Geoffrey Zakarian's taste, style and passion for fine cuisine have defined his storied career as an accomplished chef that has presided over some of the country's top kitchens. In a never ending quest to deliver paramount hospitality experiences, Zakarian travels the world for new inspiration to marry with his classical training and techniques.
David has been in the restaurant and nightlife industry for over 20 years. Most recently David has partnered in the opening of The Skylark in midtown, as well as the launch of Jimmy at the James Chicago. In 2010, in addition to the launch of The Lambs Club, David partnered in Jimmy at the James Hotel in Soho. Prior to that, he was a partner in the nightclub and restaurant Lotus, as well as The Double Seven. David was an original owner of Union Bar, which he and his partners sold in 2004. They also developed Vbar in Las Vegas and Manhattan Express (the first “Western” supper club in Moscow). David began his career at Rex, a small club and restaurant that in many ways was a predecessor to Lotus.
David entered the hospitality field after several years as an attorney, having attended Columbia Law School and Tufts University. He served as President of the NY Nightlife Association for 9 years (now NYCHA) and was the Founder and President (6 years) of the Meatpacking District Initiative (now MPIA). He now serves on the executive board of The Times Square Alliance, and recently resigned from the board of NY Cares after 20 years of service.
Having first worked within the company that created Republic, Indochine, Bond St., Thom Bar, and A60 at the 60 Thompson Hotel, Margaret joined the infamous restaurant and nightclub Lotus, owned by current partners Jah, Rabin and Regan, in 2003 as Director of Marketing with oversight of all events and promotions. While there, she was instrumental in helping to launch the Meatpacking District Initiative and conceptualizing and marketing The Double Seven. In 2005, Margaret married Geoffrey and joined him to open the critically acclaimed restaurant Country.
As partners in marriage and business, they formed Domaine Enterprises, where Margaret serves as President. In the past several years, together they have opened not only The Lambs Club, but also The National (NYC), Tudor House ( Miami) and crafted the food and beverage program for an 800-room hotel, The Water Club at Borgata (NJ). "It is crucial that we retain integrity and authenticity as we grow," says Margaret. "The customer experience is always at the forefront of what we are planning and doing." Looking ahead, Domaine Enterprises will open three restaurants aboard Norwegian Cruise Line's pinnacle vessel, The Breakaway, set to launch in May 2013. In addition to day to day operations, Margaret focuses on project development, marketing and retail products for the Zakarian brand. And as a hobby, Margaret photographs food, cocktails and portraits and enjoys travel writing, with works in both mediums published online and in-print for various magazines such as The Daily, Departures, Absolute and The Travel Curator. "I love to travel and have something creative to turn to - it helps inform the hospitality environments that we want to create, keeps me current and always moving forward."
Chef Eric Haugen, is the Executive Chef at The Lambs Club at The Chatwal Hotel in New York City. Overseeing breakfast, lunch, brunch and dinner, Haugen brings his humble passion for quality ingredients and precise technique to Chef/Partner Geoffrey Zakarian’s Modern American menu.
Born in South Korea, Haugen was raised in suburban Chicago and studied at the College of Culinary Art at Johnson & Wales University. Graduating Suma Cum Laude and completing a fellowship at his Alma Mater, he headed to Napa Valley for an apprenticeship at The French Laundry.
Chef Björn Böttcher
Björn Böttcher, from Hamburg, Germany, has been appointed as Executive Pastry Chef at The Lambs Club at The Chatwal Hotel in New York City. Training in Europe and working for 12 years in the United States, Boettcher has a distinct modern European vision resulting in simple elegance on the plate.
As his first foray into pastry, Böttcher signed himself up for a three-year apprenticeship in 1991 for a small family owned pastry shop in the heart of Hamburg, whereby repetition, hard work and routine, he came out the other side with an astounding technical foundation for baking and classical pastry composition. After winning and accepting a pastry position at the esteemed Fairmont Hotel Vier Jahreszeiten, he set his sights high working his way up to Demi Chef Pâtissier.
A.J. is the Wine Director at The Lambs Club, overseeing the continuously growing international wine program for Geoffrey Zakarian’s restaurant. A.J. can be seen making his rounds throughout the dining room enthusiastically serving guests and providing his expertise recommendations. A.J.’s passionate enthusiasm for his craft is contagious to diners, fellow colleagues and wine enthusiasts alike. Continuously educating himself and seeking out unique selections, A.J. brings a wealth of knowledge, and style, to all he serves.
Born in Caracas, Venezuela and raised by Spanish parents in New York City, A.J. Ojeda-Pons took a strong interest in wines at a young age. After composing and studying music in college, it was his exposure to fine dining restaurants in Manhattan that opened his mind to the world of wines. A.J has worked with some of the best restaurants in New York and recently earned The Lambs Club the prestigious Two Glass award from Wine Spectator, noting The Lambs Club as having one of the best wine lists in the United States. As well as Two Stars on the World’s Best Wine List from The World Of Fine Wine.