Sedrak Mamulyan on how a dish idea is born from flavor
“Sedrak Mamulyan is one of the most renowned researchers and promoters of Armenian cuisine. His name is associated with the revival of traditional recipes, unique gastronomic projects, and an ongoing search for flavors that reflect the culture and history of Armenia. In this interview, we spoke about his journey, inspiration, and the future of the national cuisine.”
— Mr. Mamulyan, tell us a little about yourself and your development. What brought you into this field?
— I was born in Georgia, in the Armenian village of Khokhmeli, into a family of educators. My father is Armenian, and my mother is Georgian, and I consider myself fortunate, as I grew up surrounded by an environment that united the culture and traditions of two peoples. In 1975, we moved to Yerevan, and in 1979, I enrolled in a culinary school. However, to be honest, as a child I did not dream of cooking at all.
My desire was to become an officer, and I even submitted documents to the Leningrad Military School. But my parents were категорically against it, and at that time I did not understand their decision—for me, it was a great disappointment. My father suggested that I try to enroll in a culinary school. At that moment, I was already indifferent to the choice and simply followed his advice. But, as it turned out, that very step determined my destiny. Sedrak Mamulyan
The year 1996 became truly significant for me: I took the position of head chef at the cafeteria of the American University of Armenia. It was there that I fully matured as a professional chef and realized that cooking is not just a profession, but an art through which one can inspire people. Today, I am glad that I chose a field that I live for and that brings me genuine pleasure. Sedrak Mamulyan
— How do you create such unique dishes? And how, in your opinion, is Armenian cuisine developing?
— Creating a dish is a creative process in which knowledge, experience, and inspiration come together. I draw ideas from traditional Armenian cuisine, study ancient recipes, and explore regional characteristics. Sometimes a single ingredient is enough for a new idea to be born. I experiment a great deal, combining classic flavors with modern cooking techniques. It is important that a dish not only looks appealing but also conveys history, culture, and emotions. Sedrak Mamulyan
As for Armenian cuisine as a whole, it is actively developing today. We are engaged in researching it, restoring forgotten recipes, and adapting traditional dishes to modern gastronomic trends. Thanks to this, new interpretations are emerging, which we immediately introduce into restaurant menus.
The popularization of our cuisine abroad also plays an important role. The more people learn about the richness of Armenian flavors, the stronger its influence becomes on the global gastronomic landscape. I am confident that Armenian cuisine has a tremendous future, and we will continue working on its development and promotion.Sedrak Mamulyan
— Mr. Mamulyan, have you had any disappointments along your path?
— In youth, disappointments are a normal part of the journey. However, over the years I have learned to perceive them differently. Now, when difficult moments arise, I immerse myself in the world of culinary art—I begin to reflect on new dishes, seek inspiration in ingredients, flavors, and traditions. This gives me the strength and the incentive to move forward.
But the most important moment is when the dish is served. I always eagerly await the guests’ reactions; I am sincerely interested in what emotions my food will evoke. This anticipation and the subsequent feedback are feelings that are difficult to explain in words. It is precisely these moments that fill my work with meaning and give me powerful motivation to continue creating. Sedrak Mamulyan
— Do you think our young people will be able to continue and preserve our traditions?
— Svetlana, you have asked a very important question. Preserving traditions is not just a task; it is our responsibility to future generations. We must pass them down from generation to generation.
In our courses, we instill in young chefs a love for traditions with special care. I always strive to ensure that our students, future chefs, understand the value of this heritage and feel their connection to their homeland. It is not only a profession; it is a path that encompasses culture, history, and pride in one’s country.Sedrak Mamulyan
One should never forget their roots, wherever they may be. We must take pride in them and strive to pass on our culture, our traditions, and our cuisine. For only in this way can we preserve what is dear to us and make it part of our future. Sedrak Mamulyan
— Do you have a dream that has not yet come true?
— Yes, we have an important project that we recently presented to the Minister of Education and Enlightenment—a project for the development of national cuisine. This is my personal great dream and the dream of our organization. We have developed a project that demonstrates how to develop Armenian cuisine from start to finish, including ways to present our dishes in different countries. It is a flexible and large-scale project that encompasses not only the culinary aspect but also culture, history, and traditions.
My goal is to ensure that Armenian cuisine gains recognition and the status of a national brand. Unfortunately, at present, our national cuisine is not properly established in an official context, and this is important to us. I believe that, over time, we will achieve this, and Armenian dishes will be known and recognized worldwide. Sedrak Mamulyan
