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Meet Karreno Alexanyan of Karreno’s Kitchen in Sherman Oaks

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Today we’d like to introduce you to Karreno Alexanyan.

Karreno, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
The idea of Karreno’s Kitchen came from my love for food and the desire to create new, fresh, healthy and hearty dishes that are easy to create, look gourmet, and delicious to eat. Having worked in the banking industry for 15 years, I never had the opportunity to actively pursue my true passion for the culinary arts. I always loved experimenting with and creating sweet and savory dishes, but it wasn’t until I decided to quit my job, finish my master’s degree, and pursue traveling for an entire year, that made me realize how much I enjoy cooking and how much joy it sparked in my life.

Over the years, I had developed a strong palette for international cuisines. Travels around the world and my curiosity with local restaurants advanced my goals at Karreno’s Kitchen. As a “food critic” for Yelp Elite & Google Guide programs, I found myself wondering how each dish I ate could have been improved if only certain spices were reduced or added. I envisioned how these dishes could go from “good” to “mouth-watering”, so I would go home and try to recreate them.

Coming from an Armenian home, where the kitchen is the epicenter of existence, my pallet and stomach quickly integrated the various sophistications of my Armenian food culture. I was used to multiple hot dishes followed by equally extravagant dessert dishes paired with coffee or tea.

Cooking food not only feeds my stomach but it also feeds my soul. I take every learning opportunity from family, friends, and critics very dear to my heart. Whether it’s preparing a traditional dish or trying a new recipe, cooking allows me to spend quality time with people I love. At the end of the day, it’s true what they say, food does bring everyone together.

Initially, when I started writing my recipes, I was on the hunt to modernize traditional Armenian cuisine. Later, as I continued to travel through Europe, Africa, and Australia, along with most of the United States (37 to be exact), my culinary vision and mission transformed as I started experimenting with fusion foods. By taking traditional techniques from different cuisines and applying them towards the dishes I made, I was able to accomplish results that I wasn’t able to find anywhere else.

My recipes for as Pomegranate Braised Pork Tacos, Apricot Glazed Short Rib, Jamaica-Berry Pears, Chakalaka with red wine, and Triple Layer Chocolate Cake were proofs that there are still opportunities to push my taste boundaries and be able to develop newer recipes.

Through food photography, also my passion, I was able to visualize the ingredients and dishes differently, leading to accomplishing something new and fresh with every recipe.

The goal of this site is to share my vision and taste for food with everyone. It’s my way of making the world a better place because when you do what you love the world responds. No matter who you are and where you come from, this is a place where food makes everything better.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
It’s always difficult to start a new business, especially when you’re trying to do everything on your own. I’m forever grateful for my friends and family for their continuous support through this process. I have worked in the financial/banking industry for 15 years, and now, having transitioned to something completely different has definitely had its difficulties. I’ve never attended a culinary school, so I had to rely on my education through various classes, and “YouTube university” to elevate my skills.

I’m a perfectionist and would test things multiple times until it’s perfect for my taste. I’ve noticed that if I love something, so do everyone else. Since I’m focusing on writing my cookbook right now, every recipe that goes into it has to be perfectly measured and explained appropriately. It’s extremely fun to cook (as I enjoy the process very much), but writing about cooking is a whole other animal. You have to constantly think about the reader and how it’s presented to them. That’s probably been one of the biggest challenges.

Tell us more about the business.
Although I can cook almost anything, I specialize in modern Mediterranean & Middle Eastern fusion dishes that combine high-quality ingredients and traditional values. Through my travels, I’ve discovered so many new spices, that inspired me to try new things, and see things from a different perspective. I also prepare many charcuterie boards and tables, introducing people to international cuisines with various textures and colors. That has been very big for my clients.

I’m very proud of the fact that no matter what turbulences come on my way, I’m able to withstand them, turning negative into positive, and continuing to pursue this business within a very competitive marketplace.

Has luck played a meaningful role in your life and business?
Roman philosopher Seneca said it best, say “Luck is what happens when Opportunity meets Preparation.” I’m glad to live in a day and age where technology can help us grow our business tremendously. Through web sites such as Yelp. Instagram, Google Guides, and TaskRabbit, I was able to expand my business and reach many people that we’re unaware of what I do. I consider myself very lucky in that sense.

Pricing:

  • I provide Private Chef Services at $150 an hour (does not include the cost of ingredients)
  • Special catering pricing can be discussed based on client’s preferences
  • Cooking Classes are also $150 an hour (minimum 3 hours for groups up to 8)

Contact Info:

Image Credit:
I own the rights to all images

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