Ohannes Tomassian !!hot!! Jun 2026

Under Tomassian’s guidance, Lavazza North America has focused on several key strategic pillars designed to solidify its position as a premium coffee leader:

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In 1994, with a $5,000 loan from his uncle and a handshake deal with a local pita bakery, Tomassian founded —a name chosen to evoke both the exotic warmth of the East and the refined quality of European markets. The “London” was aspirational; at the time, his operation was a single delivery van and a basement rented from a church. Ohannes Tomassian

Ohannes Tomassian rarely gives interviews. He prefers the hum of a walk-in cooler to the glare of a camera. But on a chilly November afternoon, over a plate of olives and fresh flatbread, he offered a final thought:

In his oil paintings, Tomassian displays a command of texture that is truly remarkable. He paints with a "heavy hand" in the best possible sense—layering paint with a palette knife to create ridges and valleys of color that catch the light. This impasto technique gives his works a three-dimensional quality. When viewing a Tomassian oil painting of a field of poppies or a mountain stream, one does not just see the image; one feels the roughness of the terrain and the thickness of the foliage. His floral still lifes, in particular, burst from the canvas with an energy that seems almost alive, the petals swirling in chaotic, beautiful harmony. The “London” was aspirational; at the time, his

One of Tomassian’s primary goals is to bring the authentic Italian coffee experience to American households and businesses. This involves not only distributing high-quality coffee products but also educating consumers on traditional brewing methods and the nuances of Italian coffee culture.

Tomassian eventually co-founded the (2008) and Sarma (2013), expanding the ecosystem. Each venture served as a living catalog for Tamarind’s products. “Why explain what Aleppo pepper tastes like,” Tomassian says, “when I can serve it on a fried egg?” But on a chilly November afternoon, over a

Ohannes Tomassian was born into the Armenian diaspora. His parents, survivors of displacement and hardship, settled in Beirut, Lebanon, where the aroma of spices—cinnamon, allspice, sumac—was as common as the Mediterranean breeze. “My grandmother’s kitchen was a sanctuary,” Tomassian recalls, sitting in his sunlit office outside Boston. “She had no measuring spoons. She had memory, touch, and instinct. That’s where I learned that food is not just fuel. It’s identity.”

Tomassian’s approach has been proactive rather than reactive. Rather than lobbying against regulation, he has consistently argued that clear rules benefit legitimate merchants by pushing fraudulent players out of the ecosystem. He led teams to achieve PCI-DSS Level 1 compliance and ISO 27001 certification across multiple jurisdictions, turning regulatory burden into a competitive advantage.

By 2005, Tamarind of London had become the go-to supplier for over 1,500 restaurants and hotels across the Northeast, including acclaimed establishments like Oleana (Boston) and Zaytinya (Washington, D.C., via local distribution agreements). Chefs valued Tomassian not just as a vendor but as a partner who understood texture, terroir, and tradition.

: His career has involved managing complex global operations and fostering significant international partnerships. or perhaps details on his previous executive roles