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Few words about our company.

Established in 2002 Art Lunch, alongside with the business development, launched other brands: Art Guesthouse, Art Catering, Art Cakes, Dili JanPizza. Art Lunch activities are based on the following core points:

Our beloved employees

Bakur Melkonyan
Co-founder

“Our idea is to make people’s natural requirement – eating – into a pleasure, into an art…”

Gayane Margaryan
Co-founder

“Success is no accident. It is hard work, perseverance, sacrifice and most of all, love of what you are doing.”

Ashot Mirzakhanyan
Financial director

“A budget tells us what we can’t afford, but it doesn’t keep us from buying it.”

Juli Snatrosyan
Financial analyst

“A big part of financial freedom is having your heart and mind free from worry about the what-ifs of life.”

Narine Ananyan
General accountant

“All money is a matter of belief.”

Hrayr Torosyan
General manager

“We can’t win at home. We can’t win on the road. As general manager, I try to win at workplace.”

Shushan Avchyan
Accountant

“Did you ever hear of a kid playing accountant – even if they wanted to be one? I did! It’s me!”

Artyom Stepanyan
General food technologist

“Technology is, of course, a double edged sword. Fire can cook our food but also burn us.”

Tiruhi Smbatyan
Food technologist (garnishes)

“As chefs, we cook to please people, to nourish people.”

Sveta Hakobyan
Food technologist (main dishes)

“Manage the heat, let the meat cook, and you’ll get fantastic results.”

Svetlana Yeghiazaryan
Food technologist (salads

“Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.”

Nina Julhakyan
Food technologist (baker)

“The way to entice people into cooking is to cook delicious things.”

Karen Poghosyan
Food technologist (main dishes)

“As stated – every cook should be able to run the country.”

Hakob Sulyan
manager at UWC College cafeteria

“It’s not only pleasant and interesting to work with children from various national backgrounds in UWC but it is also a huge responsibility for us”

Daniel Avagyan
Chief at the cafeteria located at the Ministry of Defense

“The reward of our work is a big number of customers who come every day to taste healthy, delicious and new dishes”