Geoffrey Zakarian

Why did you get involved with City Harvest?
I wanted to help end hunger in New York City. City Harvest is the right organization to get the job done.

Why is hunger an important issue for you?
It is a shame, with all of our wealth, how much we waste while so many people are in need.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
It has shown me how much is yet to be done, yet I am encouraged by the work and progress being made each day.

What is your favorite hidden gem of a restaurant in New York?
Peasant, in NoLita. The food is always clean and delicious.

What is your favorite type of food to eat?
Mediterranean

What can you not live without in your kitchen?
Classical music

What is in your refrigerator?
Organic condiments, Truvia sodas, Jambon Royal, ricotta salata, fresh fruit, mache, leftover roast chicken, homemade baby food for my two small girls, ceregnola olives, broccoli and carrots from Whole Foods.

What inspired you to become a chef?
Watching my aunts cook three meals a day, an all day event!

How has your participation with a television show affected your job as a chef?
It has made it even more enjoyable to meet so many enthusiastic amateur and hopeful chefs and cooks.

What is your favorite junk food?
The fries at Balthazar

What plans do you have for 2010? Anything new coming up?
I am opening the Lambs Club Restaurant at the Chatwal Hotel on 44th Street, the Dream Hotel in Miami at the end of the year, as well as a brasserie on 49th and Lexington inside the Benjamin Hotel.

Do you have any suggestions for people on a limited budget that would still like to enjoy a nice meal out?
Try Gramercy Tavern, or Nougatine in the Trump Hotel at lunch.

What was the last best meal you had?
My mother-in-law’s homemade chicken soup at Christmas

Do you cook at home? What do you make?
I cook everyday for both of my children. I make stews, all sorts of pastas, and a lot of roasted vegetables as well.

What would your last meal be?
Rib Steak, foie gras and bordeaux at L'ami Louis in Paris.

• At the Chef's Table
• The Food Council