Duration: 3 years

As part of The DVIN Hotel pre-opening and operational team, I was responsible for developing and launching the hotel’s entire F&B concept from the ground up — from kitchen design and operational systems to menu creation and guest experience strategy.

Within this project, I co-created and opened:

• The Stage – a rooftop show-dining restaurant with 300 seats, combining gastronomy and live performance. I led the full concept development, including the OS&E identity, kitchen operations, and menu design, and successfully managed the restaurant for three consecutive seasons.

• HAYRIK – a fine-dining restaurant inspired by Armenian heritage, reimagined through a contemporary fusion approach. The venue featured two banquet halls, four private dining rooms, and the hotel’s main breakfast area. I designed the kitchen layout and menu concept during the hotel’s construction phase and oversaw the launch and operations as Executive Chef.

In addition, I led the openings of two rooftop and beach venues — The Pool and N7, as part of the hotel’s leisure F&B division.

My team and I also provided F&B operational support for the One&Only Theatre, Fragrance Bar, Room Service, and catering for private events, government delegations, and large-scale performances.