Madikians was born in Tehran, Iran to Armenian parents.[2] He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution.[3] He completed his undergraduate degree majoring in history and philosophy.[4] Later, he moved to New York and earned a master's degree in public policy and economics at The New School.[5]
Professional career
Madikians graduated from the French Culinary Institute in 1998.[6] Upon graduating, he worked in the kitchen of Jean-Georges Vongerichten during a year-long externship.[7] Afterward he worked at David Bouley's Danube. Madikians said of the experience "The artistry, craftsmanship and cooking at Danube really helped me formulate a sensibility of my own."[8] Madikians then became the executive chef at a Moroccan restaurant in New York City named Chez es Saada.[9] In the spring of 2002, he became the executive chef at a small eatery in Bovina, New York. There he gained a reputation for innovative use of fresh, local ingredients.[10]
On May 5, 2005, Madikians opened up Serevan.[11] The name Serevan is an adaptation of Lake Sevan located in Armenia.[12]
