Ara Keyork Sarkisian’s culinary journey is a testament to passion, perseverance, and the profound influence of family heritage. Born and raised in Amman, Jordan, with Armenian roots, Ara’s story is one of humble beginnings, relentless dedication, and a deep-seated love for the culinary arts.
Early Influences and Family Legacy
Ara’s introduction to the culinary world was deeply personal. His grandfather, an Armenian-Palestinian pastry chef, and his grandmother, an executive chef managing two restaurants in Haleebo, laid the foundation. However, it was his mother’s passion and strength that truly ignited his culinary aspirations. Her stories, rooted in their family’s rich culinary traditions, inspired Ara to view the kitchen not just as a workplace but as a home.
“I was inspired by my mother’s stories about her parents—my grandfather, an Armenian-Palestinian pastry chef, and my grandmother, who was an executive chef managing two restaurants in Haleebo. Of course, my mother herself is my main inspiration. Her passion, strength, and connection to our family’s culinary roots are what truly led me to this path. This industry feels like home because of her.”
The Humble Beginnings
At just 15, Ara embarked on his culinary journey as a dishwasher at a local Burger King. This early experience, though challenging, instilled in him the values of consistency and discipline. Observing the cooks in action, he found inspiration and a clear vision of his future in the kitchen.
“My professional journey began at 15, when I started as a dishwasher at a Burger King restaurant. I was just a kid trying something new in life, and it taught me the importance of consistency. As I worked, I grew to love watching the cooks in action, and I knew I wanted to be like them. That early experience was tough but valuable, as it laid the foundation for my work ethic and discipline in the kitchen. Over the years, I’ve learned that consistency is key in both the kitchen and life.”
Climbing the Culinary Ladder
Ara’s dedication and hard work did not go unnoticed. Over the years, he transitioned from washing dishes to taking on more significant roles in the kitchen. His commitment to excellence and continuous learning propelled him forward, leading to notable achievements and recognition in the culinary world.
One of his significant milestones was winning the silver medal in the HORECA Black Box Competition. This accolade was not just a testament to his culinary skills but also a validation of years of perseverance and dedication.
“My biggest achievement so far has been winning the silver medal in the HORECA Black Box Competition. It matters deeply to me because it validated years of hard work, pressure, and discipline—and showed me that I belong in this field. The experience also taught me how to stay calm under pressure, think on my feet, and trust my instincts, which are essential skills I continue to carry with me every day in the kitchen.”
Mentorship and Personal Growth
Throughout his journey, Ara has been fortunate to have mentors who guided and shaped his approach to the culinary arts. One such mentor, Aslan Turkmanli, imparted a piece of advice that resonated deeply with him.
“One of the most valuable lessons I’ve learned in my career came from my mentor, Aslan Turkmanli, after a particularly tough service. He told me, ‘In the kitchen, be a name, not a number.’ This lesson has shaped my approach to work, reminding me to always bring my individuality, passion, and dedication to everything I do.”
This emphasis on individuality and passion has become a cornerstone of Ara’s philosophy, influencing not only his cooking style but also his interactions with colleagues and aspiring chefs.
He also mentioned that he work in Majora restaurant and I really owe alot to his head chef/ big brother for guiding him and teaching him incredible things over a year and a half almost two years, He says its been working with it’s been great honor his name is Jonas Low originally from Hawaii.
Looking Ahead: Sharing Knowledge and Inspiring Others
Ara’s journey is far from over. With a vision to inspire and guide the next generation of chefs, he is working on publishing his first book, “Behind That Pass.” This guide aims to provide insights, lessons, and personal experiences to help budding chefs navigate the challenges of the culinary world.
“Looking ahead, I’m working on publishing my first book, Behind That Pass. It’s a guide for the new generation of chefs—a way to pass on the lessons I’ve learned and help them navigate this tough but beautiful industry. I also plan to launch my own pop-up food concept, either monthly or weekly, to keep creating, sharing, and connecting through food.”
Through these initiatives, Ara hopes to leave a lasting impact on the culinary industry, emphasizing the importance of passion, discipline, and respect for ingredients.
Words of Wisdom
Reflecting on his journey, Ara offers advice to his younger self and to aspiring chefs:
“If I could give advice to my younger self at the start of my career, I’d tell myself to trust the process, dedicate more, and be patient. There will be tough days, but every step is part of the growth. I’d remind myself to stay focused, keep learning, and never lose sight of my passion for food. Most importantly, I’d tell myself to always be true to who I am and to value consistency in everything I do.”
A Legacy in the Making
Ara Keyork Sarkisian’s journey from a young dishwasher to a celebrated chef is a story of resilience, passion, and the enduring influence of family. His commitment to excellence and his desire to uplift others in the industry make him not just a remarkable chef but also a beacon of inspiration for many.
Follow his culinary adventures and insights on Instagram.
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