Historically, if there is a dip in the general economy, the restaurant industry is usually effected far less that the overall economy. To some degree, this is because of people’s perception that food, regardless whether it is from the grocery or restaurants is a fundamental necessity of life and spend accordingly.

The history of Armenian Dinner comes from the remarkable house of Audrey in Boston, where I have made an Ethnic Armenian dishes for friends, to enjoy Armenian food. Mark Mooradian, friend of mine, was so excited and passionate from Armenian dinner, so in the next day share his wonder with epicurean friends from New England high restaurants. He brings me to the interesting trip to the restaurants of Mocef Medeb, Ana Sortun, Sari, Marl Orfaly, Ruth-Anne Adams, Viki Lee Boyajian to introduce the fabulous chefs of New England. They were surprised about Armenian Dinner idea as a one person came to me with offer to organize the Armenian Dinner Evening with the readiness to support me with cooking and organization. I fill conscientious and very proud to cooking with professional chefs, when those famous chefs assist me as a Master Chef. This kind of teamwork makes available transform the love and enthusiasm into the fine meal.

The concept of Armenian Dinner became reality and established by thanks of my friends and well known chefs mentioned.  It’s become a kind of visit card for me in the future business trips around the world. During 2000-2020 it was organized in Boston, New York, Paris, Rome, Milan, Moscow, Delhi, Madras, Harlem, Amsterdam, St. Petersburg, Yerevan, and many other places with participation of well-known Chefs on Mediterranean cuisine, gourmet food lovers and epicurean businessperson. Moreover, I would like to express my thanks and appreciation to all my friends for their attitude to Armenian food history, tradition and culture and for their support on promotion of this fine dining culture.