NEW YORK (Total Food Service) — Geoffrey Zakarian could never be accused of having idle hands or resting on his laurels.
He trained at the Culinary Institute of America (CIA) in New York before working under Daniel Boulud at Le Cirque in the 1980s. Fast forward 30 years and Zakarian is a published author, owner of six restaurants and a hospitality company in addition to his TV appearances as a judge on “Chopped” and “Iron Chef America.”
The Massachusetts native’s latest endeavor is the Broadway Jazz Fest, a brunch series where attendees can enjoy a great meal at the Lambs Club in Manhattan while watching some of Broadway’s brightest stars perform show tunes and jazz standards. The series consists of six Sunday performances that kicked off with Tony Yazbeck from the Broadway show “Neverland.”
Where did this idea come from? What was the inspiration behind it?
Since opening The Lambs Club has been a supporter of the Broadway community in part because of our location but also because of the history of the building. We have worked with many shows throughout the years and because of our existing live music programming we felt that combing the two was a perfect fit.
Why is a series like this important to you?
