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Each year, ProFood Armenia further strengthens its position as one of the region’s leading professional platforms for the hospitality and gastronomy industry. The event brings together chefs, restaurateurs, producers, suppliers, HoReCa experts and industry professionals shaping the future of modern gastronomy.

Among this year’s featured participants was the renowned Armenian chef, culinary consultant and executive chef of Marush Kitchen, Rafik Sinanyan. Within the professional community, Sinanyan is recognized not only for his work in the kitchen but also for his contribution to the development of contemporary Armenian gastronomy.

His culinary philosophy blends a deep respect for local ingredients with a keen awareness of global culinary trends, helping bring Armenian cuisine to a wider international audience.

That approach was reflected in the “four hands” masterclass he presented alongside fellow chef Horen Harutyunyan. For Sinanyan, participation in ProFood Armenia has already become an important professional tradition.

“This is my second consecutive year taking part in ProFood Armenia,” Sinanyan told NEWS.am STYLE. “This time I’m presenting a four-hands masterclass. I also took part in the conference’s business program, where we discussed kitchen management and the efficient use of ingredients.”

According to the chef, platforms like ProFood Armenia play a vital role in the growth of the professional community by creating opportunities for chefs and hospitality professionals to exchange knowledge, explore new approaches and discuss the industry's most relevant challenges. The masterclass itself provided one such opportunity.

“We created several dishes that combine Armenian and Asian culinary traditions,” Sinanyan explained. “We wanted to demonstrate how high-quality Armenian ingredients can be reinterpreted in a completely new gastronomic context.”

During the session, the chefs presented a series of signature dishes combining Armenian ingredients with Asian cooking techniques. One of the key objectives was to show that local ingredients can work across a wide range of culinary styles while retaining their identity and authenticity.

Among the most unexpected creations was a dish that brought together two iconic comfort foods from different cultures: Armenian dolma and Chinese dumplings. Dishes like this offered a glimpse into how new culinary ideas emerge when different food cultures meet.

According to Sinanyan, developing the concept required extensive experimentation and repeated recipe testing. Some combinations initially seemed unconventional, but the search for new flavor experiences was central to the project from the very beginning.

For the chef, a willingness to experiment and continuously explore new tastes is precisely what drives Armenian gastronomy forward. Having worked in the industry for more than 12 years, he believes the country’s culinary scene has made enormous progress over the past five years and is now emerging as one of the region’s fastest-growing gastronomic destinations.

Throughout the masterclass, Sinanyan spoke not only about the dishes themselves but also about the principles behind their creation. For him, a successful dish is not built on the desire to surprise guests with unusual combinations. Instead, it comes from understanding how ingredients interact, complement one another and unlock new dimensions of flavor.

The masterclass offered a compelling example of how Armenian cuisine can remain true to its roots while embracing new ideas, flavors and culinary traditions from around the world.

Liana Aghajanyan

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