Rising Star Chef Galen Zamarra of The Lambs Club - Biography

New York, NY

October 2018

Galen Zamarra was born in Switzerland and raised in California. While in high school, Zamarra attended community college culinary classes and worked nights in restaurants. At 18, he enrolled at the Culinary Institute of America and graduated with honors.He then moved to New York for work at Bouley, starting at garde manger. After two years, when the restaurant closed for renovations, Zamarra left for France to work at a legendary triumvirate of three Michelin-starred restaurants: Georges Blanc, Michel Bras, and Alain Passard’s L’Arpege, where he cooked for one defi ning year before returning to New York.After joining Union Pacifi c, he resumed his post with Bouley at Bouley Bakery, rapidly rising through the ranks and becoming chef de cuisine by age 24. In 2001, he won the James Beard Award for “Rising Star Chef of the Year.” In the aftermath of 9/11, the bakery closed and Zamarra rebounded with the opening of Mas (Farmhouse) in the West Village in 2004, combing his virtuoso French technique with Hudson Valley bounty. During the restaurant’s run, Zamarra received many accolades including a StarChefs Rising Stars Award in 2006, and he spun off Mas (La Grillade), which became Almanac. Also in 2006, Slow Food named Zamarra a chef delegate to the Terra Madre World Congress in Italy.Zamarra has starred in the Discovery Channel’s series “Go Ahead, Make My Dinner,” and appeared on Food Network’s “Chopped.” He has published articles in Gastronomica and Edible Manhattan. Zamarra is currently the chef of Geoffrey Zakarian’s The Lambs Club in Midtown.