Chef Derezaar Banaji is making waves in the hospitality and luxury lifestyle space with ZAAR-LINE, a multidisciplinary concept that brings fashion, food and hospitality together under one roof in Chelsea, New York City.
As Founder and Creative Director, Banaji is developing ZAAR-LINE’s upcoming flagship as an immersive destination that will bring together a café, wine bar and carefully curated designer clothing. Rather than functioning as a traditional fashion boutique or dining establishment, the concept is designed around a more holistic idea: creating an experience where fashion, culinary culture and hospitality come together seamlessly.
Banaji is overseeing every aspect of the guest experience, from ZAAR-LINE’s visual identity and interior design to its apparel collections and culinary direction. The flagship is also expected to introduce private dining and bespoke catering experiences designed for an exclusive clientele.
His vision is informed by a career that spans luxury fashion, culinary arts and hospitality. Banaji has worked with fashion houses including Stefano Bemer and has undergone professional culinary training. His culinary background includes experience at acclaimed New York establishments such as The Modern at MoMA and The Musket Room, alongside stage experiences within New York City’s fine-dining community.
This diverse professional background has given Banaji a multidisciplinary perspective, allowing him to approach the development of ZAAR-LINE through both creative and operational lenses. His experience encompasses fashion merchandising and consumer behavior, as well as culinary development, kitchen operations and hospitality service.
His academic journey reflects the same intersection of disciplines. Banaji holds a BS in Hospitality Management from the New York Institute of Technology, a Chef’s Career Culinary Diploma from the Institute of Culinary Education, and an MPS in Fashion Business Management from Parsons School of Design.
With ZAAR-LINE, Banaji is establishing a concept at the intersection of fashion, culinary arts and experiential hospitality. His vision is to create more than a place to shop or dine—a destination where every detail, from the clothing and food to the surroundings and service, contributes to one cohesive luxury experience.