I was born and raised in Amman, Jordan, and have Armenian heritage. I’ve been in the culinary business since I was 14 years old. I started as a dishwasher and then became a trainee at the first opportunity. From there, I worked my way up to become a professional chef in the industry. It’s not an easy journey, and when you reach the top, a higher mountain is always waiting for you. That has always amazed me.

No matter how much we learn, there is still so much more to absorb, give, take, and understand. After 17 years in this industry, I’ve learned a lot, yet last year, I met Chef Jonas Low, and I can genuinely say that he opened my mind and senses to different aspects of flavors I never knew existed. I am forever grateful to him and thankful.

My philosophy in the kitchen is that when we cook together, we have to be united in mind and spirit. We need to work together to anticipate each other’s moves so we can operate smoothly and provide good service. If you love this business and industry, you must constantly give your best, show up, do more, and love what you do. I am currently working at @majorajordan restaurant, and I aim to inspire my colleagues and keep us all motivated to reach higher levels and push each other to improve.

In the future, every chef should start to help each other instead of bringing each other down. I hope we can guide the new generation of cooks into better environments.

What is your favorite street food?

Smash burgers

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Lucca steak house.

What is your guilty pleasure?

Instant noodles.

What ingredient do you find overrated?

None

What ingredient do you think is underrated?

Tahini and Miso.

What is your favorite kitchen tool?

Mr Blue my first chef knife.

What is your worst kitchen nightmare?

Not good mise en place.