Biographies

Peter Poulakakos | Harry Poulakakos | Eric Bedoucha | Dean Salerno

The Poulakakos family has been a fixture in the New York City restaurant and catering business for over 35 years. Our philosophy is simple: to provide gracious customer service; to serve the highest quality food and beverages; and to recognize that the customer's needs come first and foremost. Our adherence to this philosophy has been the key to our exceptional and enduring success over decades in a constantly changing city.

Peter Poulakakos, Proprietor
In the past eight years, thirty-one-year-old restaurateur Peter Poulakakos has created a flourishing culinary destination in the heart of New York City's Financial District with his restaurants Harry's Café and Harry's Steak, Adrienne's Pizza Bar, Ulysses', Financier Patisserie and Bayard's. Peter has been instrumental in transforming the face of downtown Manhattan dining and as a lifelong resident understands the needs of the growing community. From the Wall Streeter deal makers to the recent influx of residents to the Financial District, Peter's establishments cater to the ever changing dynamic of lower Manhattan.

Peter's first job was sweeping the floors at Harry's, and he loved being part of the clubby atmosphere that defined the celebrated restaurant at Hanover Square. At an early age Peter began passing hors d'oeuvres at banquets, a job he also relished because it allowed him to interact with customers. During the summers, Peter managed the restaurant's catering delivery services.

Upon graduating from Georgetown University in 1998 with a Bachelor of Arts degree in Economics, Peter pursued a career in finance working at prestigious financial institutions including The New York Stock Exchange, Smith Barney and Merrill Lynch. At 22 Peter decided to enter into the family business and open his own restaurant.

Peter began his restaurant career with Bayard's, located in the historic India House at Hanover Square. He quickly gained recognition from the food community, including two stars from the New York Times. He shaped his establishments to provide services to lower Manhattan that were needed but unavailable. Bayard's Private Dining Facility, with eight private rooms, catered to the growing need for a facility where businesses could hold conferences and receptions for their employees, as well as weddings, anniversary parties, and dinners. His next project was Financier Patisserie, a French-Style pastry and espresso bar on Stone Street. For this venture Peter partnered with Pastry Chef Eric Bedoucha, formerly of Lutece. The growing need for coffee shops in lower Manhattan allowed Peter to expand with two more locations, one in the World Financial Center and another at 35 Cedar Street.

As Peter worked to reshape the dining and entertainment opportunities of the Financial District he saw the need to create a neighborhood bar. The product of this concept became Ulysses', an effort made possible by his partnership with Michael Jewell and Danny McDonald. By utilizing the outdoor space available on Stone Street, Peter allowed his business to expand and accommodate the influx of residents and workers who needed a place to unwind both during and after business hours. The opening of Ulysses' had such a great impact on Stone street that it came to be viewed as one of the most significant moves in post-9/11 financial district revitalization.

In 2005, with partner Nick Angelis (famed pizza maker and restaurant owner) Peter opened Adrienne's Pizza Bar with outdoor seating on Stone Street. In May of 2006, following major renovations, Peter opened Harry's Café and Steak (formerly Harry's at Hanover Square, owned by his father) to rave reviews. Together with his partners from Ulysses' Peter transformed the former Wall Street watering hole into two distinct dining options in one restaurant. In April of 2007 Peter opened Gold Street, the first twenty-four hour eatery in the Financial District.

Harry Poulakakos, Proprietor
Harry Poulakakos ranks among New York City's most beloved restaurateurs. A veteran of the hospitality business, he has celebrated bull markets and weathered bear markets in some of New York City's greatest architectural landmarks. The endurance of Harry's is a testament to the owner himself - a gentle, soft-spoken man whose natural manner and warmth have inspired legions of loyal customers.
Born in a small town outside of Sparta, Greece, Harry was first drawn to the US by a Poulakakos family legend that spoke of a millionaire uncle in America. In 1956, Harry took off to join him. The man, however, turned out to be a coffee shop counterman, so Harry set off on his own, and before too long found himself working at the celebrated eatery Delmonico's.

Harry fell in love with Delmonico's landmark architecture - an affection that would ultimately unite his own collection of namesake restaurants. Eventually, after more than ten years in management position, Harry felt it was time to launch his own venture, and he began scouting the Wall Street area.

He soon found the perfect space for Harry's at Hanover Square - the street level of the India House, which was built in 1686. Harry's wife Adrienne agreed to help him, and she quickly assumed the position of manager, a role suited to her warm demeanor. In 1973, the couple bought a second restaurant, located in the majestic lobby of the American Stock Exchange building, and Harry opened a third restaurant in 1984 in The Woolworth Building.

Harry’s at Hanover reopened as Harry’s Café and Steak in May of 2006. Harry serves as a consultant for all of the Poulakakos family’s eight restaurants.

In addition to Harry's Café and Steak, Chef Vaccariello serves as Executive Chef for Bayard's Events and Catering, Ulysses' Pizza bar, and Gold St.  

Eric Bedoucha, Executive Pastry Chef
As Executive Pastry Chef and co-owner of Financier Patisserie, Eric Bedoucha has made this charming pastry shop and café in the Financial District a favorite destination for breakfast, lunch and dessert. Financier received a food rating of 28 in Zagat's Marketplace Guide, and its popularity led to the opening of two new branches.

Chef Bedoucha has created a simple and elegant menu of classic French pastries. His large repertoire includes classic French pastries such as Opéra and St. Honore, as well as modern interpretations such as "Cassis-White Chocolate Mousse Cake" and "Adrienne", a pistachio and chocolate composition. He has a distinctive eye for color and the pastries on display in the shop look just as beautiful all together as they do individually.

Dean Salerno, Chef
Dean Salerno was born into the bakery business in the Bronx and found his calling for cuisine at a young age. At age 16 he began working at Gotham City Diner in Manhattan as a butcher. After completing his coursework at the New York Restaurant School, Dean began working at Maloney and Porcelli. It was at Maloney that he first met Chef Patrick Vaccariello and Chef David Burke. After four years at Maloney and Porcelli, Dean moved to Florida to work as a Sous chef at New York Prime. Upon returning to Manhattan three years later Dean moved back to Maloney and Porcelli as a Sous Chef. Shortly after Chef Vaccariello's exit to open Harry's Café and Steak with the Poulakakos family, Dean joined on with Harry and Peter Poulakakos to open Harry's as a Sous Chef. Shortly after opening Dean was recruited to take over the kitchen at Bayard's as Chef de Cuisine.