Davit Yeremyan rule: do first, talk later
“Everything begins with a goal and the responsibility for change. This is how a real future is built,” said David Yeremyan, founder of Yeremyan Projects, in an exclusive interview with HoReCa Magazine Armenia.
“Mr. Yeremyan, tell us a little about yourself. How did your path to success in business unfold?”
“I could speak at length about my 24-year journey in the hospitality industry. This path began in 2001 with a small kiosk in Yerevan, but with great perseverance, an entrepreneurial mindset, and determination that had already manifested during my school years. Thanks to these qualities, from the very first steps in business, I moved forward, never feared my dream, set goals, and achieved the fulfillment of my mission.
As a result of persistent, tireless work, one kiosk grew into two, then three, then four, and eventually ‘Yerevan Khachapuri’ was opened. I often refer to this as my entry into the restaurant business, which at that time was practically non-existent.
I dreamed of creating an establishment where people would come with their families, where we would revive Armenian cuisine with its traditional dishes, where national color would prevail, songs and music would play, and all of this would be presented at a high level and with taste. One could say that this became the starting point for the development of the sector.
First and foremost, it was necessary to change the culture, overcome skepticism, eliminate stereotypes regarding certain professions, create new specializations, and thereby prove that work in the hospitality industry can be competitive and respectable.
Guided by this mission, in 2006, the restaurant ‘Taverna Yerevan’ opened on Khorenatsi Street, which later expanded into a network with branches: ‘Paronyan,’ ‘Amiryan,’ ‘Teryan,’ and ‘Taverna Yerevan Pribrezhe.’
Yeremyan: Thanks to our systematic goals for implementing changes, developing Armenia and Yerevan, presenting the country on the gastronomic map of the world, and properly showcasing Armenian cuisine, new concepts were created over many years: from Armenian cuisine to European and fusion, from quality fast food to Italian cuisine and premium steaks, from a patisserie to the pinnacle of Armenian culinary art — authorial haute cuisine.” Davit Yeremyan
“What inspired you to create Yeremyan Projects?”
“Partly, I have already answered this question earlier. For me, inspiration has always been and remains the drive for change. This has been the case throughout my conscious life.
Was the hospitality sector developed at that time? No. Therefore, change was necessary, a goal was needed, and daily persistent work was required for the industry to develop, grow, and contribute to the country’s development, economy, and tourism.
Was Armenian cuisine represented on the global map of haute cuisine? No. Therefore, it was necessary to take on this mission and create the only concept of haute Armenian cuisine in Armenia and the world.
Are high-quality, pure, healthy dairy products in demand in our society? Yes. That is why it was necessary to take the initiative and create high-quality dairy products from whole milk with a closed production cycle and adherence to high standards. Everything begins with a goal and the responsibility for change. Only on this path can one find their true purpose.”
“Mr. Yeremyan, is there a restaurant on your list that holds a special place in your heart? Perhaps it is ‘Taverna Yerevan,’ your first project, from which it all began.”
“That is like asking parents which of their children they love more. I love all our restaurants equally, because each of them is unique, has its own purpose, history, character, and special atmosphere. I invest all my love, care, and effort into the development of each one. In every restaurant, I have favorite dishes and a special corner where I particularly enjoy being.”
“In your opinion, what is important for the successful development of a restaurant?”
“If I had to express it in one word, I would choose ‘purpose.’ What was the purpose of creating this restaurant? What were its idea and concept? If the purpose is noble, based on the principles of high-quality service, and remains unchanged, then most likely it will be fulfilled.”
“How do you assess the development of the restaurant industry in Armenia and your role in this process?”
“Today, I am pleased to note that the restaurant sector in Yerevan has taken shape and continues to develop. I often recall 2006 — what the perception of restaurants was then and how it has changed today.
Yeremyan: No one believed that this sector could, for example, become a major taxpayer and make a significant contribution to the country’s economy. But even then, I understood the importance of these goals and saw the direction in which the world was moving. I clearly remember the stereotypes that existed regarding the profession of a chef.
For us, it was essential to change the situation: to raise the prestige of professions in the hospitality sector, ensure quality training, and bring service to a high standard.
Thanks to the work we have done, today chefs are in demand, and culinary arts are perceived as an art form. And this is only a small part of the professions that we have been able to make prestigious and popular.
I am proud that we were at the origins of the industry’s development and laid a truly solid foundation.”
“Do you plan to open a restaurant outside of Armenia?”
“Of course, we have the goal of expanding beyond Armenia and opening a restaurant abroad. However, a goal and a priority are different concepts. When the time comes, and our goals align with our priorities, we will definitely take this step.”
“How did the idea of creating your own farm come about?”
“For us, it has always been a priority to ensure the highest quality of products used in our restaurants. However, the quality of dairy and meat products available on the market did not meet our standards, and we would not compromise. There was only one solution: to create our own dairy and meat production that meets high standards.
Yeremyan: This is how the unique concept ‘From Seed to Table’ for Armenia was born. In 2019, we launched the first livestock farm in Jermuk, and in 2023, the second one in the Tashir community of the Lori region.
This farm has no analogues not only in Armenia but in the entire region. The entire closed production cycle of milk is controlled here: from feed preparation and monitoring the cows’ health to milking, quality control, and producing 100% natural Grade A milk. This whole, healthy milk is delivered to the plant in Yerevan, where it is used to produce Yeremyan Products dairy products.”
Yeremyan: The health of society, the development of a milk consumption culture, and the promotion of healthy habits are our key priorities. To our consumers, we offer dairy products made from natural, whole milk, which is also used in the company’s restaurants.
“Mr. Yeremyan, what are the upcoming plans for expanding the ‘Yeremyan Products’ line?”
“We are constantly developing new products, but it is important for us that they resonate with consumers and become favorites. We move forward in small but confident steps. When creating each product, we must be completely certain that every detail is considered — from quality and taste to packaging. Only then can we confidently offer it to our families and use it at home for all family members.”
“Please tell us about the Yeremyan Academy of Culinary Arts and Hospitality. What is its mission, what knowledge do students gain, and what are its achievements to date?”
“The Academy was established with an important mission — to train and enhance the qualifications of hospitality professionals, promote competition, and support the development of the sector. It was created in response to the industry’s needs and today serves the entire restaurant sector.
In nearly six years of operation, the Academy has brought industry education in Armenia to a high professional level, implemented international standards, and changed the perception of several professions in society. It has introduced significant reforms in the fields of culinary arts and hospitality, considering them in the context of developing gastronomic tourism in the country.
In this direction, the company has expanded its educational activities and developed 65 programs in collaboration with the City of Oxford College. More than 90% of the over 2,000 graduates of these programs return to the industry with new professional knowledge.
During this time, the Academy has established partnerships with 40 international and domestic organizations, becoming a connecting link for culinary diplomacy in Armenia. We are pleased to note that today, education at the Academy is one of the key competitive advantages for professionals in the field.”
