals and made it to the finals also making this the first time ever that a Puerto Rican gets this recognition.
Bio: Joe Flamm is Executive Chef of Chicago’s Michelin-starred Spiaggia and Café Spiaggia. Working alongside Chef/Partner Tony Mantuano, Chef Joe showcases his Midwestern and Italian heritages through Spiaggia’s tasting, bar and a la carte menus. The menus rotate seasonally and regionally and are inspired by Chef Tony and Joe’s travels throughout Italy.
Growing up in a large Italian family on Chicago’s south side, Chef Joe fell in love with cooking at an early age while spending time in the kitchen with his Grandma Mary making homemade pasta, ravioli and pizza. It was this passion that led him to the Le Cordon Bleu of Culinary Arts, where he received his associate degree.
Prior to joining the Spiaggia team, Chef Joe worked alongside some of Chicago’s most prestigious chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ and Urbanbelly. Chef Joe has also staged in some of Italy’s best kitchens including Glass Hostaria in Rome and Del Pescatore in Mantova, and cooked for presidents, celebrities the James Beard Foundation and more.
In his spare time, Chef Joe enjoys spending time with his wife and trying new restaurants. He is involved with Pilot Light, a Chicago charity which helps children make healthier choices by connecting the lessons they learn in the classrooms to the foods they eat on their lunch trays and beyond.
Bio: Tyler has built an impressive multi-million business with two restaurants, multiple award-winning olive oil and wine labels, cutlery and cookware, a gourmet food line, and a cooking app, Yumavore, available through Apple iTunes—that's all in the past ten years. In 2008 Tyler opened Tyler Florence Fresh restaurant, located at San Francisco International airport and in 2010, he opened Wayfare Tavern, in San Francisco's Financial District. In 2011, Tyler was awarded “Restaurateur of the Year” by Wine Enthusiast Magazine and his restaurants have been consistently awarded three star reviews from San Francisco Chronicle restaurant critic, Michael Bauer. In 2014 and again in 2015, Tyler was honored to be named a James Beard Foundation semi-finalist in their Best Chef (West Coast) category. He also has his own line of award-winning wines sourced from world-class California vineyards. Tyler Florence Wines have received over 29 awards and ratings, including a 92-point rating for his first TF Zin. His newest label Blending Sessions, launched in early 2016.
Bio: Aaron Franklin is the host of BBQ with Franklin and owner and chief firestarter at Austin’s Franklin Barbecue, widely regarded as one of the most influential pitmasters in the U.S. He received the James Beard Foundation Award for Best Chef: Southwest in 2015. Franklin’s interest in BBQ started with the backyard cookouts that he and wife, Stacy, would throw. When they opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is, including Texas Monthly’s coveted Best Barbecue Joint in Texas award and Bon Appétit’s Best Barbecue Joint in America. Six days a week, crowds stand in line for hours for a taste of his mouth-watering brisket.
Bio: Alex Guarnaschelli trained at La Varenne Culinary School in Burgundy, France, before moving to Paris and working at Guy Savoy for four years before eventually returning to New York to cook at Daniel. Since 2003, she has been the executive chef of Butter Restaurant. Alex appears on numerous Food Network shows, including as a judge on Chopped and Beat Bobby Flay and an Iron Chef on Iron Chef America. She lives in New York City with her daughter.
Bio: Gabrielle Hamilton is the chef/owner of Prune, which she opened in New York City's East Village in October 1999. Prune has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation's award for Writing and Literature in 2012. She won her third James Beard award in 2015 for her piece “Into the Vines” published in Afar. Most recently, she wrote the cookbook, Prune, featuring 250 recipes from her East Village restaurant. She is a monthly columnist for the New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2017.
Bio: Stephanie Izard, James Beard "Best Chef: Great Lakes" recipient 2013, and 2011 Food & Wine "Best New Chef," is the Executive Chef/Partner of three of Chicago's most-celebrated restaurants: Girl & the Goat, Little Goat Dinner, and Duck Duck Goat. Most recently, Stephanie took home the title of Iron Chef after competing on Food Network's competition show "Iron Chef Gauntlet."
Traci Des Jardins
Bio: A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 22 years and has opened many great San Francisco restaurants including Jardinière, Mijita, Public House, The Commissary and Arguello. Traci is the culinary advisor to Impossible Foods which launched the Impossible Burger in the summer of 2016. The Impossible Burger is a revolutionary plant based meat.
A dedicated philanthropist, Traci sat on the board of the local non-profit La Cocina for many years, and has been a longtime supporter of the farm to table movement and sustainability. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.
Bio: Ludo Lefebvre is one of LA's most influential chefs and a global culinary authority. After training under renowned French chefs, Ludo moved to LA to pioneer the the pop-up restaurant phenomenon with LudoBites in 2010 before opening the critically-acclaimed Hollywood dining destination Trois Mec. In 2014, Ludo opened Petit Trois, his 「bar a la carte」 concept, with a second location to debut in Spring 2018 in Sherman Oaks, CA. Ludo also operates the brunch-only restaurant Trois Familia in Silver Lake, as well as his fried chicken-centric LudoBird. In addition to being nominated for two James Beard Awards in 2017 and for his work on PBS' Emmy-winning show, Mind of a Chef, Ludo is also the author of two cookbooks.
Bio: Texas chef Tim Love is known as much for his vibrant personality as his signature urban western cuisine at critically and popularly acclaimed venues including Lonesome Dove Western Bistro in Austin, Fort Worth and Knoxville, Queenie's Steakhouse, Woodshed Smokehouse, Love Shack, and the storied White Elephant Saloon. Love is a founding partner of the Austin Food & Wine Festival and Music City Food & Wine Festival in Nashville, as well as the official chef of Austin City Limits. He recently debuted Back Dough, a late-night pop-up serving sweet and savory doughnuts out of his restaurants' back kitchen doors on the weekends, with outposts at Queenie's Steakhouse and Lonesome Dove Knoxville and Austin. Love will also be expanding his portfolio to Houston this Spring, with three concepts in the works to open at Levy Park, including a second location of his acclaimed Woodshed Smokehouse. He lives between Austin and Fort Worth with his wife and three children.
Bio: Jacques Pépin is an internationally renowned chef, author of 30 cookbooks, and host of 13 PBS-TV series. He is the recipient of countless awards, including the American Public Television's Lifetime Achievement Award and La Légion d'Honneur, France's highest civilian honor. An American Masters film chronicling his life, Jacques Pépin: The Art of Craft, debuted on PBS in May, 2017. His most recent book, A Grandfather's Lessons: In the Kitchen with Shorey, features him cooking with his granddaughter.
Bio: As the Executive Chef of Union Square Cafe and Daily Provisions, Carmen Quagliata explores and develops his passion for his native Italian cuisine in one of the country's most beloved restaurants. Carmen first joined the Union Square Cafe team as the Chef de Cuisine before being promoted to Executive Chef in September 2007. He remained at the helm as the restaurant transitioned from its home on 16th Street to its new location on 19th Street in 2016. Soon after relocating, Carmen and his team earned three stars from the New York Times.
Bio: Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from the New York Times and has won multiple James Beard Foundation Awards including Best Chef: New York City. He was tasked with planning and executing the Obama Administration's first State Dinner. Samuelsson was also crowned champion of television shows Top Chef Master and Chopped All Stars, and served as a mentor on ABC's The Taste. A committed philanthropist, Samuelsson co-produces the annual food and culture festival Harlem EatUp!, which supports Harlem Park to Park and Citymeals-on-Wheels. Samuelsson is co-chair of the board of directors for Careers through Culinary Arts Program (C-CAP). In May 2016, he was inducted into the James Beard Foundation Who's Who of Food and Beverage in America. He is the author of multiple books including the New York Times bestselling memoir Yes, Chef, the young adult version—Make It Messy, Marcus Off Duty cookbook, and his newest book—The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. In addition, he is one of the founders of the website Food Republic. In June 2017, he opened Red Rooster Shoreditch in East London and most recently has opened Marcus B&P in Newark, New Jersey in November 2017. He is currently filming his new series with VOX/Eater and PBS entitles No Passport Required, which is scheduled to air summer 2018.
Bio: Michael Solomonov is the executive chef and co-owner of Philadelphia’s pioneering Israeli restaurant, Zahav. He is the 2011 James Beard Award winner for “Best Chef, Mid-Atlantic”, a 2016 James Beard Award winner for “Best International Cookbook” and “Book of the Year” for his and business partner/co-author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award's “Outstanding Chef.” In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC's Dizengoff, and the philanthropic Rooster Soup Company, which donates 100 percent of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.
Bio: Curtis Stone is a chef, restaurateur, author, media personality, and businessman. He began his cooking career in his homeland of Australia and honed his skills at Michelin-starred restaurants in London under the renowned Marco Pierre White. His first solo restaurant, Maude, opened in 2014 to rave reviews. Curtis opened his second restaurant, Gwen Butcher Shop & Restaurant in 2016. He has appeared on a number of top-rated programs including Take Home Chef, Top Chef Masters, Moveable Feast with Fine Cooking, and All-Star Academy. Curtis is currently Head Judge on Top Chef Junior. He is a New York Times bestselling author with six cookbooks.
Bio: Chef Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Boston, Massachusetts. An Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its fifteenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming's Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the President of the National Advisory Board.
Bio: Jonathan Waxman is a native Californian whose family taught him an appreciation for food arts from an early age. He received the Grand Diplôme from La Varenne School in Paris and mentored with Alice Waters at Berkeley's legendary Chez Panisse before graduating to Executive Chef of Michael's in Santa Monica. In 1984 Jonathan made his mark in New York with the iconic Jams, which he followed up with a string of successes in New York, London and Napa Valley. Today, Jonathan is chef and owner of Barbuto in Manhattan's West Village and Jams in 1 Hotel Central Park. In 2014, he opened his Nashville restaurant, Adele's, and is a founding partner of Nashville's Music City Food + Wine Festival. Jonathan Waxman is the 2016 James Beard Award winner for "Best Chef, New York City". He was a judge on Bravo's Recipe for Deception and has appeared on two seasons of Top Chef Masters. He is the author of cookbooks, A Great American Cook and Italian, My Way. Jonathan currently lives in Manhattan with his wife and three children.
Bio: Throughout a career spanning 30 years, Geoffrey Zakarian has made his mark as a chef restaurateur known for his sophisticated taste and signature style. As owner of The Lambs Club and The National in the heart of midtown Manhattan, as well as The National in Greenwich, Connecticut, Zakarian combines his classical culinary training and his eye for design in these unique restaurants. He also oversees the food and beverage program at The Water Club at Borgata in Atlantic City. In June of 2016, Zakarian made his West Coast debut, opening Georgie and The Garden Bar at Montage Beverly Hills. In February 2017, Zakarian launched two new restaurants, Point Royal and Counter Point, within The Diplomat Beach Resort in Hollywood, FL.
Outside of his work as a chef, Zakarian is an accomplished award winning author and Emmy nominated television personality. In 2006, Clarkson Potter published his debut book, Geoffrey Zakarian’s Town/Country, while his second cookbook, My Perfect Pantry, hit shelves in October 2014. In addition to his status as a longtime favorite judge on Food Network’s Chopped and as an Iron Chef, Zakarian is a co-host on Food Network’s daytime series, The Kitchen, which premiered in January 2014, as well as the host Food Network’s primetime hit, Cooks Vs. Cons. Zakarian also serves as Chairman of the City Harvest Food Council, an organization committed to fighting hunger in New York City. Most recently, Zakarian launched a line of kitchen products called Pro For Home, including a system of food storage containers and a sous vide circulator.
Bio: A three-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel (including Bizarre Foods with Andrew Zimmern, Andrew Zimmern's Bizarre World, Bizarre Foods America and Bizarre Foods: Delicious Destinations) and Andrew Zimmern's Driven by Food, he has explored cultures in more than 150 countries, promoting impactful ways to think about, create and live with food.