"BEGIN WITH END IN MINd"

Hello, My name is Mher Gevorkjan, and I am the founder of GEVORKJAN CONSULTANCY. I am an Estonian citizen who was born in Yerevan, Armenia. Growing up in Estonia, I learned many new things, including language, culture, etc., but I started cooking in my mom's kitchen back in the day, growing up in an Armenian family, where food is part of the ancient culture. I occasionally helped my mom take care of family gatherings, host friends, and celebrate holidays. One day, I decided to go to Culinary college with my friends. Cooking became part of my professional life.

I graduated from Culinary college when I was 19 and started my career in one of Tallinn's restaurants.  Estonia was too little for my ambitions, and after a few years, I decided to join a Big Cruise Ship as a Chef de Partie. Thomson Holidays, Louis Cruise Lines, Celebrity Cruises etc. While working on board a ship, I traveled the world learning different flavors. I left the fleet in 2005 as a Sous Chef and started my first assignment as Executive Chef at Reval Hotel Lietuva, Vilnius, Lithuania. In 2007, I joined Marriott International as an Executive Chef of the Copenhagen Marriott Hotel. Within the chain, I moved to Kazakhstan, leading two hotels in Atyrau, the Renaissance and Marriott Executive apartments. The journey didn't stop there. In 2010, I joined the Armenia Marriott Hotel as Director of the Food and beverage department. One day, I decided that the time had come to settle back in the Baltics, and I took a Task Force assignment and joined Swissotel Tallinn as DFB for three months.

In 2012, after achieving a higher career in the corporate Hotel business, I opened my first restaurant, Böff Steakhouse Vilnius. Böff symbolized my success in the hospitality business, and I greatly impacted Vilnius's culinary scene. Real STEAK culture was introduced to the nation. The other three concepts were created to support my restaurant group and accommodate more guests in our restaurants. The TOWN Contemporary Grill & Bar, BUČERIS meat shop & bistro, CÆSAR Salad Bar & Grill.

When I was climbing up my culinary career, I always wanted to become someone who could guide, teach, and assist others to achieve their goals as I did. Working in International Hotel chains like Marriott, Swissotel and others, I saw myself going into my business and developing my own company, becoming a coach-consultant, creating new Concepts, and Implementing them with small and big investors, and here I am. My name and restaurants are mentioned in several cookbooks, some found below.