71Above, Los Angeles
Vartan Abgaryan was educated at Le Cordon Bleu and after working at the famed Andre Soltner restaurant, Lutece, at 25 he became chef at Red Pearl Kitchen, L.A, then, 'A' Restaurant in Newport Beach, where his cooking became the soul of this intimate establishment. After 3 years he relocated to Los Angeles, this time to Public Kitchen and Bar at the Hollywood Roosevelt Hotel. With Vartan Abgaryan as executive chef, Public received 2 stars from the LA Times' S. Irene Virbila,and was named as a 'Restaurant To Watch' by John Mariani.
In 2012, Abgaryan joined Cliff's Edge as Executive Chef. There he became known for his highly seasonal approach to ingredients, and his stunning plating, called by Eater LA's Matthew Kang "among the most beautiful in the city." In 2014, Cliffs Edge was awarded three stars by L.A Weekly's restaurant critic, Besha Rodell. In summer of 2015, Vartan announced that he would be leaving Cliff's Edge to begin preparing for the opening of 71Above a soon-to-open restaurant on the 71st floor of the US Bank Tower in Downtown Los Angeles. Since opening in July 2016, the restaurant has seen great critical acclaim, and was awarded three stars by Besha Rodell. Los Angeles Magazine named 71Above one of the Top Ten New Restaurants of 2016, while L.A Times Restaurant critic Jonathan Gold called his Suckling Pig dish "a charcuterie dream".
In May 2017 chef Vartan Abgaryan was named a Star Chefs Rising Star Chef.