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Master Chefs from Around the Globe Gather in Armenia for Yerevan Wine Days


Master Chefs from Around the Globe Gather in Armenia for Yerevan Wine Days

Armenia proudly hosted the 2024 Yerevan Wine Days, and The Armenian Report was on the scene to capture the events. This year’s festival was notable for its international flair, with organizers inviting chefs from the Armenian diaspora and around the world to join the celebrations and participate in cooking demonstrations.


One of the standout figures at the festival was Zarmig Haladjian, a Master Chef, TV personality, author, and owner of Mamig restaurant in Doha, Qatar. Haladjian, a Diaspora Armenian, shared her unique culinary journey and the importance of her dual heritage. “I was born in Lebanon but I’m Armenian,” she said, highlighting how her background influences her cooking. Her passion for blending the flavors and traditions of both her native and ancestral homes was evident in her presentations.



Chef Arbi Gharakhani, the founder of the Armenian Chefs Association, also took time to speak with us. He emphasized the crucial relationship between food and wine. “You can’t have good food without good wine,” Gharakhani explained. He believes that food bloggers and influencers are key to showcasing Armenian cuisine to a broader audience.



Another notable guest was Chef Mary Sue Milliken from Los Angeles. Milliken, a celebrated restaurateur with several establishments across Southern California, expressed her admiration for Armenian produce. “I love the fresh produce in Armenia,” she said. The chef chose the nation fruit of Armenia, apricots,  us the fresh apricots she was preparing to bake withWith many Armenian friends and frequent visits to Armenian restaurants in Los Angeles, Milliken felt a deep connection to the culture. Her enthusiasm for Armenia and its culinary delights was felt as she shared her experiences.



Yerevan Wine Days also featured the native food of the Republic of Artsakh (Nagorno Karabakh). A group of women from the now occupied region of Hadrut from Artsakh were there making fresh Zhingyalov hats. This flatbread stuffed with finely diced herbs and green vegetables is a traditional dish of Armenians from Artsakh and Syunik. 



The festival also attracted numerous tourists, eager to explore Armenia and its rich wine culture. We spoke with several visitors about their impressions and were delighted to hear their positive feedback. Many were captivated by the country’s hospitality, scenic beauty, and, of course, the exceptional wine and food.



Yerevan Wine Days 2024 was not just a celebration of wine but a fusion of cultures, stories, and tastes. It highlighted Armenia's growing reputation as a destination for food and wine enthusiasts and showcased the talent and creativity of chefs from around the globe. The event was a testament to the power of culinary arts in bringing people together and celebrating heritage.

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