In the beating heart of Toronto, an Armenian culinary movement is underway. It’s spearheaded by the intrepid Chef Sebouh Yacoubian and his brothers, Saro and Serouj. The trio’s restaurant, Taline, serves up more than a fine dining destination. It’s a flavorful and heartfelt homage to their rich Armenian heritage, legacy and family matriarch, Taline.
Since its opening in 2023, Taline’s greatness has not gone unnoticed. The restaurant was just recognized by the 2024 Michelin Guide, making it the first Armenian restaurant to achieve such an honor. Here you can find mouthwatering twists on Armenian gastronomic classics. To name a few, there is octopus khorovats with orange blossom and apples, labneh infused with drunken figs, tsoug khorovats with pickled mango sauce, and even gata shortbread filled with strawberries.
Through these tantalizing dishes, Chef Sebouh has cemented himself as a culinary artist and storyteller with a special knack for elevating staple Armenian dishes. The recipe to his creative process lies in his origins — namely his close-knit Armenian community in Toronto’s Scarborough district. Surrounded by the flavors and traditions of his parents, both hailing from Lebanon, he fostered a deep love for his Armenian roots.
“We were raised to know Armenia as home,” he shared with the Weekly.
The inspiration behind Taline
Like many kids privy to an Armenian kitchen, Chef Sebouh was captivated by the magic of home cooking. “A table always brings the entire family together,” he reflected, recalling the shared meals crafted with love by his mother, aunts and grandmothers. “I was always astonished by such simple ingredients that could make something so special.” Despite his accomplishments, he still believes mom knows best. “I think a mother’s cooking is the best cooking,” he advised, which would explain the namesake behind his restaurant.
His family matriarchs would certainly be proud of his classical training from the prestigious Culinary Institute of America, whose halls have seen titans including Anthony Bourdain, Roy Choi and Geoffrey Zakarian. Despite Chef Sebouh’s certifications, Armenian cuisine and mom’s innate talent always stuck to his ribs. Now, he invites patrons to experience traditional Armenian techniques with modern culinary practices, redefining how people experience his culture’s cuisine.
“Taline was always hosting, cooking, feeding and putting smiles on people’s faces,” he remembered fondly. “She was a woman of many talents, and one of them was ensuring that everyone was always happy. Restaurants are exactly like that, too.”
His mother encouraged his love of cooking, even from an early age. “On Saturdays, while most kids watched cartoons, I would watch Emeril Lagasse Live with her, and she would let me help her in the kitchen. She saw the passion and love I had for food.” Those savory Saturday cooking sessions alongside his mother were not only a bonding experience but a watershed shift that awakened his passion for culinary arts.
“Unfortunately due to our circumstances I didn’t have the chance to enjoy her cooking for a very long time,” he shared. “I still to this day have her cookbook, which has scribbles of ingredients in it versus having a full recipe.” Her unfinished scrawls left a lasting impression: “I use [them] to inspire new menus [and] think back on what she would have done for special events in our home and how I can bring those back to life.”
An elevated Armenian experience
For the Yacoubians, the journey to opening Taline wasn’t just about creating a restaurant. It was about crafting an experience that reflected their mother’s spirit and Armenian culture — all with innovative recipes inspired by mom’s cookbook.
While Chef Sebouh’s menu is a love letter to Armenian cuisine, he curates every dish to put a fresh take on traditional dishes. “I dedicated myself to represent[ing] our culture in a way that hasn’t been done before,” Chef Sebouh stressed. Patrons can taste this mission themselves — sprinkled throughout the menu are playful takes on cocktails like Aperol-mixed Ararat brandy and charming desserts like coconut cream mahalabiye. His main dishes, like vochkhar and mante, evoke nostalgia while introducing a broader audience to the richness and potential of Armenian flavors.
“We don’t make kebabs and shawarmas,” he explained, which is the bread and butter of Taline’s ethos. “We want to change the way people think of our food. Learning [how to cook] Armenian food wasn’t an issue, because it came from the heart. I use my classical training and methods to explore the way people think of our food.”
Sebouh’s approach is rooted in farm-to-table principles, using seasonal ingredients and even self-grown microgreens. “We work closely with our farmers to ensure we use the best quality products for seasonality purposes. We grow all our own microgreens, and the seeds are brought over from Armenia and Lebanon to ensure the best quality and the most authentic herbs are served in the restaurant.”
This commitment to quality honors his heritage while creating an authentic dining experience that resonates with both Armenian and non-Armenian patrons alike — even down to the music. “We have worked with two DJs to curate a list of music in which they have taken old traditional music and turned it into something more new age and current,” he detailed.
“Our food is so loud, why not showcase that and show that we have such beautiful spices and herbs and flavors to bring to the table?” he proposed. “Our wine is incredible, and we have so much to offer. That is why I think it was important for us to showcase Armenian cuisine in the way we thought was right.”
To that end, Taline’s wine selection is carefully curated to match the hearty meals offered. “We have wines on our list from all over the world, but the Armenian wines are very select bottles that we list on our menu,” he shared. “We try to stay away from the bottles that have become ‘mainstream’ and also bottles that are from Armenia but aren’t using Armenian grape varietals.”
Breaking new ground
Chef Sebouh’s journey is not just professional but deeply personal. “The start of Taline happened over many, many years,” he shared. “I always wanted to honor my mother who was very involved in the community here in Toronto. It only felt right to honor her in the most realistic way, but also represent our culture like it has never been done before.”
His family has been his backbone throughout the grueling process of starting a high-end restaurant from scratch. “My family’s reaction has been one of support and happiness,” he said, crediting his wife and brothers for their unwavering encouragement. Their shared commitment to excellence drives Taline’s success, and the brothers work in harmony to ensure that every aspect of the restaurant operates at the highest level.
“Every step of the way we had to be very meticulous about what we did and how we did it — all the way down to the design and the tables we used,” he explained. The original three-month renovation was extended to over seven months due to his team’s precise attention to perfecting the restaurant’s layout and aesthetic.
This drive has served the restaurant well. “It feels really cool being the first Armenian restaurant on the guide,” Sebouh shared, highlighting his mission to elevate Armenian cuisine on the global stage. “We have such a beautiful culture, food, art and music, and we want to showcase that to the world.”
The future of Taline
“We have such a beautiful culture, food, art and music, and we want to showcase that to the world.”
“Food is very nostalgic, and I think we try our absolute best to touch nostalgia triggers for everyone,” he explained. “Not just for Armenians, but also for the non-Armenians who walk through our doors.”
In a world where culinary identities often get lost, Chef Sebouh Yacoubian is carving out a space for Armenian cuisine that is as vibrant as its heritage. Through Taline, he invites everyone to experience the warmth and flavor of Armenian culture, one tempting plate at a time.
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