An Armenian of Iranian heritage, Sevana was born in Kuwait.  At six years old, her family and she moved to the United States, and settled in Glendale, California.  Sevana’s grandmother’s, and subsequently, her mother’s cooking kindled her curiosity and then later her passion for food.  Growing up as an Armenian with diverse cultural backgrounds – Persian, Arabic, etc. –  Sevana’s interest in cooking and the culinary world transcends cultural boundaries, and for this she is ever so grateful to her family and parents.  We often hear Sevana saying “ in my house each meal was an exploration of flavors and ingredients”.  

Working along side her grandmother, who taught her how to roll dolmas, to working with her mother stirring the ever present Armenian soup, Apbour, Sevana recognized her calling.  She simply wanted to be a cook.  But not just any cook.  She wanted to capture the love and affection that was instilled in her by her family’s love for cooking and eating.

And with no surprise, she enrolled as a culinary student at the Culinary Institute of America, in New York.  Upon her graduation from the four-year Bachelors program at the Institute, she decided to join her fellow Armenian here at Serevan.

As the Sous Chef at Serevan, Sevana has brought her love and affection of her childhood memories of food.  Consequently, she has become and integral part of Serevan’s family, by being an effective Sous Chef, and also by expressing her love of food, just the way she had experienced through her grandmother’s and mother’s cooking.

A Sous Chef is the “right hand” of a Chef, carrying the burden  of making sure all is well and perfect for the Chef.  And we knew we had the right Sous Chef with us, once we heard Sevana say: “When I cook at Serevan, I am reminded of the first time I ate a mango…it was incredible!”  Who needs a better compliment ?