Karen Torosyan is an Armenian chef born in Georgia during the Soviet era. Originally aspiring to become a jeweller, he left school early to help support his family. Following political upheaval, his family relocated to Brussels, where he arrived at 18 without speaking French. Determined to build a career in gastronomy, he began working in restaurants as a 

dishwasher before enrolling at the INFOBO cooking school in Brussels to formalise his training. At 25, he joined the renowned Jean-Pierre Bruneau restaurant in Brussels, rising to the position of sous-chef and developing a passion for refined cuisine. He later continued his training at Le Chalet de la Forêt, where he deepened his technical precision and mastery of 

balance, particularly in working with vegetables. In 2010, at just 30, Torosyan became Executive Chef at Bozar Restaurant. Over the years, he has earned significant national and international accolades, establishing himself as one of Belgium’s most respected chefs, celebrated for his craftsmanship and distinctive culinary identity.