How Anna Sargsyan Develops the Restaurant Business in Gyumri
“Restaurant business is an opportunity to create something new and bring ideas to life. The main thing is not to be afraid to take risks and to work on yourself and your team. It is important not only to focus on the quality of the food but also on the atmosphere and the relationships with guests,” noted Anna Sargsyan, owner of the restaurant “Poloz Mukuch” in Gyumri, in an exclusive interview with HoReCa Magazine Armenia.
“Ms. Sargsyan, tell us a little about yourself, your roots, and your journey of development. How did your path to success in business unfold?”
“I was born in the city of Gyumri, but after finishing school, our family moved to Moscow. There, I graduated from the First Moscow State Medical University named after I. M. Sechenov, became an endocrinologist, and later a healthcare administrator. I worked in my field for over 15 years and continue to do so to this day, now in Yerevan.
Every time I came to Armenia, I felt that I wanted to return home. My main focus has always been and remains medicine, but after moving here, I developed a desire to do something else beneficial for my native Gyumri. Thus, in 2019, we opened the restaurant Chechil – a small family project, which was originally conceived not as a business, but rather as a social initiative. At that time, there were very few establishments in Gyumri – only a couple of cafés.”
In 2020, we were offered to take on a large-scale project – to organize the first open-air restaurant in Gyumri with a large number of seats and regular concert programs. This is how GGH by Chechil came into being. It was a real challenge: on one hand, the location’s infrastructure was underdeveloped, and on the other hand, there was literally a catastrophic situation with staff – many we had to train from scratch. But despite the difficulties, we managed to assemble a team and host wonderful events for more than 200 guests per concert. There had been no such precedent in Gyumri before, and we held two very successful seasons: 2020 and 2021.
Over these years, there were several other projects, including one in Tatev. At the moment, our company manages the restaurant “Poloz Mukuch,” one of Gyumri’s first iconic restaurants. This is a place with a special history, well known to the townspeople, and for us, it is a great responsibility to revive its traditions. Our goal is to make it a point of attraction both for our fellow Gyumri residents and for visitors to the city. Anna Sargsyan.
“What is special about the name Poloz Mukuch?”
Poloz Mukuch is a name deeply connected with the history of Gyumri. He was a well-known merchant, often traveled to Tbilisi, and had a wonderful sense of humor. It was interesting to build the restaurant’s concept around his persona. Anna Sargsyan.
Our establishment is located in a 19th-century building, where a unique fresco has been preserved – depicting a wedding scene. We retained all the original interior details and décor to emphasize continuity and respect for traditions.
At the same time, we worked on the interior details with talented designers. As a result, we were able to subtly integrate several pieces of unique furniture, fittings, and accessories. This is how we created a small Armenian restaurant with elements of modernity, where everyone feels at home. Anna Sargsyan.
“Ms. Sargsyan, what makes your restaurant unique?”
“First of all, it is an Armenian restaurant, but with a distinctive character. Its hallmark is draft local beer. The cuisine is based on national dishes, refined by our head chef and his team. The bar offers fruit liqueurs (since Poloz Mukuch traded in fruits) and signature cocktails from our bartenders.
In the details – white tablecloths and elegant presentation. For many in Gyumri, this was unusual, considering the restaurant’s established history. However, we decided not to follow the usual standards, but to create a new culture of restaurant service in the city, and today we are proud to have given Gyumri an establishment with a unique style and soul. Anna Sargsyan.
“What challenges might a restaurateur face in the initial stages?”
“If we talk about Gyumri, one of the main challenges is the lack of staff. There are almost no places in the city for professional training in the restaurant business, and experienced specialists are very few.
Nevertheless, I am glad to see that my team consists of talented people who are eager to learn, develop, and discover new things. For us, it is important not just to work, but to create a culture of service and gastronomy in Gyumri, and we walk this path together. Anna Sargsyan.
“Ms. Sargsyan, how do you stay resilient and keep moving forward? What advice would you give to young people who want to work in this field?”
“Sveta, in life there are no paths that are only easy and smooth. If you have chosen your path and your goal is truly important – go all the way, despite the difficulties. Anna Sargsyan.
The restaurant business is about challenges, overcoming difficulties, and unexpected situations. But if you give up at the first failure, then perhaps it is not even worth starting.
I too have had difficult moments, but when I look back, I remember only the good – the path that brought me here. And it is precisely this outcome that gives me the strength to keep moving forward. Anna Sargsyan.
“How is the restaurant business developing in Armenia?”
“If we talk about Yerevan, the industry here is developing very dynamically – new establishments, concepts, and trends are emerging. The city offers a huge variety of restaurants, and this sector continues to grow actively. Anna Sargsyan.
As for the regions, particularly Gyumri, the situation is also changing for the better. High-quality, interesting establishments are opening, and a culture of gastronomy is emerging.
I am confident that development should actively extend to the regions of Armenia. There is enormous potential and cultural wealth here. It is important to attract investment and develop the regions. Anna Sargsyan.
