Vartivar Jarkezian: a passionate chef with multiple influences
Vartivar Jarkezian is a Franco-Armenian chef whose cuisine reflects a background rich in experience and cultural diversity. Born in Lebanon, he grew up in Saudi Arabia before moving to Paris in 2015. His love of cooking began in childhood, deeply influenced by the traditional dishes prepared by his mother, Flora. In fact, it was she who inspired his famous Flora cauliflower, a tribute filled with love and family memories. This signature dish symbolizes not only his oriental roots, but also his desire to fuse tradition and modernity in his creations.
The journey of a determined chef
Jarkezian didn’t follow a conventional route. After arriving in Paris, he honed his skills in renowned establishments, notably alongside Damien Boudier at the Bissac restaurant and later with Assaf Granit at Le Shabour, where he helped earn a Michelin star. It was this experience at Le Shabour that propelled him into the world of exceptional chefs. When he finally took the helm at Campelli in 2023, he was able to express himself fully through his dishes, infusing his own story and emotions into every plate.
Campelli: cooking as a testimony to his career
At Campelli, every dish is a declaration of love to his origins and childhood memories. The chef makes a point of revisiting the flavors of his past, whether through emblematic dishes like butternut velouté façon bisque de homard, or his Flora cauliflower, infused with tahini and sumac, evoking family meals shared during his childhood in Lebanon.
Vartivar doesn’t just cook, he puts his soul into every creation. Each of his dishes tells a story, whether of Beirut’s bustling markets or moments spent with family. His approach is marked by a deep respect for ingredients and a perfect mastery of French techniques, which he fuses with the spices and flavors of the Orient. This passionate approach is reflected in Campelli’s rapid success, which has been rewarded with 2 Gault & Millau toques.
A quest for authenticity and sharing
What sets Vartivar Jarkezian apart from other chefs is his deep emotional commitment to cooking. For him, it’s not just about preparing dishes, but about sharing intimate, personal moments with his guests. “Seeing people enjoy what I cook is my greatest reward,” he confides. This desire to share his experiences through his culinary creations explains why every dish at Campelli is an invitation to travel, blending love and passion with a touch of nostalgia.
Vartivar Jarkezian, conquering the Michelin star
After helping to win a Michelin star for the Shabour restaurant, Vartivar is aiming for his own star at Campelli. For him, this star would be the consecration of his hard work and the limitless investment he puts into every dish.
For an authentic, emotionally-charged culinary experience, Campelli is a must in the Parisian gastronomic landscape. Discover more about Vartivar Jarkezian and his world on his Instagram account and through the Paris Select website.
