SPEAKERS
Yerevan Gastronomic Days features an impressive lineup of speakers, including globally renowned chefs, art critics, wine experts, food bloggers and many other industry figures. From Michelin-starred maestros to local culinary stars, these speakers promise to inspire and educate audiences with their wealth of expertise and passion for gastronomy.
Chef, 2 Michelin star owner
The "l'Alexandrin" restaurant created by Alain Tigran Alexanian, born in Lyon in 1958, has been awarded the prestigious Michelin star for 15 years, which is a testament to Chef Alain's exceptional culinary skills.
Chef Alain's "A Point Café" fast food concept also attracted many gourmands and was awarded the prestigious "Palme d'Or" by the "Leaders' Club" in 2005.
Outside the professional kitchen, Alexanian created the luxurious collection of Kamélya teas, which is a symbol of Armenian and international herbs and centuries-old traditions of tea drinking.
Alain Alexanian is also the author of the book "The Art of Eating Organic Food Well" dedicated to nutrition and healthy lifestyle.
Chef Alexanian will participate:
Dates: June 7, 16:30
Language: Fr/Eng/Arm
Stage: 2
Dates: June 7 18:00
Language: Fr/Eng/Arm
Stage: 2
Dates: June 7, 20:15, 21:30
Language: Fr/Eng/Arm
Stage: 2
Chef, 2 Michelin star owner, Bocuse d’Or owner
Studying under the best master of France, Jean-Paul Pignol, Davy Tissot began his culinary career at Paul Bocuse's 3 Michelin star restaurant l'Auberge de Collonges. Later, he worked at l'Auberge des Cimes with Chef Regis Marcon and became the 2nd Sous-Chef. Returning to La Rotonde, together with Chef Philippe Govreau, he received 2 Michelin stars
In 2004, Davy Tissot was awarded the title of "Best Master of France", which was one of his most cherished dreams at the beginning of his career. In the same year, he became the chef of the Terrasses restaurant of La Villa Florentine hotel in Lyon, where he received another Michelin star in 2005. In 2017, Davy joined the Paul Bocuse Institute as the chef of the Saisons restaurant.
Davy Tissot will participate:
Dates: June 7, 20:15, 21:30
Language: /Fr/Eng/Arm
Stage: 2
chef, celebrity TV personality and culinary judge
Chef Zarmig's culinary journey began after receiving a Master's degree in "Public Health Management" from the University of Liverpool.
Being a famous TV personality, author of 24 cookbooks, internationally certified culinary judge, founder of AMFEC, member of the World Chefs Association of the United Kingdom, vice-chairman of the Marketing Committee of the World Association of Chefs, Chef Zarmig carries and spreads the culinary heritage and gastronomy of Armenian cuisine.Chef Zarmig Halladjian has won awards and honors as a female chef in the field of hospitality, and has a chain of restaurants.
Along with all this, Chef Zarmig also paints, had several solo exhibitions, which, in addition to being successful, are now in a number of galleries around the world.
Zarmig Halladjian will participate:
Dates: June 7, 16:30
Language: /Fr/Eng/Arm
Stage: 2
Dates: June 9, 21:30
Language: Western Armenian
Stage: 1
Chef from Le Cordon Bleu Madrid
Natalia Vázquez was born in La Coruña. She specialised in Culinary Management and Skills techniques at the Hospitality Management Centre, Galicia.
Natalia Vázquez worked at the restaurant Guggenheim Bilbao (1 Michelin star). Then she joined the team at Manolo de la Osa in Las Rejas, which also boasts a Michelin star. After that, she moved on to spend a long period at the restaurant in the Hotel Villamagna, Madrid, under the guidance of Eneko Atxa, current holder of 3 Michelin stars.
In 2012, chef joined the production team at Le Cordon Bleu Madrid and became part of the chef instructors team in the Spanish Cuisine program and since September 2021, she has been in charge of the Spanish Cuisine programs.
Natalia Vazquez will participate:
Dates: June 8, 19։00
Language: Spanish/English
Stage: 2
Co-Chef/ Owner, Mundo Hospitality Group
Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author, food system activist, media personality, and co-owner of Mundo Hospitality Group (Border Grill, BBQ Mexicana, Pacha Mamas, SOCALO, and Alice B.) with her business partner Susan Feniger.
Mary Sue has co-authored five cookbooks, co-starred in Food Network’s Too Hot Tamales and successfully competed on Bravo's Top Chef Masters.
Milliken is passionate about food policy and works with nonprofits around the world to bring her expertise to help shape sustainable food systems. Mary Sue also serves on the Board of Trustees for the James Beard Foundation, the U.S. State Department’s American Chef Corps, and is a founding member of Regarding Her.
Mary Sue Milliken will participate:
Dates: June 7, 19:00
Language: English
Stage: 1
Chef/Co-Owner of "Barsha Wine and Spirits" and “Barsha” Restaurant
Lenora Marouani is the Chef and Co-Owner of "Barsha" in Hermosa Beach and "Barsha Wines & Spirits Tasting Room" in Manhattan Beach. Lenora Marouani grew up in Hawthorne, California, where she developed an interest in the culinary arts under her mother's guidance.
Inspired by home economics classes in high school, Lenora studied Culinary Arts at Los Angeles Trade Technical College. She honed her skills at various restaurants and hotels in Los Angeles before moving to Las Vegas, where she met her husband, Adnen.
Returning to Cali, they opened their first entrepreneurial project in 2012, “Barsha Wine & Spirits”, a wine bar, wine and spirits store in Manhattan Beach. Then in 2019, they opened their first restaurant together, “Barsha” in Hermosa Beach. “Barsha” is an eclectic fusion of cultures and experiences of Chefs Lenora and Adnеn.
Lenora Marouani will participate:
Dates: June 8, 16:30
Language: English
Stage: 2
Chef, Founder and President of Armenian Chefs Association
Arbi Gharakhani has more than 20 years of experience in culinary. In 2022 and 2023 he was awarded a gold medal as the Ambassador of Taste for The Global Gastronomy. In December 2022, on the 15th anniversary of Armenian Culinary Traditions Development and Preservation NGO, he was awarded the prestigious medal named after " Aram Piruzyan". In 2022, he participated in the "Culinary Art Competitions" seminar organized by the World Association of Chefs' Societies.In 2023, he was awarded at the Young Chef Olympiad in India in the "Best Mentor of the Year" category.
He is a Unox Armenia Brand Chef.Has more than a dozen famous projects, such as Louis Charden, Multi Grand Pharaon hotel, Messier 53, Holiday Inn Express, Patrick's Pastry, Ktur, Kamar, etc.
For years, he attended various international events (in France, Abu Dhabi, Egypt, India and elsewhere) as a delegate of Armenian Cuisine, who prepared and presented Armenian national cuisine with a new approach. Now Chef Arbi participates in a number of international culinary festivals and seminars, has his own culinary studio, where amateur courses, shootings are regularly organized.
Arbi Gharakhani will participate:
Dates: June 7, 16:30
Language: Armenian
Stage: 2
Dates: June 8, 16:30
Language: English
Stage: 2
Chef, Senior Master of the Royal Academy of Culinary Arts
Ms. Jihan H. Sahawneh started her culinary business 10 years ago. She is now one of the senior masters at the Royal Academy of Culinary Arts, founded in 1980, which has quickly become recognized as the UK's leading professional association for chefs, pastry chefs, restaurant managers, and quality suppliers.
Ms. Jihan H. Sahawneh will also serve as a judge in the 2024 Armenian Young Student Chef Competition, held during the Yerevan Gastronomic Exhibitions.
Jihan H. Sahawneh will participate:
Dates: June 8, 17:45
Language: English
Stage: 1
Chef
Chef Mayssam, with extensive experience in hospitality and luxury, has honed his culinary skills at prestigious international properties such as the Sheraton Grand Doha, Kempinski Beirut, IHG Hotels & Resorts, and the Four Seasons Hotels and Resorts. He is known for his expertise in Mediterranean cuisine.
Leveraging his wealth of experience, Chef Mayssam is committed to establishing new and unparalleled dining standards, offering guests a blend of innovation, flavors, and wellness-focused cuisine.
His goal and mission are to promote sustainability and create unforgettable dining experiences that nourish both the body and soul. He continues to advocate for healthy living through mindful wellness and cuisine.
Abdul Khalek Mayssam will participate:
Dates:June 9, 20:00
Language: English
Stage: 2
Maestro Pizzaiuolo
Born in Naples on March 26, 1959, Marco's journey in the culinary industry began when he honed his skills as a Neapolitan Pizzaiuolo at the renowned Antica Pizzeria "Da Michele" in via Sersale, under the guidance of his father’s old friend Antonio Condurro.
In August 1979, Marco ventured into the pizza business by opening the Papè Satan pizza restaurant in Santa Teresa Gallura, Sardinia, together with his brother. He is also a Master Instructor of the school. Marco founded the Association in order to protect the Vera Neapolitan Pizza in the world.
Notably, Marco played a significant role in the UNESCO recognition of the Art of the Neapolitan Pizzaiuolo as an Intangible Heritage of Humanity. Marco's expertise and passion for authentic Neapolitan pizza are truly unparalleled. Marco’s first visit to Armenia was to train the Pizzaiuoli of the Pizzeria Napoletana Armenia according to the standard of Verace Pizza Napoletana, regularly affiliated then, with the number 883.
Marco Leone will participate:
Dates: June 7, 21։45
Language: English
Stage: 1
Chef
Chef and pastry chef Ji Jian is from the Sichuan province of China. His signature dish "Glass Ears" won the National Gold Medal in 2005.
He worked at the Chinese Embassy in Tanzania, Greece and other countries, and now he works at the Embassy of the People's Republic of China in Armenia.
Ji Jian will participate:
Dates: June 8, 16:30
Language: Chinese/Armenian
Stage: 1
Chef
Václav Plesl was born in 1978 in Nové Město na Moravě. He spent his childhood and youth in Přibyslav.
After training as a chef in Havlíčkův Brod, he began to gain experience in local restaurants. In 2006, he decided to go to improve his skills in modern gastronomy, so he moved to Prague and started cooking at Restaurant Cortéz. Since 2010 he has cooked in several restaurants, both foreign gastronomy (Italian, Asian) and classic Czech.
As a chef at the Ministry of Foreign Affairs, he has already presented Czech cuisine at Czech embassies in England, Germany and Austria.
Vaclav plesl will participate:
Dates: June 9, 20:15
Language: Russian
Stage: 1
Chef
Starting his culinary career in 1983, chef Sedrak Mamulyan worked in a number of restaurants, and in 1985 he was trained at the training institute of the Ministry of Trade of Kyiv.
In 2007, together with like-minded people, he founded the "Development and preservation of Armenian culinary traditions" NGO and is still the president of that organization. Within the organization, ethnographic research was undertaken in the context of the study of Armenian cuisine.
Since 2008, he has presented national cuisine in different countries of the world, including Poland, France, Russia, Egypt, Argentina, Australia, Dubai, India and elsewhere. In 2012, "Sedrak Mamulyan Culinary Studio" was founded, within which short-term courses of national cuisine and confectionery are being held.
It was Sedrak Mamulyan who initiated and organized Armenian food competition-festivals in Armenian historical and cultural zones: "Bread in the Mountains", "Barbecue Festival", "Tolma Festival", Armenian-Georgian cultural cuisine festival entitled "Mimino", "Navasard" Armenian-Iranian cultural festival kitchen festival etc. He has been hosting television cooking programs and shows for many years.
Sedrak Mamulyan will participate:
Dates: June 7, 16:30
Language: Armenian
Stage: 2
Dates: June 8, 19:00
Language: Armenian
Stage: 1
Chef, Speaker of the Armenian Chefs' Association
The future chef Tigran grew up in Saint Petersburg, and loved culinary art from an early age. Since 2015, when he started to enjoy cooking, he has never stopped working on developing his knowledge and skills. He also participated in various trainings and master classes in Michelin star restaurants. He returned to Armenia in 2019 and is still engaged in the development of Armenian gastronomy and cuisine.
Chef Tigran is the Speaker of the Armenian Chefs' Association, and through that association he is trying to educate the generation of new chefs who are just entering the field.
One of his great wishes is to be awarded a Michelin star in Armenia and to be included in The World top 50 restaurants, and for that Tigran believes that a lot of big and extensive work needs to be done. Chef Ghambaryan believes that Armenian cuisine has great potential and encourages all Armenian chefs to pay attention to Armenian cuisine. "No tourist comes to Armenia to try French or pan-Asian cuisine."
Tigran Ghambaryan will participate:
Dates: June 8, 20:15
Language: Russia
Stage: 2
Chef, TV personality, Restaurateur, Nutritionist
Before starting her culinary career, Shaghig studied nutrition, hosted cooking programs for many years, as well as the "Tasty Morning with Shaghig" segment of the Public Television’s morning program.
In 2019, she developed her culinary experience by attending French cuisine and healthy cooking classes at the Ritz-Escoffier Culinary School in Paris.In 2022, Shaghig opened her first restaurant, where she proudly presents the fusion of Mediterranean and Western Armenian cuisine. "Shaghig" restaurant offers unique ethnic Western Armenian dishes.
With a bachelor's degree in "Nutrition and Agriculture", Shaghig started the ready-made meals business "BALANCE by Shaghig" in Armenia, which aims to transform the perception of healthy food by offering delicious and nutritious dishes, including a variety of improvised dishes.Chef Shaghig embodies the true passion for food and the endurance of hardworking women. Her influence as a famous food blogger and influencer reaches beyond the borders of Armenia.
Shaghig Dervartanian will participate:
Dates: June 7, 16:30
Language: Armenian
Stage: 1
Dates: June 8, 17:45
Language: English
Stage: 2
Chef, Co-author of the book "YOOO COOK"
Vahan Arakelyan, co-author of the book "YOOO COOK" and chef as a speaker of the "Cookbooks" panel discussion
Armenian chef Vahan Arakelyan was born and raised in a family of cooks. Ever since he was a child, he visited the best restaurants of Soviet Armenia with his father, studied and discovered different cuisines and dishes.
He took his first steps towards the culinary world at the age of fourteen. After moving to Moscow, he worked with skilled chefs and later joined an Italian restaurant as a sous chef. He also studied Greek cuisine and worked in Greece for a certain period of time. In 2015, he returned to Armenia and began to study Armenian cuisine and the restaurant industry of Armenia.
During his culinary career, he worked in a number of restaurants, including "In Faust", "Zolotoy Drakon", "Milos", and "Edem" restaurants. 2023 On July 7, together with Gurgen Bunatyan and Vigen Mnoyan, he published the book "YOOO COOK", which is the first encyclopedia of Armenian dishes.
Today, he is the chef of "Su Chef Gourmet Boutique", which imports almost everything for the HoReCa segment from different countries of the world to Armenia, and is also the chairman of the Chefs' Committee of the College of the State University of Economics of Armenia.
Vahan Arakelyan will participate:
Dates: June 8, 19:00
Language: Armenian
Stage: 1
Host օf the Event, Armenian Culture Ambassador
Art, creativity and discoveries of the new have always had their own special place in Hermine's life. The trajectory left by Hermine on the paths leading to television, cinema, art and cooking contributed to the increase of recognition of Armenia and Armenian culture both in the homeland and beyond its borders.
From the age of 10, she loved and was interested in the world of gastronomy, where she carried out her culinary experiments. They were later to be the inspiration for one of his most successful projects “HerMine Dialog”.
In the early 2000s, having started her professional career in the field of television, among other projects, she authored and hosted cooking programs. She was the presenter and screenwriter of the cooking program "MIX-er" of the "Dar 21" TV, and hosted the "National Flavors" program on the Public Television.
Hermine Stepanyan will participate:
Dates: June 7, 16:30
Language: Armenian
Stage: 1
Food Bloggers
Shahan and Melisse, known as "Cairo's Food blogger Couple", have become prominent figures in the culinary world since signing up on Instagram in 2016. With a passion for cooking and an Armenian heritage, they have captured the hearts of over 300,000 followers with their recipes and restaurant reviews.
Living in Egypt, in the vibrant panorama of Cairo, they share their expertise and life experiences. Their talent and influence led to an opportunity to host their own cooking show on the “Fatafeat” channel, where they wowed viewers with their signature recipes and cooking tips.
Apart from social platforms, Shahan and Melisse actively interact with their followers through meetups, food festivals and cooking workshops. Combining their successful careers with family life, they are parents to two wonderful children, Zenda and Denxha.
Shahan and Melisse Terzibashian will participate:
Dates: June 7, 16:30
Language: Armenian
Stage: 1
Blogger
Karine Vardanyan, who is famous on social media as MushKara, has been running her food blog for over 3 years, where she shares recipes and cooking tips.
Karine Vardanyan also worked in the beauty industry and managed beauty salons. However, in 2020, as a result of the epidemic situation, she decided to leave the business and start her food blog. Recently, Karine is also professionally engaged in vocal.
Now Karine lives with her family in Moscow, where they built their house and called it "little Armenia". There they value family traditions and preserve the Armenian.
Karine Vardanyan will participate:
Dates: June 7, 16:30
Language: Armenian
Stage: 1
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