Food--the preparation of it, the appreciation of it, and sharing the sensual pleasures of it with others--has been a focus of Serge Madikians' life since his childhood. The grandchild of an Armenian immigrant, he grew up in Tehran, Iran, where for three generations his family has owned and operated restaurants and a pastry shop, including their flagship restaurant, Café Naderi.
In pursuit of his academic studies, Serge moved to California in mid 1980's to study history and philosophy. Then in 1992, he moved to New York City where he completed his graduate studies. But eventually, his passion for cooking prevailed and, returning to his deep roots, he enrolled at the French Culinary Institute in 1998 to further his skills.
Upon graduating from FCI, Serge cooked alongside the most celebrated chefs working today, including Jean-Georges Vongerichten at Jean Georges; Kurt Gutenbrunner at Monkey Bar and Wallsé; and David Bouley at Bouley Bakery and Danube.
Well regarded for his originality and inventiveness, Serge and his culinary creations as Executive Chef at Chez es Saada in New York City were featured in The New York Times. Additional stints in New York City and California followed. But in the spring of 2002, Serge discovered the pleasures of cooking fine food in spectacular country surroundings when he became Executive Chef at Main Street Bovina in the Catskills region of New York. There, he earned high praise for his innovative use of fresh, local ingredients.
Now, the Hudson Valley and environs offer Serge the perfect setting in which to indulge his passion even further. Drawing inspiration from his native region, and utilizing techniques from diverse cuisines, Serge brings together distinctive Mediterranean and Middle Eastern flavors and the abundance of the Hudson Valley to offer up the eclectic and exotic dishes found only at Serevan Restaurant.
We hope you'll visit soon.