GEORGETTE FARKAS created her restaurant, ROTISSERIE GEORGETTE, inspired by the simple yet sensual and time honored traditions of rotisserie cooking. Her love of those succulent roasts sets the tone for refined French accented comfort food, paired with her caring service. The setting combines Georgette’s own personal take on relaxed refinement and every restaurateur’s dream - creating wonderful memories around enjoying meals together.
“I started as a cook and worked at just about every job there is in a restaurant, “explains Georgette. “I would never have fulfilled my dream of becoming an independent restaurateur without having first built that early, strong foundation in the kitchen.”
This native New Yorker is a restaurant professional with an international career of over 20 years. She began apprenticing as a cook from age 16 gaining hands-on culinary experience at Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée. Georgette later returned to work for Daniel serving as his Public Relations and Marketing Director from 1995 to 2012.
After studying European history at Harvard, Georgette went on to the Ecole Hôtelière de Lausanne. She learned her trade hands-on at fine hotels and restaurants, including Hotel Richmond (Geneva), Hotel de Crillon (Paris), even worked as a bartender at Blake's Hotel (London) and with night club impresario Régine at the Hotel Marignan in Paris. Her first exposure to culinary communications came as assistant producer for Chef Pierre Franey’s "Cooking in France" series.
Ms. Farkas has been recognized with a “Restaurateur of the Year” (2015) award from the Manhattan Chamber of Commerce, a Wine Spectator “ Award of Excellence” (2015), a Women Chefs & Restaurateurs “Golden Fork Award” (2014) for excellent service and NYC Hospitality Alliance “Front of House Award” (2018).