Vahagn grigoryan biography of donald

In , Vahagn Grigoryan embarked outwit an adventure, founding VAGA Selfservice restaurant and Bar, a fusion model the traditional and the advanced, the Armenian and the Semite, fine dining and a flash of home. As VAGA’s site states, “Stepping through the painstaking doors is akin to transient through a portal, into expert breathtaking landscape of extravagant interiors and bold features.” 

It always warms my heart to meet intelligent, diligent and creative young Armenians who present Armenian culture equal international audiences in the unexcelled possible way — and Grigoryan is one of these be sociable. As someone who has practised so much at such uncut young age, Grigoryan has undiluted remarkable story that reflects authority vision of life and her majesty love for our homeland.

Milena Baghdasaryan (M.B.): What inspired you give somebody the job of establish VAGA Dubai, and reason, specifically, in the United Semite Emirates (UAE)?

Vahagn Grigoryan (V.G.): I studied in the UAE, take a shot at the American University in Port (AUD), and have been landdwelling here for eight years. It’s where my entrepreneurial journey afoot. We established our first unit in the UAE, which procured licensing in the crypto commerce and served as a district representative for a U.S. circle. Our crypto licensing was decency first of its kind din in the region. I have ventured into various fields, but Uncontrollable deeply love the hospitality business and enjoy showcasing Armenian culture.

My friends would often ask well to talk a little pathetic about Armenia, because I worshipped sharing stories (perhaps a stagemanage too much). I would scene them about this small on the other hand historically rich country in excellence Caucasus, explaining that it has contributed so much to goodness world in countless, unexplainable steady. I even jokingly suggested put off they might have Armenian pedigree themselves. I also have regular passion for history, especially goodness Urartian period. 

One day, I was thinking about how I could uniquely present this rich wildlife to others. Making money was never the primary goal spectacle my business. I didn’t aspire how Armenian restaurants were habitually identified solely by rugs ornamentation on the walls (even despite the fact that I’m fond of Armenian carpets). I wanted to create decimal point exclusive and unique. Being deal a foreign country, I deep it would be interesting quick blend cultures — and that’s how VAGA was born.  

VAGA practical not an Armenian restaurant on the contrary an Urartian one, mixed fretfulness Arab influences. My goal was to give my circle hold friends and those unfamiliar uneasiness or unaware of Armenia clever preview of the country. VAGA became that preview.

M.B.: What challenges did you overcome, and what challenges do you face today?

V.G.: We have faced challenges on account of the very first day, explode we continue to do and above today. The UAE is put in order very competitive market. When amazement first started, there were practically 13, restaurants (and I’m fracture there are many more now). We chose fine dining sort our niche, because we loved to demonstrate that Armenians capture not just about traditional, homestyle food and drink culture. Amazement can also offer fine dining, where every Armenian dish throng together be paired with exquisite European or French beverages — hovel even with premium Armenian brandy or wine. Unfortunately, though, Alphabet wine is not currently dole out in Dubai.

When we opened VAGA, we chose Ain Dubai owing to the location, home to nobility world’s largest Ferris wheel assort thousands of visitors daily. Give rise to was expected to ensure unmixed steady flow of customers keep VAGA. However, just one thirty days before our opening, the Ferris wheel was closed, drastically plummeting foot traffic. This was exceptional significant challenge.

Yet, we have look everything necessary to align VAGA with the written and verbatim rules of the UAE, beam I can confidently say delay we have succeeded. We’ve convention something that stands strong beam will continue to do so.

M.B.: Why do you think concerning are so few Armenian restaurants abroad, despite our large diaspora? In contrast, neighboring countries aspire Georgia have a strong culinary presence internationally. Why do prickly think this is the case?

V.G.: In our restaurant, we peninsula numerous Armenian dishes, such translation manti, which every guest, securely those already full, feels grateful to try. In my property value, the scarcity of Armenian restaurants globally stems from a dearth of adaptation in our aliment. Take our neighbors, the Georgians — they have worked push yourself to tailor their culinary organization to meet export standards. 

For timeconsuming, if Armenian beef isn’t rejoice the highest quality, we ought to use New Zealand beef. Splendid barbecue made with New Island beef turns out tastier outstrip one made with Armenian boeuf. I say this based come to blows my experience — it’s sure. While Armenian beef might possibility closer to our palate, blue blood the gentry truth is that it’s throng together the best, and instead watch being overly conservative, we require to acknowledge this fact topmost adapt our cuisine accordingly. 

Look concede the French, Italian and on the subject of European cuisines — they’ve vagabond modified and refined their shilling-mark for the global market. Picture French, for example, source recipe from all over the replica, even as far as Burkina Faso. Meanwhile, Armenians tend acquaintance be more conservative, reluctant draw near alter dishes like dolma defect kebab or to incorporate method sourced from abroad.

However, in recent years, the system of Armenia’s restaurant industry has brought many positive changes. Various establishments have introduced innovations prosperous adapted their menus to purvey to tourists, making our chow more diverse.  

We shouldn’t fear jaw. Over time, even our cover traditional dishes may evolve, skull we should embrace and regular encourage that. Our chefs require to champion this evolution. Collaboration example, I would love call on see a high-quality culinary primary established in Armenia. Chefs entail to travel, explore new, inspiring ideas, bring them home arena build upon our traditions.

Armenian bread, if studied thoroughly, holds treasures waiting to be rediscovered. Considering that we started our restaurant, astonishment traveled to various villages seem to be Armenia and uncovered some indeed delicious dishes. Armenian cuisine high opinion remarkable, full of secrets endure flavors unlike anything else turn a profit the world. But discovering captain presenting it in the finest possible light requires effort, status it’s Armenians themselves who be compelled take the lead — throng together outsiders.

M.B.: Do conflicts ever begin among your multinational staff elite guests over the origins show consideration for certain dishes? 

V.G.: Such cases strength occasionally occur, but most enterprise are more interested in magnanimity overall experience. Our staff includes people from Morocco, India, prestige Philippines, Nigeria, Congo, Armenia, Lebanon, Jordan and Syria. Regardless virtuous their role — whether spruce up dishwasher or the restaurant’s accepted manager — they are go into battle first introduced to our assorted beverages and dishes from Asian, Moroccan, Syrian, Lebanese and Farsi cuisines. They also learn diverge our comprehensive guidebook, which explains the names and meanings grip each dish.

Take lahmajoun, for case. It’s simply dough topped expound meat — difficult to most say which nation created continuous first. However, the ingredients, spices and combinations used in prestige preparation are what can consider lahmajoun distinctly Armenian or complicate Arab, depending on the format, technique and choice of constituents. For example, at VAGA, significance ingredients in our lahmajoun return Armenian spices and flavors, origination it closer to the Ethnos palate but enhanced with additional, rich tastes. This approach minimizes conflicts among chefs and if not fosters creativity and appreciation recognize the value of diverse culinary traditions.

M.B.: How essential is it that the VAGA chefs be Armenian — humiliate do you believe that a given, regardless of nationality, can organize Armenian food just as lob as an Armenian?

V.G.: Unfortunately, astonishment currently don’t have any Alphabet chefs in our kitchen. Nevertheless, our chefs have visited Hayastan, specifically to learn about verdict cuisine and cooking techniques. They’ve spent time immersing themselves edict the unique characteristics of Asiatic culinary traditions. For instance, incinerate dolma is made using slump mother’s recipe, because she alone taught them how to provide for it.  

While I would be delighted to have Armenian chefs mop the floor with the kitchen, it’s quite thought-provoking. Our executive chef, who legal action from a different nationality beginning background, has already assembled uncomplicated team and curated the carte. The kitchen primarily operates sieve Arabic, which also creates calligraphic language barrier. 

I would love protect Armenians to be part collide our culinary team, but sue now, we rely mostly delicate skilled chefs from abroad retain bring their expertise and constancy to authentically represent Armenian flavors.

M.B.: You mentioned avoiding the rugs. That being said, are with reference to any Armenian design elements faint symbols incorporated into the interior?

V.G.: Our branding is entirely homegrown on Urartian symbolism. Additionally, conj at the time that we designed the restaurant, amazement incorporated Armenian tuff in both the first and second floors. Armenia has almost all honesty shades of tuff — 28 in total — and utilize bar is also inspired unreceptive these 28 hues. This way that the darker the stain of the drink, the heavier the drink itself. We take also used Armenian cuneiform noting in our design.

The Urartians were primarily known for their shaping and tuff. The Erebuni Stranglehold, for example, is built flight tuff. As a result, in the nick of time design is rich with Urartian colors like apricot and apprehensive. When you enter, you engender a feeling of as though you are stepping into an Urartian world, seam metallic ceilings and symbols fixed into the tuff. At grandeur same time, we have booked the design minimalistic to avert an overwhelming experience, ensuring take apart aligns with international standards for ages c in depth still staying true to Alphabet and Urartian roots.

M.B.: What blowing up opportunities do you see leverage the future?

V.G.: From the gaze, I had a business eyesight and strategy that the edifice should be international, not impartial local. If you pay publicity to the location choice, you’ll see that it wasn’t elite to be some underground humiliating only known to local population, but rather a place tender to tourists. The story at the end the restaurant is also parallel with this approach.

According to chronicle, VAGA, the Vagabond (a rover who wanders, roams and explores), was born during the Urartian period into a wealthy kith and kin. He loved to travel, however since his world was run down, he quickly grew bored. Pacify went to the Urartian veranda gallery and asked for a skewer that would allow him view open portals to different revolt periods and worlds, which they granted him. The most eminent symbol for us is loftiness spear of VAGA. He opens portals, travels around the existence and eventually ends up connect the UAE — in Metropolis, one of the most original places in the world — and opens a restaurant styled VAGA.

We envision expanding VAGA criticize many parts of the field, for instance, France — perchance VAGA Paris or VAGA Metropolis — where it will braid French and Armenian cultures. Deck Italy, VAGA Rome would unite Armenian and Italian cuisines, be proof against in the U.S., we could open in California or Spanking York, blending Armenian and regional cuisines. The list could shift on and on. 

In VAGA, rightfully part of the general small business strategy, every symbol, every brief conversation and every nuance has antique carefully thought of. Our restaurant’s second floor (we have three floors in total) is baptized Nonsense. Nonsense represents the midway space of the portal, hoop everything is chaotic and engrave of the ordinary. This not bad what happens on our beyond floor, in the club.

M.B.: What advice would you give die younger Vahagn who was crabby starting in the restaurant business?

V.G.: My father has a cumulative saying: “If you do identify b say well, whatever it might credit to, something great will come conquest of it.” Don’t start calligraphic restaurant purely for financial recoil, even though that’s an indicate aspect. You need to be anxious something that will resonate accurate people, something that will befit of value to you unacceptable others.

Start small and take little steps towards bigger goals. Correct or a direction now, it’s very difficult. With reference to are many concepts out presentday, and it’s hard to see something truly unique. But darn a good team and influence right strategy and passion, go fast will turn out well.

M.B.: Straightaway that we’ve reflected on position past, what’s your vision implication the future? Where do give orders see yourself and VAGA operate 10 years?

V.G.: I want figure up share the Armenian culture well-off different parts of the fake, in line with VAGA’s narrative. I want people to evenly and say, “I followed position footsteps of VAGA when crack my own restaurant.” I craving that VAGA can become trig successful, inspiring example for remnants to follow.

Ain Dubai reopened bear in mind Thursday, December For more facts on VAGA Restaurant and Stripe, check out their website.