Armenian-Belgian chef Karen Torosyan has been named Gault & Millau Belgium’s Chef of the Year 2026, earning one of the highest honors in European gastronomy. The announcement, made at Brussels Expo on November 4, 2025, before an audience of more than 2,000 chefs, journalists, and partners, celebrates the Michelin-starred Bozar Restaurant—rated 17.5 out of 20—as one of Belgium’s most acclaimed fine-dining destinations. The recognition not only crowns Torosyan’s lifelong pursuit of culinary perfection but also shines a spotlight on Armenian excellence in the heart of Europe’s gastronomic scene.
Bozar Restaurant, under the leadership of Chef Karen Torosyan, holds two Michelin stars, a distinction it earned in the 2023 guide and has maintained through the 2025 edition.
The accolade was part of the 23rd edition of Gault & Millau Belgium’s “Yellow Guide,” which honored 1,340 restaurants across the country, including 153 new entries and 166 rising establishments. The title, often regarded as the culinary equivalent of an Oscar, recognizes Torosyan’s mastery, creativity, and devotion to the art of cooking.
“Chef of the Year? When I first arrived in Belgium as a young man, I looked at all these great chefs with admiration, stars in my eyes. For me, they were unreachable — like movie stars. So today, this title is a dream, my Oscar!” wrote Torosyan in a heartfelt social media post. Quoting the legendary Charles Aznavour’s song Je me voyais déjà, he reflected on his journey: “I left my province at 18, determined to seize life… I was sure I would conquer Paris. Well, it turned out to be Brussels! I started from nothing, and in Belgium, it’s possible—with hard work and perseverance—to reach the top.”
For Torosyan, the honor is not an individual triumph but a shared victory. “Chef of the Year also means Team of the Year, Wife of the Year, and Suppliers of the Year, because I would be nothing without being so well surrounded,” he added, expressing deep gratitude to his wife, daughter, and team. During the ceremony, he invited them all on stage to share the recognition, calling them “the true heart behind every dish.”
Gault & Millau praised “this chef of Armenian descent, who fell in love with Belgium and commands respect. From dishwasher to top chef, every step in his career testifies to his determination and love for the craft.” The guide highlighted that Bozar “is gradually achieving cult status,” celebrating Torosyan’s cuisine for its “precision, passion, and love for the product.”
Located inside Brussels’ historic Palais des Beaux-Arts (Bozar)—an Art Deco masterpiece designed by Victor Horta and inaugurated in 1928—Bozar Restaurant has long been celebrated for its refined yet soulful cuisine that marries technical perfection with heartfelt emotion. Torosyan, who has helmed the restaurant alongside his wife and partner Nani Lee Torosyan since 2018, is known for his meticulous craftsmanship and signature creations that have earned him international acclaim. Among his most admired dishes are pigeon with foie gras and smoked eel, duck pithiviers, and marbled Bresse chicken with artichokes and pickles—each a reflection of his precision, creativity, and unwavering passion.
The guide’s latest edition once again placed the Belgian capital firmly on the fine-dining map. Among the other major winners were Kevin Graf of De Bakermat (Ninove), Basile De Wulf of Basile Cuisine Gourmande (Perwez), and David-Alexandre Bruno of Quartz (Ixelles), each named Young Chef of the Year for their respective regions. Notable newcomers included Eliane by Kobe Desramaults, which entered the guide with 17/20, and Humus x Hortense in Brussels, which received the Vegetarian Menu of the Year distinction.
Following the ceremony, Torosyan shared his gratitude once again, writing, “Despite the stress and chaos that come with being a chef, I always cook with my heart. And this is just the beginning!”
Born in Armenia and raised in Brussels, Karen Torosyan has become one of Belgium’s most respected and beloved chefs, blending precision, passion, and authenticity. His recognition by Gault & Millau not only cements his place among Europe’s elite culinary figures but also stands as a proud moment for the Armenian diaspora — a testament to how heritage, perseverance, and heart can elevate cuisine to an art form.
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