Executive Sous Chef | Culinary Consultant
Culinary Storyteller | Founder of Behind That Pass
Chef Ara Sarkisian’s journey into the culinary world wasn’t paved with luxury or ease. It began in Amman, Jordan, a city that pulses with energy, its streets filled with a blend of ancient and modern, where the air is thick with the smell of slow-cooked food and the sounds of life’s constant hustle. From a young age, Chef Ara found his calling not just in the kitchen, but in the very essence of what food represents—connection, culture, and memories wrapped in every dish. He grew up watching his mother prepare meals that could bring the entire family together, meals that were more than just food—they were stories of love, sacrifice, and home. Ara didn’t have the conventional route to culinary greatness. While many chefs traveled to prestigious cooking schools abroad, Ara’s education began at home. He learned by observing, experimenting, and cooking beside his mother. Yet, he understood that to refine his craft and to take his passion further, formal education was crucial. In 2012, while working full-time in the kitchen, he enrolled in Al Quds College (LTUC), where he earned his degree in Hotel and Tourism Management. Balancing work, study, and a passion that consumed him was no easy feat. The long days and sleepless nights tested his resolve, but they laid the foundation of discipline, resilience, and commitment that he would carry forward into his career. It wasn’t long before Ara began his professional journey in the culinary world. He spent years refining his craft, learning the ropes of the industry from the ground up. As he honed his skills, he quickly realized that the kitchen was his true home, and it wasn’t just about creating dishes—it was about the heart and soul he poured into every plate. Over the next sixteen years, Ara’s career would take him from kitchen apprentice to one of the most respected culinary minds in Jordan. There were moments when he wanted to quit—the long hours, the grueling demands, the pressure of constant expectations—but each time, it was the love of food, the love of creating something meaningful, that pulled him back. A significant turning point in Ara’s career came when he began working under Chef Jonas Low, a mentor who would change the way he viewed food forever.
Chef Low didn’t just teach Ara how to refine his plating skills or lead a kitchen team; he taught him to view cooking as more than a skill—it was a form of artistic expression, a language that transcended borders and spoke to the soul. Under his mentorship, Ara learned discipline, awareness, and the importance of creativity in every dish. He began to understand that food was not just about taste—it was about telling stories, conveying emotions, and creating lasting memories for those who experienced it.
Today, Ara serves as the Executive Sous Chef and a founder of Behind That Pass, where he leads a talented team with passion and precision. In 2024, he was honored with a silver medal at the HORECA Black Box Competition, further solidifying his place in the culinary world. His story has been shared in Haretna magazine and UAE Magazine in 2025, but for Ara, the accolades are not the goal. The true reward lies in the impact he’s made on those around him—the way he’s mentored young chefs, inspired creativity, and instilled discipline in his team.
Ara is also deeply committed to reducing food waste and reviving ancient preservation methods. Through fermenting, pickling, and curing, he’s not just creating flavors; he’s preserving traditions. His work is a testament to the importance of sustainability and sustainability in the culinary world, as he prepares to launch a retail line called Majora, offering products such as kimchi dips, jams, and pickles. Each product is crafted with care and intention, blending modern culinary practices with ancient techniques.
But Ara’s journey doesn’t stop there. He’s currently writing a book titled Behind That Pass, a guide for young chefs that reflects on the lessons, challenges, and sacrifices he’s experienced over the years. In it, he shares not just technical knowledge but the emotional and mental tools needed to thrive in an industry that can often feel overwhelming and unforgiving.
Through this book, Ara hopes to inspire the next generation of chefs to not only pursue their passion but to persist through the tough moments, to fall in love with the process, and to never lose their curiosity.
If Ara could speak to his younger self, he would remind him of something he’s learned through years of hard work and dedication: “Keep going. The road will be tough, but you are built for it. Don’t be afraid to fail, to fall in love with failure itself—it is the process that will shape you. And always stay curious; it will be your sharpest knife.”
Ara’s story is one of perseverance, passion, and dedication. It’s about finding purpose through struggle, about discovering the beauty in the process, and about how food—more than just a means of nourishment—is a vehicle for connection, heritage, and expression. His journey is far from over, and with each dish he prepares, each young chef he mentors, and each story he shares, Ara is leaving a lasting legacy in the culinary world. His advice to young cooks starting their careers: “Believe in your journey, trust the process, and never stop learning.”
