NEW YORK – From the age of eight, Panagiotis (Peter) Kambitsis had already decided what he wanted to do with his life – and that was to work in the hospitality industry. Today, after more than 35 years, he has made his dream a reality and has become a successful Greek-American restaurateur, entrepreneur, and industry professional whose faith has led and guided him to owning, operating, and developing some of the most popular and successful restaurants, cafes, bars, bakeries, and concepts across New York. He is also the CEO of his own hospitality group, Wolves Hospitality Group.
His story stems from the three-month-long summers he spent alongside his ‘thio’ Elias in Kefalonia – a baker and restaurateur who immersed him in the family business and taught him much of what he knows today about the rhythms of operating a business.
In an interview with The National Herald, Kambitsis shared “every summer I would go and visit, he would teach me the ropes.”
As someone described as being “everything” to Kambitsis, his thio Elias became his biggest inspiration in life, which therefore influenced his career.
Panagiotis (Peter) Kambitsis opened Yalos in Island Park on September 17. (Photo: Barker Pictures)
Kambitsis and his business ventures
Kambitsis professionally stepped into the industry in 2007, where he opened and operated Ripe Juice Bar & Grill in Forrest Hills. This remained a successful business for 17 years, before Kambitsis decided to close it and convert the space into a speakeasy bar.
Since then, his portfolio has continued to grow. He now operates several successful cafes, restaurants, bars, and bakeries across New York, including cocktail bar IYKYK in Forest Hills, Latin American restaurant and bar Mojo in Forest Hills, Sugarberry Bakery Cafe and Peruvian restaurant Pappa Gallo in Rockville Centre, as well as New York Bakery & Cafe in Astoria, to name a few.
On September 17, he opened his most recent venture, Yalos – a new restaurant in Island Park, which is also his very first Greek restaurant.
Yalos held its opening celebration on September 17 in Island Park. (Photo: Page Turner Marketing)
Opening Yalos
Speaking to The National Herald, he explained how the opportunity to open Yalos stemmed from a desire to create a space with an identity – one that was purely Greek and reflected Kambitsis as a person and his Greek background.
Although he has been in the industry for many years, he said what made him wait until now to open a Greek restaurant was waiting on the right timing, the right partnership, and ideal location.
Since opening less than two weeks ago and seeing more than 300 people attend the opening celebration, Kambitsis said the restaurant is already a hit.
The response has been “very good. I get customers that come in and eat there two to three times a week now,” he expressed.
“The news is getting out now fast, and more people are finding us out.”
Yalos is a new Greek restaurant located in Island Park, New York. (Photo: Page Turner Marketing)
A love for the hospitality industry
Discussing what Kambitsis loves the most about being in the industry for so many years, he said it comes down to “the people I meet and the customers – that’s the driver.”
“It’s also about the people I’ve built, because the people that are my partners now, at one point used to all work for me,” the Greek-American restaurateur said.
Upcoming Projects
Kambitsis shared the exciting news that he will be opening a new cafe in Lynbrook named ‘The Coffee Lobby’ on October 20, which also happens to be the birthday of one of his sons, as well as his mother’s name day, making it extra special.
When asked what inspired him to open the cafe, he explained how he was initially approached by a big landlord, Breslin Realty, in Long island, who own many shopping centers, and were looking for someone to collaborate with and create something for their first residential building.
“They’re luxury apartments and they wanted me to put a restaurant in there, but the size wasn’t ideal for me… but they just kept pursuing me, and they said, you know, we want you to operate it, what do you think can go here?” Kambitsis explained.
Peter Kambitsis sitting at Sugarberry Bakery Cafe. (Photo: Courtesy of Peter Kambitsis)
“I said, well, you’ve got 200 units upstairs. You’ve got the train station next door, and I think a nice coffee program would go well here, as well as desserts on the go and breakfast pastries.”
Deciding to say yes to this project, he explained how he has imported everything for the cafe fit out from Italy and Greece, to help create a European experience.
“It will be a European-style cafe with a slight touch of Greek influence in there,” Kambitsis said.
“We’ll have the spinach pies, we’ll have the cheese pies, we’ll have Greek yogurt, and of course, you’re going to find the Freddo espresso and the Freddo cappuccinos.”
Opening The Coffee Lobby
When asked about how Peter Kambitsis feels ahead of the opening of the new European-style coffee shop, he said, “I feel amazing, I like the challenge,” he said to TNH.”
“I like to see the new people I meet and the new people I build…I like to see people grow with me and become a part of everything I do.”
