Owner/Founder: Souvlaki Boys Grill
By Michael Kambouroglos
Tell us about yourself and your culinary journey. What inspired you to become a chef, and how did your career begin?
Growing up Greek, all of life’s special moments, big or small, happy or sad, involved food and loved ones. Seeing the way that food was ever-present, to celebrate, to mourn, to comfort or to unite, left a lasting impression. As a kid I used to help cook at home and as I got a little old, I would help my dad at the SUN Restaurant. When I was old enough to have a real job, I went to work and at Symposium and never looked back.
Was there a mentor, chef, family member, or role model who influenced your path? How did they shape the way you approach your craft today?
Honestly, many people have influenced my journey, but a handful in particular really helped shape who I am, personally and professionally. “Yiayia V” (my mom’s mom), my Dad, Chef Bill Hoffman, Professor Douglass Miller, and Mr. Mike Carter. Each person entered my culinary memory at different times, and each one helped form and shape my views on food, hospitality, work ethic and creativity.
* My grandmother showed me that having joy during the preparation process, whether for a Tuesday night supper or Christmas Dinner, shines through in the meal itself and into those who you’ve labored for.
* My father taught me that, while cooking is not easy work, it is an honest, selfless giving of your time and talents to provide, not only sustenance but also a memorable connection point with those you serve.
* Chef Bill modeled real creativity and passion paired with impeccable technical skills as well as the power of persistence and perseverance.
* Professor Miller showed me the power of details in hospitality as well as the weight that even the smallest gestures can carry in the dining experience of your guests.
* Mr. Mike Carter, like the rest of these wonderful people, led by example and he taught me that truly caring about your team is not just good humanity, it is indeed good business.
Every restaurant has a story. What is the story behind your restaurant, and what makes it unique?
The idea for Souvlaki Boys was officially born in the Fall of 2011 when I returned from a long summer stay in Greece but it is really the culmination of many trips to the motherland, visits to Astoria, Queens, growing up Greek American, studying Culinary Arts and having a passion for great food and excellent service. My 2011 trip to Greece was not only my first time over after graduating college but my longest trip ever. On a daily basis I would jump on my bicycle and ride to the beach, stopping on the way for a Gyro Pita. I studied the way that they would prepare my order each day and asked tons of questions as I waited. Upon returning, I was upset by the reality that no one in Lancaster, or the surrounding area, was serving the real deal! I had fallen in love with Food Trucks years earlier and approached my cousin about potentially bringing a food truck to our hometown, serving the food of our motherland. To this day we’re the only restaurant focused serving Real Greek Street Food that we make.
What do you hope guests experience or feel when they visit your restaurant?
My aim is that coming to Souvlaki Boys will be a small culinary escape to the Greek islands where they can enjoy the fresh flavors and warm hospitality of Greek culture that means so much to me. My hope is that people not only enjoy great food but feel genuinely welcome, more like friends coming over to visit.
What has been one of the most rewarding moments or accomplishments in your culinary career?
Building relationships with people, getting to know their stories, their families and being a part of their lives, is the great joy of what we do. Whether it’s having the distinct honor of catering someone’s wedding or the simple joy of watching kids grow up before our eyes, being a part of people’s lives is a huge blessing. There is a family who brought their son as a baby and would set his car seat on the window ledge. 14 years later it’s incredible to see him walk in as a teen and order his own food.
How has the Lancaster community influenced your journey, and what does being part of this community mean to you?
It’s huge! People say “Location, Location, Location” when it comes to business. And while that’s very true on a micro scale, I think it applies on a macro level too. When I look at the region, we have a very special community in Lancaster. It’s one thing to be in a city or town, a municipality, a defined geographical area and a whole other thing to be in a community. We have real community here, where people actually care about each other. Business owners and residents alike look out for one another. I can’t speak for all but so many, fellow restaurant and non-restaurant owners alike, share the same perspective that “there’s enough for everyone” and that the diversity and success of businesses in Lancaster helps everyone. The “Rising tides lifts all boats” concept feels real here, so we all want to be a part of that tide, together.
What advice would you give to someone who hopes to pursue a career in the culinary industry?
Passion, curiosity, hard work and perseverance. You need passion, a genuine love for what you do or else the rest of there are impossible.
Curiosity to learn and adapt and grow, which translates to your career in ways you’ll never know until life reveals them to you. Learn from others. Learn as much as you can from people you respect and admire.
Hard work, because “dreams only work if you do” is so true, especially in this industry. It’s physically demanding, if not all the time, much of it and so to really learn, grow and succeed, it takes hard work… If you have a real passion for it, it will only seem hard to those looking from the outside.
Perseverance is key because there are bound to be challenges, obstacles and setbacks. Your next success or milestone is inevitably on the other side of whatever you’re struggling with the moment.
What can attendees look forward to tasting or learning from you during Culinary Night at Kegel’s Produce?
I will be highlighting the traditional Greek summer salad, the “χοριατικι”, which translates to “Village Salad”. This is the quintessential summer salad that has captured the hearts of so many who travel to Greece for the 1st time. Simply in its components but profound in its delivery of flavor, being that we’re going to be at Kegel’s in prime local tomato season, this is a no-brainer. Fresh it best!
What does the phrase “Next Generation” mean to you?
Being in the first year of parenthood, the idea of Next Generation is taking on a new and more profound meaning than ever for me. I, personally and professionally, am the product of the lessons from previous generations, many of which were passed down to me in the kitchen or around the table. So, I think it’s fitting that Next Generation, and culinary arts are being highlighted together because so much of life comes to us with, through and around food. It makes me ask myself, “How do we better the world for who comes after us?” I believe it is our duty to prepare and pass on the knowledge and the values that have lifted us up, so that they can rise even higher.
This conversation highlights the value of perseverance, meaningful relationships, and a willingness to embrace new opportunities. His journey reflects how mentorship, community engagement, and a servant-minded approach can create lasting impact both professionally and personally. Through his work and involvement throughout Lancaster County, he continues to help businesses thrive while investing in the people and relationships that make the community strong.