The Palm Court

Serving Breakfast, Afternoon Tea, and Evening Snacks

For over 100 years, The Palm Court has been New York City's iconic destination for Afternoon Tea. In 2013, celebrated Chef Geoffey Zakarian assumed the role of Plaza's Culinary Director, re-launching the Palm Court to include a grand bar, tea by Palais des Thés, and a new and revised menu featuring inspired American fare from morning through evening. Renowned architect Thierry Despont has completely renovated The Palm Court while staying true to its original design intent. Inspired by nearby Central Park and its lush greenery, Despont incorporated potted plants, ceiling-high palm trees, trellis detailing, and custom furnishings with cane accents into his design. The room's signature feature is a soaring stained-glass dome reminiscent of the original built in 1907. The Palm Court is a timelessly elegant setting for breakfast, afternoon tea, evening fare and crafted cocktails.


Weekdays 6:30am-12am | Saturday 7am-12am | Sunday 7am-11pm


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New Year's Eve in The Palm Court

Geoffey Zakarian has re-launched the iconic Palm Court at The Plaza hotel with a complete renovation helmed by Master Architect Thierry Despont. Despont has brought the grand feeling of Central Park indoors, with garden elements such as caning, large potted plants, four soaring palm trees and an oval trellised bar anchoring the room.



For over 100 years, The Palm Court has been New York’s iconic destination in Midtown. Now, Chef Geoffrey Zakarian showcases classic American menus from morning to evening. This elegant room marked with its stained glass laylight and impressive height adds a touch of old New York to a very polished and modern sense of hospitality.


• Newly renovated by Master Architect Thierry Despont with a design intended to bring the grandness of Central Park indoors
• American menus from renowned Chef Geoffrey Zakarian that embrace New York classics while adding his own modern spin
• Four soaring palm trees and, for the first time, a bar, made to be a focal point of the room
• Ideal venue for cocktail style rehearsal dinners, corporate receptions and milestone birthdays over cocktails, breakfast or tea
• Classic and craft cocktails created by Mixologist Brian Van Flandern
• Prime location in the center of The Plaza's magnificent lobby
• Ability to accommodate large groups, any time of day


Semi Private areas can accommodate groups as intimate as 20 guests up to 70 seated and 100 standing
Full Buy-Out for up to 100 seated or 350 standing

Contact Information

For private event reservations, please contact

Geoffrey Zakarian


Throughout a career spanning 30 years, Geoffrey Zakarian has made his mark as a chef restaurateur known for his sophisticated taste and signature style. As owner of The Lambs Club and The National in the heart of midtown Manhattan, as well as The National in Greenwich, Connecticut, Geoffrey combines his classical culinary training and his eye for design in these three unique restaurants. He also oversees the food and beverage program at The Water Club at Borgata in Atlantic City and, more recently, at The Plaza where, in 2014, he re-launched The Palm Court and will continue to breathe new life into The Rose Club, The Champagne Bar and In-Room Dining.

Outside of his work as a chef, Geoffrey is also an accomplished author and notable television personality. In 2006, Clarkson Potter published his debut book, Geoffrey Zakarian’s Town/Country, and his second cookbook, My Perfect Pantry, hit shelves in October 2014. In addition to his status as a longtime favorite judge on Food Network’s Chopped and as an Iron Chef, Zakarian is a co-host on Food Network’s daytime series, The Kitchen, which premiered in January 2014. He also serves as Chairman of the City Harvest Food Council, an organization committed to fighting hunger in New York City. For more insights on Geoffrey’s enduring love of hospitality and his never-ending quest “to achieve something timeless,” visit and follow Geoffrey Zakarian on Facebook, @gzchef on Twitter, and gzchef on Instagram.

Michael Lockard


Michael Lockard, the Executive Chef of The Plaza Hotel, runs the food operation of America’s most famous and beloved building. Similar in spirit to the rascal character of The Plaza’s Eloise, one of Lockard’s first memories of food was sitting in his grandmother’s pantry on Thanksgiving, amidst all the pies, fruits and desserts, managing to dip his fingers into each and every dish. Today, Lockard is responsible for satisfying guests with a variety of menus suited for day or night throughout The Palm Court, The Champagne Bar, The Rose Club and In-Room Dining.

Lockard grew up not too far from The Plaza, in Long Island’s East Hampton, and decided to head north to attend the Culinary Institute of America in Hyde Park. Upon graduation, he returned to Long Island and worked every station in the kitchen at famed restaurateur Drew Nieporent’s East Hampton Point, under the guidance of Chef Gerry Hayden. Hayden, himself a graduate of Aureole, introduced Lockard to Charlie Palmer. Palmer became a mentor from this point forward, helping Lockard land positions at Aureole, Metrazur and ultimately sending him to Europe to continue to fine-tune his craft. Lockard worked throughout France and Germany, including a stint at Restaurant Troisgros in Roanne. Upon returning to New York in 2000, he accepted the honor of cooking as Chef de Partie at Sirio Maccioni’s newly opened Le Cirque. From there, he joined with Chef Laurent Gras at Peacock Alley, to study Gras’s unmistakably elegant approach to cooking.

With tremendous fine dining experience and training, Lockard won the Executive Chef position of one of our nation’s most-watched sporting events, the U.S. Open Tennis Tournament. There, Lockard was able to translate his classical cooking technique to an indoor/outdoor venue that serviced nearly one million people in a relatively short amount of time.

In Fall 2014, Lockard teamed up with Geoffrey Zakarian, The Plaza’s Culinary Director, to relaunch the iconic Palm Court with a complete renovation, a brand new evening and bar concept. Together, Zakarian and Lockard reimagined all of the previously existing menus throughout each outlet to continue to surprise and delight the hotel guests, visitors and New Yorkers alike. “Michael has a calm and steadfast approach to running a kitchen that results in flavorful, well-executed cuisine,” notes Zakarian. “Together, we are bringing the best to The Plaza each and every day.”

Matthew Lambie


Matthew Lambie, born and raised in Manchester, England, had an early interest in the culinary arts. As his mother came from a family of English bakers, Lambie had a natural affinity for artisanal European baking techniques. At the age of sixteen, he left high school to pursue his passion – a career in cooking and pastry.

Lambie brings over twenty years of classic culinary experience and meticulous attention to detail to his role at The Plaza. He learned early on what it would take to master the fine art of European pastry as the Apprentice Chef at The Dorchester Park Lane Hotel in London, and later as the Apprentice Pastry Chef at S.A. Patisserie in Barcelona.

After working his way through some of Europe’s finest kitchens, Lambie settled in London where he joined Didier Patisserie in 1998. He continued his growth and training, progressing from Junior Sous Chef to Chef de Partie at London’s distinguished Gloriette Patisserie to spearheading the world-renowned bakery inside Harrods. These experiences allowed him to fine tune his craft of classic pastry preparations while maintaining an impressive level of precision and consistency in high-volume environments.

In 2004, Lambie arrived in New York City to assume the role of Sous Chef at Payard Bistro, working directly under his mentor François Payard. Only a few years later, he was appointed Executive Pastry Chef at La Grenouille, a position he held until 2015. While at La Grenouille, Lambie, along with his fellow colleagues, earned a James Beard Award, an honor often sought after, but rarely attained.

In 2015, Geoffrey Zakarian, The Plaza’s Culinary Director, selected Lambie to join his team at the iconic hotel. Lambie equates working at such a historic landmark to performing on the world’s greatest stage. “His talent is unquestionable,” notes Zakarian, “and I knew immediately that he had the right experience and vision to take the pastry offerings at The Palm Court to the next level.”

As Executive Pastry Chef of The Plaza, Lambie has created a renaissance for dining out solely for dessert, and he inspires his culinary team to create seasonal offerings that stand on their own both visually and in flavor. Together with Zakarian, Lambie has made a sanctuary for New Yorkers and visitors alike to enjoy spectacular desserts amidst the timeless and impressive setting of The Palm Court.

Lambie holds a National Vocational Qualification - Level 4 Advanced Diploma in Pastry with Distinction from The University of West London.


Since it opened in 1907, The Palm Court has been a quintessential part of The Plaza. It has been the setting for scenes in many famous novels and films, most notably F. Scott Fitzgerald’s The Great Gatsby. Over the years The Palm Court has experienced a number of renovations, however the look and spirit of the room has remained unchanged.

The Tradition of Afternoon Tea

The Palm Court is Manhattan's iconic destination for afternoon tea. Visitors delight in the tradition of tea with our extensive, 25-variety collection of Palais des Thés tea, as well as sandwiches, snacks and fine pastries. The Palm Court offers visitors an elegant piece of old New York with unmatched sophistication and charm.


The Palm Court aims to maintain the tradition of The Plaza while providing modern comforts to its guests. For the first time in history, The Palm Court features a grand bar, as well as both savory and sweet fare served from morning through evening. The oval trellised bar has become a focal point of the room, centered between the iconic palm trees. Master Mixologist Brian Van Flandern’s expertly crafted cocktails represent a wide range of well-loved classics alongside inspired new creations.

Architectural Digest

The Plaza Hotel's Revamped Palm Court
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Avenue Concierge

Whenever I'm feeling particularly thirsty, and I don't mean for water, I hit up my new bar at The Palm Court. –Geoffey Zakarian
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Bloomberg Business Week

What I wear to work: Executive Chef Geoffey Zakarian
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Bloomberg TV

Iron chef and restaurateur Geoffey Zakarian discusses revamping iconic New York restaurants and his recipe for success.
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Crain's NY Business

The Plaza's Pam Court to get a bar for the fist time
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Daily Front Row

Talking Tea at The Plaza's Palm Court (and Turkey Day) with Chef Geoffey Zakarian
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Four Manhattan restaurant mainstays have been renovated, restaffd or reopened
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Food & Wine

Extreme Makeovers: Beloved restaurants around the country are reopening after big renovations
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Food Network Magazine

The Plaza Hotel dates from New York's Gilded Age, and tea in the hotel;s Palm Court feels appropriately genteel
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Geoffey Zakarian, maestro of buzzy hotel restaurants, undertakes his biggest project yet–overhauling The Plaza's world-famous eateries
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Haute Living

Fine dining for a Haute Thanksgiving
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IN New York

An elegant Halloween
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NBC Today

Hoda Kotb surprises woman celebrating her 60th birthday
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Hoda Kotb fills athie Lee in on her weekend spent with nieces Hannah and Ella where they visted The Plaza Hotel, Central Park and got haircuts
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New York Live

Sara Gore gets an inside look at the newly renovated Palm Court
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New York Post

Plaza sweets for Leo's mom
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His Palm's on the right food
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Hollywood Reporter

Lena Dunham took tea at The Palm Court at The Plaza as her Eloise doc debuted
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The New York Times

The Palm Court of The Plaza Hotel has been many things since it opened in 1907: a playground for Eloise, a saloon for tycoons and panjandrums, a tea parlor for afternoon fingr sandwiches. Onething it had never been was a bar
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36 Hours: Central Park, New York – September 17, 2014
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36 Hours: Central Park, New York – September 21, 2014
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The elegant, properly leafy winter garden is the centerpiece of The Plaza's ground floor onc again after a makeover.
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The Wall Street Journal

Afternoon tea at the center of the world
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Time Out New York

The Plaza Hotel's iconic atrium returns after three months of renovation with a focus on afternoon tea
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Town & Country

The Plaza's culinary director, Geoffey Zakarian, has overhauled the decor of The Palm Court
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United Airlines Rhapsody

Geoffey Zakarain on the star cocktail at The Palm Court, his new bar at The Plaza Hotel in NYC
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USA Today

The Plaza Hotel serves modern take on afternoon tea in NYC
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Rachel Antonoff ook over The Plaza's storied Palm Court to stage her label's fantasticalSpring Presentation
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For press inquiries, please contact
Jaret Keller of Key Group Worldwide at
or at (212) 988-7701