Born and raised in Roanoke, Virginia, the Lampros brothers set out on very different paths that eventually merged into what today has become Gunther’s Gourmet Groceries, LLC. Although each had worked in a variety of restaurants throughout their high school and college years, neither brother had seriously considered working with the other, much less together in the food industry. Older brother, Nick, after graduating from Duke University in 1984 and Vanderbilt University School of Law in 1987, went into the private practice of law. Younger brother, Mike, after graduating from the University of Richmond in 1988, continued to work in restaurants until deciding to attend the Culinary Institute of America, from which he graduated in 1991.
While working as the Executive Chef at Crestar Bank (now SunTrust Bank) and then Reynolds Metals (the makers of Reynolds Wrap® Aluminum Foil and other products) in Richmond, Virginia, Mike began to develop various salad dressings for use at corporate dinners. That experimentation continued after he left those posts and eventually led to the development of Gunther’s three vinaigrettes and marinades, which, Mike, originally sold to small gourmet and food shops from the back of his Jeep. As interest in his products grew, Mike, turned to, Nick, for assistance with the legal side of the business. While, Nick, handled the paperwork, Mike, handled sales and expanded the product line by developing and adding Gunther’s various salsas to the mix.
Today, the two brothers actively work together to develop new flavors and recipes and to grow the business. Their love of food and willingness to experiment has allowed them to develop a line of products and flavors that surpasses what is generally being sold in today’s markets; all while avoiding the artificial ingredients, preservatives, trans fats, and high levels of sodium and cholesterol that are too often found in the products of other companies.