PERAGO

About Perago Group

Greek roots, carried across to New York.

We are Greek Americans, and our company is named for what we do: carry the Greek way with food and hospitality into how we work in New York.

The name

To carry across.

περάω · peráō

Perago takes its name from the ancient Greek peráō — to cross over, to carry from one shore to the next.

It’s our story as Greek Americans, and it’s how we think about the business. We started with fresh produce distribution across the New York tri-state area through Perago Foods — because the Greek table starts with good produce. From there we’re building Perago Properties and Perago Hospitality in the same spirit.

Founders

Two Greek Americans, one New York table.

Peter Orphanos

Co-founder · Technology & business strategy

Peter Orphanos is a Greek-American entrepreneur based in New York. In 2000 he founded Orphmedia, the New York agency for websites, SEO and hospitality technology. Over 25 years and more than 700 projects, Orphmedia has worked with luxury hotels and restaurant groups including St. Regis, Park Hyatt Aviara, LPM Restaurant Group and FAUCHON, from offices in New York, Los Angeles and London.

He is also Founder and CEO of Orph Ventures, the holding company for his digital, AI and media businesses, including the AI studio Banto AI.

At Perago, Peter brings technology and business strategy into the equation — the systems, data and digital tools that let a produce business run with precision and grow into properties and hospitality.

Teddy Kambouris

Co-founder · Restaurants, real estate & distribution

Teddy Kambouris was raised in Brooklyn. He built his career in the restaurant industry and in real estate, learning both businesses from the inside — what a kitchen needs from its suppliers, and what makes a property work.

That experience shaped Perago. Teddy helped develop the concept behind Perago Foods’ fresh produce distribution, built around how restaurants actually buy, and he brings the same hands-on knowledge to Perago Properties and Perago Hospitality.

What we value

The Greek table, as a way of working.

  1. 01FreshnessGood ingredients, handled with care, delivered on time.
  2. 02PhiloxeniaTreat every customer and guest like family.
  3. 03CraftDo things properly, from a crate of produce to a building.
  4. 04A long viewBuild relationships and places meant to last.

Talk to the founders.

Growers, buyers, investors and partners — we’d like to hear what you’re working on.

Get in touch