Margaret Anne Williams, also known as Margaret Zakarian, is from the United States. She works for 3Sixty Hospitality as the marketing director. In addition, she is the spouse of the author, restaurant, chef, and TV personality Geoffrey Zakarian. The executive chef of various restaurants in New York City, Atlantic City, and Miami is also Margaret’s husband. Following her marriage to Geoffrey Zakarian, Margaret gained notoriety.
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On June 12, 1979, Margaret Anne Williams was born. She has now successfully lived for 41 years since her birth. She was born under the zodiac sign of Gemini in Tampa, Florida, in the USA. Francis M. Williams (the father) and Marie Williams are the parents of Margaret (mother).
The 1923-founded Kimmins Contracting, whose chairman and chief executive is Margaret’s father. Margaret created a corporate empire by following in her father’s footsteps. She is also a member of the Caucasian racial group and an American national.
Regarding her schooling, she majored in business and marketing at New York University. In addition, she hasn’t divulged much about her upbringing.
Williams is an entrepreneur and a businesswoman. From an early age, she showed great intelligence and creativity. She learned about business from her father growing up in a household of entrepreneurs. The 1923-founded Kimmins Contracting Corporation, whose father is the CEO, is run by him.
The business is a construction firm that seeks to develop cutting-edge projects. Because of her father’s influence, she went on to become a successful businesswoman around the world. Margaret was also hired at the age of 26 as the marketing executive for 3Sixty Hospitality. The business concentrates on providing catering services to its clients. Williams currently holds the position of President of Zakarian Hospitality.
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As a result of her career, Margaret currently possesses a significant net worth. Her current net worth is still being examined, though. Her estimated net worth for 2019 was $6 million, while for 2020 it was $8 million. Additionally, she has a residence in New York. Additionally, they jointly opened Town, a restaurant that they alone own.
In 2005, Margaret and Geoffrey Zakarian got married. Williams is 20 years younger than Zakarian, which is a surprise aspect of their relationship. Despite their age difference, they get along quite well and are deeply in love. When their romance rumors first surfaced, it was thought that they were doing it for the media.
They afterward demonstrated to everyone by getting hitched. They claim that their common friend served as the intermediary for their initial introduction. They are able to relate to one another because they share the same idea and share an interest in entrepreneurship. Additionally, they jointly opened Town, a restaurant that they alone own.
In addition to this, Margaret is the mother of three kids. George Harris Zakarian is the son, and Anna and Madeline are twin daughters. Additionally, “The Family that Cooks Together” is a cookbook written by Margaret’s twin daughters. Currently, Margaret is enjoying her life with her husband and kids.
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Who is Geoffery Zakarian?
Geoffrey Zakarian, who is currently 60 years old, was given the zodiac sign of Leo on July 25, 1959, in Worcester, Massachusetts, and is of American, Armenian, and Polish descent. He is a chef and reality TV personality best known for appearing on the Food Network’s “Chopped,” “The Next Iron Chef,” and “Iron Chef America” reality cooking competition series. In addition, Geoffrey is well-recognized for writing two cookbooks.
The well-known chef was brought up in Worcester, his hometown, by his parents, George H. Zakarian and Viola Virginia Hekowicz. His father was a WWII soldier, a musician, and a member of the 181st Infantry band. He is the sibling of Cynthia V. Zakarian and George H. Zakarian Jr.
After graduating from Burncoat High School in 1977, Geoffrey enrolled in Worcester State University, where he earned a bachelor’s degree in economics. After that, he relocated to France before returning to the Hyde Park, New York-based Culinary Institute of America to finish his associate’s degree there in 1982 after deciding to pursue a career as a chef.
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In 1983, Geoffrey began working as a pastry sous chef for “Le Cirque” under the direction of French executive chef Alain Sailhac. After working there for five years, he was given the position of executive chef. He began his career in 1987 as the executive chef at “21Club,” then in 1988, he moved on to the Royalton Hotel’s restaurant “44” in Manhattan, New York City, where part of his duties included assisting the establishment in earning three stars from The New York Times.
Alongside David Brody, Geoffrey was hired in 1995 to manage the dismantled coffee cart section and coffee bar at Old Navy. The following year, he started working at the Miami-based “Blue Door” at the Delano Hotel. He was hired as the executive chef of “Patroon” in Manhattan two years later.
Ruth Reichl, a New York Times food critic, gave the restaurant three stars during his time there. At the renowned French eatery “Arpège” in Paris, which The Michelin Guide had awarded three stars, he later worked alongside renowned chef Alain Passard. Consequently, he rose to prominence in the restaurant industry as one of the most recognizable names.
In addition to serving as the chief chef at “The Lamb’s Club” at The Chatwal Hotel in New York since 2010, he has worked as an adviser at “The Water Club” at Borgata in Atlantic City since 2007.
Although it was a three-star restaurant, Geoffrey’s first eatery, “Town,” closed eight years after it opened in the Chambers Hotel in Manhattan. In addition, he launched the “Country” restaurant at the Carlton Hotel in Manhattan in 2005. His efforts paid off as it earned three stars from The New York Times as well as the Michelin Guide.
Additionally, in 2010 Geoffrey opened “The National” at The Benjamin Hotel in New York City before relocating to Florida to launch “Tudor House” at Dream South Beach. Three years later, he worked on creating restaurants for Norwegian Cruise Lines; most recently, “Counter Point” and “Point Royal,” both of which are located at The Diplomat Beach Resort in Hollywood, Florida, were opened.
In 2006, Geoffrey and David Gibbons collaborated on the publication of their first cookbook, “Geoffrey Zakarian’s Town/Country: 150 Recipes For Life Around The Table.” It was awarded Editor’s Choice by The New York Times Book Review and rated one of the greatest books of the year by Amanda Hesser, a critic for The New York Times.
2014 saw the publication of his second cookbook, “My Perfect Pantry: 150 Simple Recipes from 50 Essential Ingredients.”
Since it debuted in January 2009, Geoffrey has appeared as a judge alongside chefs Amanda Freitag, Chris Santos, and Maneet Chauhan after accepting an opportunity to join the cast of the Food Network’s cooking competition show “Chopped.” He entered the cooking competition “Iron Chef America: The Series” the next year and lost against master chef Masaharu Morimoto. But in December 2011, after defeating renowned chef Elizabeth Falkner, he was declared “The Next Iron Chef” champion.
Since he was appointed to co-host the Food Network cooking-themed chat show “The Kitchen” with Katie Lee, Sunny Anderson, Jeff Mauro, and Marcela Valladolid in 2014, Geoffrey has been pretty busy. He served as the host of “Cooks Vs. Cons,” a Food Network program, from 2016 and 2017. Additionally, he has participated as a judge on other programs, including “The Chew,” “Chopped Junior,” and “Beat Bobby Flay.”