Veyshtort — the Armenian Cuisine Rockstar
Yerevanlife.am talks to Seasons restaurant Chef
Restaurant Chef was my early childhood dream, I used to say I’d become “Shakespeare cook”, I didn’t even know the word was not Shakespeare , but Chef . I started it early from traditional mangal , later went to professional trainings and worked in different countries. I studied at “Hofmann” cooking university in Barcelona, was trained in Madrid, Copenhagen, then worked in Kiyev, Saint Petersburg, Moscow, Kazakhstan , I would never act immodest but I am on top now . All the restaurants I have worked at have Michelin stars. I am back to Armenia to share my 13 year old experience. Now my Seasons team is using classic receipts , though all served with my own ideas. There is no cuisine I can call mine , still there are cooking methods and techniques and different country experience I have mixed together to create my own signature- French — no, Italian — no, purely Armenian — no — but childhood beauty and charm — yes ! Though some guests never give in for experiments and are for classic menu, fortunately there are some who are in pursuit of new gastronomic emotions, this is why the menu is updated every few weeks. The HoReCa , namely restaurant sphere is not in a very happy state, I am sure only united we will succeed in improving it.