Terry Zarikian

How did you get involved with City Harvest?
It was a combination. I first became aware of City Harvest's great work when I chaired "Taste of the Nation" over 20 years ago. In addition, Food & Wine editor, Dana Cowin, encouraged me to become more involved four years ago, when I began spending more time in New York with my full-time job at China Grill Management. Now that I am moving to NYC to open Bar Basque, a restaurant concept I have been dreaming of having in New York for almost a decade, I look forward to being more hands-on with City Harvest.

Why is hunger an important issue for you?
It all began in 1987. After having been in Greece for almost a year, I returned to the US and noticed a significant increase in the hungry and homeless on the streets of the city. I felt I could not just sit and do nothing. In America, we have an overabundance of food. We just need to work a little harder so that this good food is distributed to the right hands.

What is your favorite part about working in the restaurant industry in New York City?
Meeting and interacting with people. Also sharing great dining experiences and fun anecdotes. New York City is America's epicenter of culinary culture.

What does a typical workday consist of for you?
That is really hard to describe. I wake up early, about 6am, and read emails from Europe as well as respond to the emails I had set aside from the night before that required more attention. Once 10am rolls around, all hell breaks loose until the end of the day. By the end of the day, I usually feel exhausted, but fulfilled with what I have accomplished, even though I have probably added many more items to my full plate.

What new trends in the restaurant industry are you excited about?
I’m most excited by people's increased awareness of how important it is to eat the right kinds of foods. People are now taking the time to look for freshness in vegetable, fruits, hormone-free meats, dairy and eggs. Plus people are eating more fresh fish and tending to eat lighter and healthier meals. All of this has affected the restaurant industry – it is nice to see that restaurants are paying attention and reacting to this growing trend.

Do you cook? If yes, what is your favorite type of food to make?
Yes, of course I cook!!! My favorite dishes to prepare are good hormone-free roasted chicken (in many different ways and styles), perfectly roasted rack of lamb, Mediterranean BBQ pork ribs and the best and lightest baklava you have ever had.

What can you not live without in your kitchen?
Definitely spatulas, sauté pans, olive oil and Maldon salt.

What is in your refrigerator?
Hormone-free eggs; cheeses I probably shouldn’t eat but love; baby arugula; fresh-squeezed grapefruit juice or a combo of grapefruit, grape and green apple; white wine and champagne.  If I am in town for an extended period of time, I also have broccolini and asparagus.

What is your favorite type of food to eat?
I prefer simple Basque and Greek foods. I also love well-prepared traditional French Cuisine.

What is your favorite junk food?
Cheese doodles. Also, Popeye's fried chicken; though my favorite fried chicken is from Joe's Stone Crab in Miami Beach, (hardly considered “junk food").

What was the last best meal that you had?
By far, my dinner at the El Celler de Can Roca in Girona, Spain, this past June ( 2010).

• At the Chef's Table
• The Food Council