i. Biography
The grill at Adana has been the fixed point since 1997: a Middle Eastern repertoire worked through Armenia, Iran and Lebanon, with Edward Khechemyan staying close to heat, timing and seasoning rather than building a career around relocation or reinvention.
The Path
A long-held post can become a technical advantage when the work is cumulative. Since 1997, Edward Khechemyan has been the chef of Adana, where continuity has allowed the cooking to be adjusted through service after service rather than reset by each new address. That continuity shows in a language built from grill smoke, herbs, yogurt, eggplant, beef, chili and honey. The Armenian, Iranian and Lebanese references in Khechemyan’s cooking are not treated as labels; they are carried through method and balance at Adana: proximity to fire, waiting time, chili level, the cooling function of yogurt, and the restraint needed to let familiar dishes hold their shape.
The Work Today
Grill work remains the center of the house. As owner and chef, Khechemyan cooks chicken, lamb and beef kebabs slowly over briquettes fired with gas, keeping the food not too close to the fire, using an even but not superhot fire, and holding the grill grate about six inches above the fire. That method favors control over aggression. The kebab is not pushed hard into flame; it depends on distance, steady heat and timing. The marinades are described as simple and built with a lot of mild dried red chili powder, pointing to warmth rather than sharp heat. Chicken Kebabs With Turmeric and Chile, a New York Times recipe that comes from Khechemyan, translates that slow-grilling method for home cooks while keeping the craft question on heat management. The broader repertoire gives the grill its necessary counterweights. In 2013, Mark Bittman said Khechemyan gave him the recipe for Cucumber and Tomato Salad With Cilantro and Mint, using herbs and fresh vegetables to cut through richer food. Kashk-e-bademjan is built as delicate slivers of fried eggplant topped with yogurt and sticky caramelized onions, setting softness against tang and sweetness. Khoresh Bademjan, a specialty made with eggplant and beef in tomato sauce and split peas, carries the deeper, sustaining side of the menu. Honey cake closes with alternating layers of sticky cake and honey cream.
Signature
Edward's signature dishes include Chicken Kebabs With Turmeric and Chile, Cucumber and Tomato Salad With Cilantro and Mint, kashk-e-bademjan, Khoresh Bademjan, and honey cake. The set reads as a working repertoire: kebab technique as the foundation, herbs and raw vegetables for lift, eggplant in both fried and stewed forms, yogurt for acidity and cooling, and honey cake for a soft, sweet finish.
Acclaim
In 2019, the restaurant received a MICHELIN Guide California Bib Gourmand. It was also named a Michelin Bib Gourmand winner in 2024 and again in 2025. The recognition fits a kind of restaurant craft that depends on staying put and tightening the same work over time. At Adana, Khechemyan’s evidence is the repeated handling of fire, eggplant, herbs, yogurt, chili and honey at the same Glendale address.
Profile updated July 2026
FAQ
Asked of Edward
What is Edward Khechemyan's current role?
Edward Khechemyan is Owner and Chef.
What is Edward Khechemyan known for?
Kebabs, including chicken, lamb and beef kebabs.
What recognition has Edward Khechemyan received?
MICHELIN Guide California Bib Gourmand (2019).
