Yerevan, Armenia

I am Arman Akopyan, a young Armenian chef, who will never grow up. No, I am not that kind of Peter Pan, you might think about. I am rather a curious boy, always interested in something new to try and to serve and of course ready to learn something new every day of my life. I think God has given me the cooking talent in advance as I was far from that in my childhood. I was a usual boy with scars and crazy ideas, fishing in the river and dreaming of the far away lands to travel.

I’m not striving to move to a city, conquer the capital or concrete jungle. I love Armenian fertile land, that’s why I’ve decided to stay and work in my native village. I help my parents, raise vegetables and scrumptious greens. People often ask my opinion how to get the same satisfaction from work as I do? What to say... I love my work, and create my dishes only in good mood. And business is going well. That’s the main secret!

It’s impossible to know everything. It’s impossible to manage everything. It’s impossible to try everything. However, I fill my life with a whole bunch of new knowledge, work and flavours. I’m neither a revolutionist nor an innovator. I’m Karo Guyumjyan, Armenian and just a good guy. My guests keep telling that I’m an awesome chef of Salon restaurant. I was born and raised in an ancient and magnificent city of Yerevan. You can hardly be tired of speaking about it: its history and culture, its people, politics and atmosphere. But personally for me Yerevan is a source of personal power, part of my spirit and native soil. Am I a patriot? For sure I am! And I’m very glad that the city welcomes me, a bold guy, in its warm and spicy embrace.

My name is Anahit Sargysian, and I know every item on the menu of Yerevan restaurant The Club. I know what every sauce is cooked of, what spices are added to lamb shank and how your plate is supposed to look. I am a chef at The Club - a place with Armenian and French cuisine and something else. I was born in Yerevan, a city of rosy and creamy colours, in the family of office workers. When I was a child, I used to spend a lot of time with my granny in a small city with not very poetic name, but with extremely poetic landscapes - Goris.

My name is Ruben Pogosyan. There are lots of connoisseurs of Armenian cuisine, but there are not so many real ones. I’m sure, there are few people whose knowledge and skills are as extensive in Armenian gastronomy as mine. I believe people should share their knowledge, that’s why I present the results of my work in Tufenkian hotels. I’m brand-chef of the restaurants in the hotel network.

Take a breath. Take a deep breath. You can not resist the blowing fresh air Yerevan covers you with. Armenian spirit will never abandon you once you’ve met its endless horizons, cloudy mountains and hospitable people. Born in picturesque Yerevan, I am holding tightly my motherland language, culture and sense of humor. I am Edgar Yeganyan, now heading the cuisine at “Charles”. I may confidently state I am far from being a typical cook. I am young, fit and do not keep the secrets of my success. I am what I am and happy to share a piece of my mood. I do feed them as my best friends, stuffing the meals with positive emotions and love.