Vladimir Kolotyan

General Manager and Partner

Vladimir moved to New York City over 20 years ago. He graduated from Baruch College’s Zicklin School of Business, gaining a degree in marketing and managerial accounting. 

Throughout his student years he enjoyed dining out in some of New York’s best restaurants, and developed a great passion for the hospitality industry. This new-found curiosity in the world of food and beverage pushed him to study gastronomy, wine and spirits in his own time, which in turn led to him receiving a diploma from the Wine & Spirit Education Trust (WSET).

Since joining the Barbounia team, and later becoming partner and director, Vladimir has been focused on making sure that his team is always taken care of by management, and the guests are in turn taken care of by the team. He is an ardent believer in ‘unreasonable hospitality’, and strives for his guests to always receive service and experiences that are over and above their expectations.

Under Vladimir’s leadership throughout the years, Barbounia has developed an award-winning wine list, and created a bar program that presents some of the rarest gems of the spirit world. It has received multiple recognitions, including a Best of Award of Excellence from Wine Spectator, and Best Bourbon Bar.

Amitzur Mor

Executive Chef and Partner

Originally from Israel, Chef Amitzur has been working in kitchens since he was 13 years old. He pursued his dream of cooking professionally when he attended Tadmor Culinary School in Israel, before coming to the US to work under some of the most esteemed chefs in the world, including David Bouley, Francois Payard, Elizabeth Falkner and Tom Colicchio. His background includes New York institutions such as Bouley, Gramercy Tavern and Payard.

Chef Amitzur can be found most mornings at the local market, sourcing the best-quality meats, fish and produce to go alongside expertly chosen Mediterranean ingredients. His passion for creating innovative, technique-driven dishes has built Barbounia into one of the city's premier dining destinations.

Juan C. Pardo

Executive Pastry Chef

Chef Juan C. Pardo has worked in the pastry department at some of New York’s finest restaurants including Picholine, Boqueria, Gotham Bar & Grill, and Zengo. He now serves as the Executive Pastry Chef for Barbounia and Monterey within the Chef Driven group. Thanks to his creativity and a passion to always incorporate fresh and unique ingredients in each of his dishes, Juan continues to innovate with every dessert he creates.