Though Vicky earned a degree in social work, her true calling remained rooted in service and community. Beginning at 18, she honed her craft across high-volume venues in Athens, Patras, and the Greek islands before moving to New York City in 2013.

Driven by the energy and challenge of the New York restaurant scene, Vicky quickly established herself within the city’s top dining institutions. Her early career in Manhattan spans prestigious classic French and fine-dining establishments, including Nicola Kotsoni’s Bar Six in the West Village and Thomas Keller’s Bouchon restaurant at Time Warner Center. She broadened her expertise into high-end Italian dining and luxury steakhouses, serving at Sant Ambroeus on Madison Avenue and T-Bar Steak & Lounge under Tony Fortuna both on the Upper East Side and in Southampton—where she advanced to Maître d’. She went on to hold key management positions at Greek restaurant Kyma in Flatiron, then was a manager at the Italian restaurant Palma in the West Village and Milos in Midtown.

In 2014, Vicky partnered with Chef Kosta, sharing a unified vision for elevated, guest-centric hospitality. Together, they launched Water & Wheat on the Upper East Side in 2023, followed by a second Upper West Side location in early 2026.

Expanding her footprint into Queens, Vicky opened Koukla Espresso Bar in Astoria—a stylish, all-day Mediterranean brunch venue featuring specialty coffee, artisanal cocktails, and a full kitchen. Under her direction, Koukla has quickly become a neighborhood hotspot destination, known not only for its daytime menu but also for its monthly pop-up events featuring live Afro-house DJs and crafted nightlife programming. Combining deep operational rigor with a genuine passion for guest experience,  Vicky continues to shape dynamic dining concepts across New York City.

What first interested you in your area of the hospitality industry?

My journey into hospitality actually began in a very different field—I originally studied as a social worker.  However, I stepped into the restaurant world at 18, worked behind clubs, bars, restaurants in Greece and New York, and the moment I stepped onto the floor, I fell completely in love with the human connection and the vibrant, fast-paced energy of the dining room. Hospitality is deeply rooted in my heritage as well. Translating that sense of genuine care, food, and community into creating memorable experiences for people every night became my calling.              

Who are a few of the people that have encouraged your career? Do you have a mentor you can mention?

I have been fortunate to learn from incredible industry veterans across New York City who shaped my floor discipline, eye for detail, and leadership style during my time at institutions like Bar Six, Bouchon, T-Bar. My mentor was the owner from T-Bar ( the steakhouse on the Upper East Side and in Southhampton), Tony Fortuna. 

What challenges do you think people face in your industry?

Hospitality requires immense resilience. The operational margins are thin, and navigating complex New York City regulations, staffing, and rising costs take a toll. 

Can you cite a few accomplishments that have given you great pride and elevated your work? Tell us about your various restaurants.

Opening my own concepts and watching them take root in different neighborhoods across New York City has been my proudest achievement:

• Water & Wheat:  We opened our doors in the Upper East Side in 2023, focusing on soulful, house-made pasta and elevated Italian dining. Expanding our presence with an Upper West Side location in 2026 has been an incredible milestone for our team.

• Koukla Espresso Bar: Launched in late 2025 in Astoria, Queens, Koukla was built to be a vibrant neighborhood gathering place. Celebrating our One-Year Anniversary this September with community events and DJ sets was a beautiful reminder of why we build these spaces.

• Independent Curations & Pop-Ups: Beyond classic dining rooms, curating unique experiential pop-up events featuring Afro house music and guest DJs has allowed us to bridge hospitality with music and culture in non-traditional spaces.

What piece of advice can you lend to others who are considering your career?

Learn every single position in the house. Work the floor, host, run food, sit with the back-of-house team, and dive deep into operational software and cost management. Passion gets your foot in the door, but knowing the operational nuts and bolts keeps the business thriving. Most importantly, preserve your warmth—hospitality cannot be faked; guests feel when care is genuine.     

Everyone who works in hospitality has a story to tell about something incredible that happened on the job. What’s one that you often tell?

When you host pop-up events and curate live music nights, unexpected moments happen constantly. I remember planning an ambitious independent music event in a raw, repurposed commercial venue. Just hours before doors were set to open, we had to completely rethink our lighting, staging, and floor layout on the fly due to permit checks and spatial flow. The energy of the team coming together to turn an industrial space into a seamless, high-vibe haven—and seeing guests dance and eat late into the night without knowing the frantic work behind the scenes—captured everything I love about hospitality.    

What do you hope people understand about those who work in your area of hospitality?

I hope guests realize that every smooth service, warm greeting, and delicious plate comes from an unseen mountain of dedication and detail-oriented coordination behind the scenes. When you step into a dining room, every detail has been thoughtfully orchestrated by people who are pouring their energy into making your day better. Treating the team with mutual respect and appreciation makes all the difference in the world.

Tell us about your new restaurant opening, Kaló!

I am beyond thrilled to introduce Kaló, opening this fall 2026 on Lexington Avenue on the Upper East Side! Kaló is an intimate, Fire Driven Greek dining concept inspired by authentic Greek heritage and coastal flavors. Centered around high-quality ingredients, open flame cooking, craft beverages, and warm Aegean hospitality, Kaló is designed to feel like a welcoming home away from home. We cannot wait to welcome the neighborhood through our doors very soon!

Top photo: Chef Konstantinos Moschos and Vicky Lampropoulou
Photo courtesy of Kaló

Visit the website for Kaló
Vicky’s instagram page