Chef
VARTIVAR JARKEZIAN
Vartivar Jarkezian, of Armenian origin, was born in Lebanon and spent twenty years of his life in Saudi Arabia. From a young age, he fell in love with cooking, influenced by his mother's, who inspired his signature starter: Flora's cauliflower. Driven by a deep love for gastronomy, the blend of his Eastern cultures has allowed him today to create his own cuisine, filled with emotions and memories.Arriving in Paris in 2015, he made his debut in Parisian kitchens. The chef joined the Albert de Mun school and then the EPMT to perfect his skills alongside Damien Boudier, master restaurateur at the Bissac restaurant.
At 21, his time at Assaf Granit's Michelin-starred Shabour is remarkable. Starting out as a chef de partie, he helped earn the star that would allow him to land his position as sous chef for three years before finally leaving this adventure to take his place as chef at Campelli. The stories are many and varied, not only through the dishes but also through their titles. It all starts at the starter with a name that is no coincidence, Campelli, in Latin, the name of the fields from the former marshes of the neighborhood which also give their name to the rue Croix des Petits Champs.
The chef promises you a journey of the senses through his cuisine and his striking childhood memories, with daring, frank but balanced blends, from Beirut to Paris via Jeddah and Yerevan. The mastery of spices will immerse you in the chef's universe.