Interview by Emily Hessney Lynch.

Published March 7, 2019.

Where are you originally from? How did you end up in Rochester at this time in your life?

I’m from Rochester; I grew up in Brighton. My parents still live in the same house that I grew up in. I went to Nazareth for college and studied studio art. Afterwards, I moved to New York City and lived there for five years, working at a Greek restaurant and learning how to manage a bar. I had a lot of responsibility there—I basically just got thrown in and figured it out. I came back to Rochester to be closer to my family, and because I knew in Rochester it was actually affordable to open a restaurant.

What are some hidden gems you've discovered around Rochester? 

• I love Joey’s on East Main Street—one of my best friends owns that.
• Scratch Bakeshop—I go there for any dessert needs; my friend Kate owns it and does a great job with it.
• Swan Dive—my friend Nick is a partner.
• I adore Good Luck and Rocco. They both do thoughtful and amazing food.
• The chef at Radio Social is the bomb.
• I enjoy a lot of the North Winton Village staples with an old school feel. I like homey, cozy places, like Merchants Grill, Rizzy’s, and Remington’s.
• I love Red Fern and what they’re doing—it’s extremely thoughtful, good food, and they’re being environmentally conscious in a way that inspires me.
• Fiorella is insane, and fun fact, I went to high school with Gino’s wife.
• I love Ugly Duck Coffee—my boyfriend is good friends with the owner, Rory, and they play in a band together.
• Owl House—I went to high school with Jeff, and Candace is a good friend and mentor who has been supportive and uplifting.
• Brian at Playhouse is a great friend and is doing good stuff over there.
• I really love Georgie’s Bakery.
• Outdoors—I love going sledding at Cobbs Hill, and going to Party in the Park.

What's your personal coping mechanism for cold/gray weather?

I get cozy at home with my cat and my knitting. I work on social media ridiculousness and make myself laugh. And, I cook a ton at home and it doesn’t have to be Greek! As a cook, I can do more than Greek.

What are some of your favorite local nonprofits to support?

Girls Rock! Rochester and Verona Street Animal Shelter—I support them both yearly on our anniversary. I do a raffle for Voula’s gift cards and the proceeds go to support them. I was also diagnosed with MS recently and support that organization. I had a fundraiser at Joey’s not too long ago and we raised over $2,600!

What makes Rochester unique? 

Rochester has so much to offer. Many people say we’re a copycat, but I disagree. We have a lot more culture than people realize; people aren’t always looking hard enough. I feel warm and welcome everywhere I go. People in this city are starting to understand cultural diversity and gender more, at least in my circles. It’s a more welcoming place to live, where you can step out of the box and try something new.

What do you think could be improved? 

A few things come to mind. The City could make it easier for people to start new businesses and navigate the process. They need to make it less scary! There are lots of wonderful people that helped me, but it’s still intimidating.

I wish more of a big stink would be made about smaller ethnic places. Immigrants should be the all-stars. I’d love to see more of a focus on smaller mom and pop shops. It’s a big deal!

If Rochester was a food, what would it be? 

A homemade pot pie—it has lots of different things in it, it’s comforting, and it’s made with love.

What made you decide to start a business in Rochester? Tell us a little bit about how Voula's Greek Sweets got started. 

I’d always wanted to have my own cafe. It took a year and a half from the time I moved back from NYC until Voula’s opened in 2012. I was working at the Park Bench Pub, next door to our current space, and the owner owns the building. I only wanted like 800 square feet for my cafe, and he had me look at the space. I initially wasn’t into it, but the rent was reasonable and there was parking, so we went for it! We built everything out ourselves. I did it all with friends and family. My aunt and uncle have been doing the pastries for all this time; they’re about to retire, so my friend has been training with them to take over. My dad does all the shopping for the restaurant—it’s a real family affair. We’ve really grown tremendously over the past seven years.

When we first opened, we just had salads, spreads, and spanakopita. It turned into a lunch spot/restaurant. I had to think fast and figure things out. I believe in slow and steady always, in anything you do, so I never took on too much. I let my customers set the direction, in a way; I observe and learn from everything; the tiniest pieces make it all come together. I’ve learned how to delegate and trust people. I’m so lucky to work with amazing people; they’ve helped me become better at my job. It’s been seven years now, and I still sometimes look around and think “what the hell?!” I’m grateful and I’m proud.

What is the best part of owning a business in Rochester?

I like the camaraderie between local restaurants. You get stoked for other people and they get stoked for you. It’s not about the competition.

Being able to pay other people and have it be their livelihood is a good feeling, too. I also love that you can be yourself around your staff and your customers at all times. You just get to be happy and be you; I never dread coming into work. We’re all human beings and we take care of each other, at work and outside of work. If you need me, I’m here.

Who are some local chefs that you admire?

Dan Martello and Brent Bailey from Good Luck, Brian VanEtten from Swillburger, Candace from Owl House, and Andrea from Red Fern. I love these people. They’re super supportive. There’s no feeling of competition. It’s just wholesome and we’re happy to support each other. I think that’s a big part of why so many restaurants can survive in Rochester at once, and I’m grateful for it.

What are some of your favorite menut items at Voula's?

The homemade seitan gyro, the tzatziki made from scratch, and my dad’s broccoli rabe that we put on our flatbreads.

What advice would you give to up-and-coming chefs/entrepreneurs in Rochester?

If you want to open your own business or restaurant, start slow and small—that approach is always going to be better. Take care of yourself, and things will fall into place. Also, just go for it! Do it within your means. Start by asking your favorite places if you can do a pop-up. Make a buzz on social. You never know what opportunities will come up.