Chef
Armen Martirosyan
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
Armen Martirosyan keeps Mini Kabob in Glendale running through the ordinary disciplines that define a small kitchen: repetition, precision, and direct attention to the line of service. The work is practical rather than ceremonial. At Mini Kabob, owner and operator means the daily task of maintaining consistency by hand.
The Path
Technique and discipline took shape at Le Cordon Bleu College of Culinary Arts-Pasadena, and that training still reads in the way Armen Martirosyan’s career is organized: tightly, without excess, and with a clear through-line from school to ownership. Since 2015, Mini Kabob has carried his roles as chef and owner, owner and operator, and co-owner. The progression is straightforward, but it marks the kind of accumulation that matters in trade work — responsibility gathered over time, then held in place through routine.
The Work Today
Ownership at the Glendale address is also a matter of touch. Martirosyan’s specialties are beef shish kabobs and lula kabobs, both of which depend on control over texture and seasoning as much as on fire and timing. His own description of the ideal is plain: "I like it more coarse." That preference points to a specific finish on the plate, one that keeps some roughness in the bite and resists overrefinement. At Mini Kabob, that stance becomes part of the kitchen’s output.
Signature
Armen's signature dishes include chicken cutlets with perfect rice, fire roasted tomato and sumac, signature hummus, beef shish kabobs, signature lula kabobs, and chicken Caesar salad wrap. Taken together, they sketch a kitchen with range but also a recognizable center: the comfort of rice, the brightness of tomato and sumac, the familiar pull of hummus, the grilled authority of kabobs, and the easy appetite of a wrap. These are dishes that suggest a place where the menu is not merely assembled, but carried with confidence from one service to the next.
Acclaim
Recognition for Martirosyan is tied to the food itself: kabobs made at a small Los Angeles operation with a clearly identified hand behind them. The resume is compact, but the role is clear; he is the owner and operator at the same place. In that sense, the acclaim follows the simplest and most durable kind of reputation — the one built not on spectacle, but on the steady confirmation that the person at the heart of the restaurant knows exactly what he is doing, and keeps doing it.
Profile updated July 2026
FAQ
Asked of Armen
What is Armen Martirosyan's current role?
As of 2026, Armen Martirosyan is owner and operator.
Where did Armen Martirosyan train or study?
Armen Martirosyan trained at Le Cordon Bleu College of Culinary Arts-Pasadena.
What is Armen Martirosyan known for?
Beef shish kabobs.
