HAYK VEISHTORT
Executive Chef
SEASONS RESTAURANT
You are the executive chef
for Seasons Restaurant.
Please tell us about the new
concept of Armenian cuisine
you are trying to bring to the
market.
rmenian new cuisine is
a hybrid of new and old,
traditional and innovative! In
practice, we cook the endem-
ic and purest products that
grow in this soil with tech-
niques brought from the best
restaurants abroad. It is our
childhood taste on a new fine
dining plate. To cut it short
A
24 • HOTELIER • wwww.hoteliermagazine.net •
- emotions and finest prod-
ucts are cooked intelligently
so that to squeeze the finest
from the dish.
Before coming to Armenia,
you worked in Michelin star
restaurants in Spain and also
in high level restaruants in
Russia . Can u please tell us
how you decided to come to
Armenia?
ussia does not have
Michelin star restaurants
yet, but it was a very good
school. In reference to Michelin
star restaurants, I have been
R
to many and have been lucky
enough to have experienced
formation in Spanish, Danish
highest quality restaurants.
My decision was made abso-
lutely spontaneously. I met
the founders of “Seasons” in
the restaurant I worked, they
made me a partnership offer
I could not refuse. When I
saw the restaurant, in reality,
it caught my heart - I took the
challenge and agreed to the
offer.
What are the main challeng-
es of our hospitality and ser-