Hamlet Margaryan

1.We know that you are a chef very committed to sustainability, what does this word imply to you? 

In our sector, sustainability is like a tool that connects us with our customers so that together we do our part to help the environment.

2.Do you think sustainability is a concept that is here to stay?

Yes, because being sustainable is more than just a fad or a nice accessory: It is becoming a necessity for us now and for generations to come.

3.How do you spread the message of sustainability through your gastronomy?

At the moment I dedicate myself exclusively to consulting, business modeling and the creation of projects in the HORECA segment.

All clients who come to me to create the concept of their establishment in a service package also receive a recommendation on sustainable development, from the design of a commercial kitchen to the creation of a menu.

4.Do you believe that eating more vegetables and fish has a bigger impact on people's health than we think?

Of course, I'm not going to recommend eating only vegetables, fruits, whole grains and fish (fish is often a healthy choice, but on average has a larger environmental footprint), but I can only assure you that, after 15 days of eating only these ingredients, you will see a difference in yourself. you will simply improve your health.

5.If you had to choose three dishes made with vegetables, which ones would you recommend?

My favorite is Ratatouille, I can cook it and eat it non-stop.

One of the famous and national dishes of the country where I was born is the "Pasuts Tolma", it is different cereals stuffed with pickled cabbage leaves, as soon as I have the opportunity I will share the recipe with you.

Cabbage fillet with lime sauce, pine nuts and olive oil.

6.Do you use km 0 products or products from local suppliers?

I recommend it to all my clients (restaurants) but of course, not everyone complies and is prepared, as safe and local products are not the cheapest and especially if they are seasonal.

7.Could you tell us how we can help from home to spread the message of a more sustainable gastronomy? Perhaps with small actions?

With small actions such as the media and social networks.

Above all, educational materials such as recipes, selection of techniques, information on waste reduction, etc.

The main thing is educational materials.

8.Finally, can you tell us what ideas you are working on for the future with the goal of being a "sustainable chef"?

It is a blog, a blog about the restaurant business and design, in which there will be topics such as "Sustainable Restaurant" in which almost all aspects of creating a sustainable restaurant will be included.