Chef Karen Torosyan Biography (Belgium)

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Discover the remarkable journey of Chef Karen Torosyan, a culinary maestro hailing from Belgium. From his humble beginnings to becoming a celebrated figure in the culinary world, delve into his inspiring story and innovative creations. Explore Chef Torosyan’s unique approach to gastronomy, blending traditional Belgian cuisine with contemporary flair. Uncover the secrets behind his Michelin-starred restaurants and the profound impact he has made on the global culinary scene. Immerse yourself in the world of Chef Karen Torosyan and experience the exquisite flavors and artistry that define his remarkable career.


Chef Karen Torosyan is one of the most renowned chefs in Belgium, known for his innovative culinary creations that fuse classic French techniques with modern flavors and presentation. Born and raised in Armenia, Torosyan developed a love for cooking at a young age, inspired by his grandmother’s traditional Armenian cuisine. He moved to Belgium in his early twenties and began his culinary career working in some of the country’s most prestigious kitchens. Today, he is the head chef and owner of Bozar Brasserie, a Michelin-starred restaurant located in the heart of Brussels.

Early Life and Education:

Karen Torosyan was born on May 17th, 1985, in Yerevan, the capital city of Armenia. Growing up, he was surrounded by the sights, sounds, and aromas of his grandmother’s kitchen, where she cooked traditional Armenian dishes using fresh, locally sourced ingredients. Torosyan was fascinated by the way his grandmother could transform simple ingredients into flavorful, aromatic dishes that brought people together around the table.

As a teenager, Torosyan began experimenting with cooking, trying out new recipes and techniques in his spare time. He developed a passion for the culinary arts and knew that he wanted to pursue a career as a chef. After completing high school, he enrolled in culinary school in Yerevan, where he learned the fundamentals of cooking and developed his skills as a chef.

Career Beginnings:

In 2005, Torosyan moved to Belgium, where he began his culinary career working as a commis chef at Comme Chez Soi, a renowned restaurant in Brussels. He worked under the tutelage of chef Lionel Rigolet, who taught him the importance of using high-quality ingredients and the techniques required to create classic French cuisine.

After several years at Comme Chez Soi, Torosyan moved on to work at other prestigious restaurants in Belgium, including Sea Grill and Bon-Bon. At Sea Grill, he worked under chef Yves Mattagne, who taught him the art of seafood cuisine and how to balance flavors and textures in his dishes. At Bon-Bon, he worked with chef Christophe Hardiquest, who helped him develop his creative instincts and taught him the importance of pushing boundaries and taking risks in the kitchen.

Bozar Brasserie:

In 2016, Torosyan opened his own restaurant, Bozar Brasserie, located in the heart of Brussels. The restaurant quickly gained a reputation for its innovative cuisine, which fuses classic French techniques with modern flavors and presentation. In 2018, Bozar Brasserie was awarded a Michelin star, cementing Torosyan’s place as one of the top chefs in Belgium.

The menu at Bozar Brasserie changes frequently, reflecting Torosyan’s commitment to using seasonal, locally sourced ingredients. The restaurant offers a range of dishes, from classic French cuisine to innovative creations that showcase Torosyan’s unique culinary vision. Some of the restaurant’s signature dishes include foie gras with figs and brioche, pigeon with smoked eel, and chocolate mousse with raspberry sorbet.

In addition to its innovative cuisine, Bozar Brasserie is also known for its elegant, contemporary decor and exceptional service. The restaurant’s staff is knowledgeable about the menu and wine list, and they are committed to providing guests with an unforgettable dining experience.


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