Karen Torosyan is one of the most respected chefs in Belgium, holder of two Michelin stars at the Bozar Restaurant in Brussels and a world champion of pate en croute. Armenian, born in Georgia and long settled in Belgium, he is celebrated for his meticulous, almost artisanal mastery of classic French charcuterie and haute cuisine.
Known for high-precision cooking and his legendary pate en croute and pithiviers, Torosyan combines old-world craft with relentless self-discipline, and was named Gault Millau’s Chef of the Year.
TL;DR
- Armenian chef born in Georgia, long based in Belgium
- Two Michelin stars at the Bozar Restaurant in Brussels
- World Champion of Pate en Croute in 2015
- Named Gault Millau Chef of the Year 2026
- Celebrated for classic French charcuterie and precision
Karen Torosyan key facts
| Origin | Armenian, born in Georgia (based in Belgium) |
| Restaurant | Bozar Restaurant, Brussels (2 Michelin stars) |
| Title | World Champion of Pate en Croute (2015) |
| Honour | Gault Millau Chef of the Year 2026 |
| Known for | Classic French charcuterie; precision |
From the bottom up
Karen Torosyan, an Armenian born in Georgia, arrived in Belgium around 25 years ago without speaking a word of French. He started at the very bottom and worked his way up through prestigious restaurants, eventually becoming owner and chef of the Bozar Restaurant in Brussels – a story of persistence and craft that has made him one of the country’s most admired figures.
Bozar and two stars
Under Torosyan, the Bozar Restaurant holds two Michelin stars and ranks among the very best restaurants in Brussels. He was named Gault Millau’s Chef of the Year 2026, recognition for cooking of remarkable rigour and consistency that has drawn gourmets from across Europe to the Belgian capital.
The master of pate en croute
In 2015 Torosyan became World Champion of Pate en Croute, and this classic French preparation has become his signature. It is impossible not to be enthralled by his calm, high-precision gestures as he prepares the mythical pate en croute and pithiviers – available only by reservation. His version rethinks the classic ratio, using leaner meat for a more refined result, showing his innovative approach to a traditional dish.
Signature style
Torosyan’s style is one of extreme precision and respect for classical French craft. He treats charcuterie and haute cuisine as an art requiring patience and discipline, competing, as he puts it, only against himself. The result is cooking of exceptional finesse – old-world technique executed at the highest possible level.
Karen Torosyan in context
Torosyan is one of the leading chefs of Belgium featured on Pickup Table 4, working in the classic French tradition shared by Paris chefs such as Jean-Francois Piege and Christophe Pele.
Follow Karen Torosyan
Bozar Restaurant – official site
Karen Torosyan FAQ
Who is Karen Torosyan?
An Armenian-Georgian chef with two Michelin stars at the Bozar Restaurant in Brussels.
What is he famous for?
His mastery of classic French pate en croute and precise haute cuisine.
What did he win in 2015?
The World Championship of Pate en Croute.
How many Michelin stars does he have?
Two.
What award did he receive for 2026?
Gault Millau Chef of the Year.
