
MASTERS OF CRAFT
Episode 1:
GEOFFREY ZAKARIAN
US Iron Chef & Michelin-starred restaureteur
Presented by CARISSIMI
AN INTERVIEW SERIES BY CARISSIMI
In Masters of Craft, we sit down for conversations with inspiring individuals who’ve reached the top of their field. With a shared passion for perfecting our craft, we explore the inspiring stories behind their success - and the unwavering commitment required to achieve excellence at the highest level.
Today, we have the privilege of sitting down with one of our cherished customers, the renowned Iron Chef Geoffrey Zakarian. He’s a celebrated Iron Chef, Michelin-starred restaurateur, author, and familiar face on Food Network’s Chopped and The Kitchen. With a reputation for always being impeccably well-dressed, Zakarian has welcomed some of fashion’s most iconic names as regulars in his restaurants, from Anna Wintour and Calvin Klein to Ralph Lauren and Karl Lagerfeld.
Our conversation meanders through his early days, from a modest upbringing where everything was made from scratch, to a transformative year in France, setting the stage for his acclaimed career as a chef and restaurateur. Zakarian’s journey is rich with captivating stories — from winning $10,000 at a Monte Carlo casino to unknowingly being mistaken for a Michelin inspector by the finest chefs in France.
“You have to find the best of the best and not do too much to it”
At the heart of Zakarian’s craft is a belief in simplicity and restraint. “You have to find the best of the best and not do too much to it,” he says. It’s a philosophy that extends beyond the kitchen — whether selecting ingredients for a dish or pieces for his wardrobe, his approach remains the same: choose fewer, better things and allow their quality to take centre stage. Today, we delve into his captivating journey and uncover what it has taken to become a master of his craft.
MASTERS OF CRAFT
Episode 1: Iron Chef Geoffrey Zakarian
Homemade Roots: The Humble Beginnings of a Culinary Master
Long before he became a Michelin-starred chef and a familiar face on television, Zakarian grew up in a modest household. His family didn’t have much, but what they had was a deep appreciation for doing things well—especially when it came to food. The kitchen was a place of tradition, where everything was made from scratch and even the simplest dishes were prepared with care.
"We were poor, but we were rich in things I didn’t realize at the time," Zakarian reflects. "My mother made everything from scratch—yogurt, canned food, you name it. She worked with not-so-good products and made something wonderful. There was always a lot of love and care in it."
"You can’t hide behind simple. When you eat food made with love, you know it."
Dining out was an uncommon experience, almost an insult in his household. "I don’t remember the first time I went out to dinner—it wasn’t until I was well into my early teens," he recalls. "It was expensive, and honestly, you couldn’t get the food that we had at home.”
These early experiences with authentic homemade food set the foundation for his culinary philosophy. From a young age, he learned that great food didn’t need to be complicated—it needed to be honest. "You can’t hide behind simple," he says. "When you eat food made with love, you know it. You feel it."
A Taste of France: The Journey That Changed It All
As a young man, Zakarian embarked on a trip to France that would change his life. He quickly fell in love with the culture—not just how the French approached food with such care and intention, but also their way of life and how they dressed. “I resonated with how they cared about food—the flavour, the taste, the simplicity,” he recalls. “Their devotion to eating, to sitting down and cherishing a meal—it was like a light went off in my head. It felt like home.”
"I was literally shaking — I felt like I was doing something illegal"
With a year-long train ticket in hand, he set out to explore France at his own pace. One evening, he decided to visit the casino in Monte Carlo. “I had never been to a casino, but I had read about it. I had one suit, and I liked James Bond,” he says with a smile. He didn’t know how to play, but he quickly learned roulette, and within just half an hour, he had won $10,000. “I was literally shaking — I felt like I was doing something illegal. I went back to my hostel and must have counted the money fifty times because I just couldn’t believe it!” he recalls.
From Monte Carlo to Michelin: A Three-Star Tour de France
With $10,000 in his pocket and a newfound sense of possibility, Zakarian decided to invest his winnings in a culinary adventure. “I had been researching all these incredible restaurants that I couldn’t afford to go to. And that’s when I decided I’m going to visit all three-star Michelin restaurants in France,” he recalls.
Over the next year, he stayed at humble one-star hostels while dining at the country’s finest three-star Michelin restaurants – visiting 18 of France’s 21 three-star establishments along the way. Every Friday, he would make a reservation, showing up in his one suit. “I didn’t speak French, but I’d sit there quietly, taking notes in my notebook,” he says. He approached each visit like a student, absorbing every detail. “That's where I learned everything,” he says. “I was this young guy, completely out of my league, but I soaked it all in.”
"That's where I learned everything. I was this young guy, completely out of my league, but I soaked it all in."
What struck him most was how warmly he was received. Despite being an unknown young man from America, he was treated with exceptional care and attention. “I remember thinking, why are they being so nice to me?” he recalls. “I’d get the best seat, the chef would come out to greet me—it was incredible.”
It wasn't until years later, at a black-tie event for the Michelin Guide's introduction in America, that the truth dawned on him. “They must have thought I was a Michelin Inspector,” he laughs. “I was this quiet guy, eating alone, taking notes in my notebook. Now it all made sense!"
A Star in the Making: Zakarian’s Rise Through Manhattan’s Kitchens
After a year in France filled with unforgettable culinary experiences, Zakarian knew exactly what he wanted to do. "I came home and told my parents that I wanted to be a chef, and they were completely furious with me," he recalls with a laugh. Undeterred, he enrolled at the Culinary Institute of America —the ‘Harvard of culinary schools’—where he immersed himself in the world of professional cooking.
"I showed up at the kitchen door and said, ‘I’ll work for free. I just want to learn.'"
Fresh out of school, Zakarian set his sights on Le Cirque, one of New York’s most iconic restaurants at the time. “I showed up at the kitchen door and said, ‘I’ll work for free. I just want to learn,"' he recalls. He started the very next day, and over the course of four years, worked his way up to Chef de Cuisine, before embarking on his own culinary ventures.
Zakarian’s hard work paid off as he moved from the sidelines to centre stage with the launch of his first Manhattan restaurant, Town. Critical acclaim followed, including a Three Star review from The New York Times. His second venture, Country, solidified his place among America’s top chefs, earning another Three Star review and, ultimately, a coveted Michelin star.
A-list Appetites: Stories from the Dining Room
By this time, Zakarian’s restaurants had already become a go-to destination for some of Manhattan’s most iconic names. In a recent appearance on All On The Table with Katie Lee Biegel, he shared a few of the captivating stories from his dining room – welcoming fashion legends like Anna Wintour, Calvin Klein, Ralph Lauren and Karl Lagerfeld.
It was not only the food, but also the exceptional service that drew them in. He passionately describes how his team always went the extra mile, often serving off-menu items to meet the unique requests of their guests. “Calvin Klein came in all the time. Like, he was a regular,” he recalls, as he shares the witty story of how an order of French fries — an item not on the menu — was solved through quick thinking, a neighbouring fast-food chain, and Zakarian’s finishing touch, eventually turning the dish into Calvin Klein’s go-to order.
Welcoming fashion legends like Anna Wintour, Calvin Klein, Ralph Lauren and Karl Lagerfeld, Zakarian’s restaurants had already become a Manhattan go-to destination.
Another regular at Zakarian’s establishments was the legendary Anna Wintour. “She ate the same thing every day — a very rare hamburger,” he says. “We ground it fresh for her every day, it wasn’t on the menu.”
These stories serve as a reminder of Zakarian’s dedication to perfection—not only in his food but also in his service. “I like the front of the house as much as the back, because it’s about how you treat the people in the front,” he says. “If you have a restaurant with great food but nasty service, you'll never go back. But if the food is good, and the service makes you feel like you’re home, you’ll return a thousand times.”
A Taste for Television: From Chopped to Iron Chef Champion
The next chapter in Zakarian’s career brought him to television, where he became a familiar face as a judge on Food Network’s hit show Chopped. In 2011, he reached new heights by winning The Next Iron Chef: Super Chefs, earning the prestigious title of Iron Chef against fierce competitors like Marcus Samuelsson and Alex Guarnaschelli. Today, Zakarian co hosts the Emmy-nominated series The Kitchen and is a regular on shows like The Today Show and Good Morning America.
Today, television has given Zakarian a platform to channel his passion for teaching. “It is really the best thing I do because I have gained so much knowledge from these experiences I’ve had just working,” he says. For him, teaching is not just about sharing recipes but about passing on a lifetime of experience. “I love what I do, and this world has been good to me,” he says. “I just want to give it out—because it was given to me.”
Timeless Taste: Impeccable Style, On and Off the Plate
Over the years, Zakarian has become known not only for his culinary mastery, but also for his impeccable style. With a wardrobe as refined as his culinary creations, his style reflects the same philosophy he brings to his food: simplicity, quality and timeless appeal. “I hate fashion. I like style,” he says. “I want something that lasts.”
“I hate fashion. I like style. I want something that lasts."
His early inspiration came from his father, who wore a suit and tie every day, even to breakfast. “When I was 12, I wanted to be 50,” he laughs. This early influence led to a lifelong appreciation for well-made pieces that stand the test of time. “I still have pieces from 15 years ago that I wear to this day—and people ask me, where did you get that?” he laughs.
The connection between his approach to fashion and food is unmistakable. Whether selecting ingredients for a dish or pieces for his wardrobe, his philosophy is all about craftsmanship and restraint—choosing fewer, better things and allowing their quality to take centre stage.
Crafted with Care: The Shared Philosophy of Carissimi and Zakarian
At Carissimi, we are proud to count Geoffrey Zakarian among our cherished customers. His collection includes our Signature Crewneck in three colours and the Signature Half-Zip in navy—pieces that reflect Zakarian’s way of life. “I like Carissimi because it’s quiet, it’s confident,” he says. “I want simple things that are expressive and don’t need to scream.”
"I like Carissimi because it’s quiet, it’s confident."
It’s a reflection of his own personal style: thoughtful, intentional, and never needing to shout to make an impact. It’s the same approach he brings to his culinary creations—where the finest ingredients, like the finest materials, are handled with care.
While we may operate in different fields, our approach is the same: a belief in simplicity, and a respect for the finest raw materials. “It’s very well-made knitwear. A simple product—but like a perfectly ripe, sunlit tomato, that was grown in the earth of Sicily. And that’s what I like!”

A Master of Craft: Geoffrey Zakarian’s Lifelong Pursuit of Excellence
As our conversation draws to a close, it’s clear that Geoffrey Zakarian is not just a chef but a true master of his craft. In a world where the culinary industry is marked by fierce competition and relentless standards, Zakarian stands out as someone who has not only reached the top but has remained there over decades through dedication and hard work. "Ever since Le Cirque, I’ve been working like a dog," he says. "But that's how I learned my craft."
He embodies what it means to commit oneself fully to a craft, honing his skills over decades of hard work. Reflecting on his journey, Zakarian shares a perspective that feels both humble and profound: “It all came 360 through my experiences, you know? I didn’t want to be a chef. As they say, I didn’t find it — it found me. It was so natural, and I just found I loved it. That’s why I keep going.”
Explore Zakarian's Collection
At Carissimi, we are proud to count Geoffrey Zakarian among our cherished customers. His collection of pieces from Carissimi includes our Signature Crewneck in three colours (beige, navy and grey) and the Signature Half-Zip in navy.
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Crewneck Beige - The Signature Collection
Regular price 5 000 SEKRegular priceUnit price per -
Crewneck Grey - The Signature Collection
Regular price 5 000 SEKRegular priceUnit price per -
Crewneck Navy - The Signature Collection
Regular price 5 000 SEKRegular priceUnit price per -
Half-Zip Navy - The Signature Collection
Regular price 6 000 SEKRegular priceUnit price per