John Roussos attended Florida State University and graduated with a B.S. in business. He attended ROTC and was commissioned in the Army upon graduating in 1967. After a year in Vietnam as a combat platoon leader, he returned home to Memphis, Tennessee where his wife, Elaine, was waiting for him. John began working at Dobbs Houses, Inc. as a manager trainee. He quickly advanced and became a regional manger responsible for 250 restaurants. John moved to Mobile in 1973 to join his father and brother as they opened Roussos Restaurant on the causeway. He and Elaine have four children: Lia, Dena, George and Nicholas, daughters-in-law Cindy and Elizabeth and sons-in-law Jeff and Nick. Nick joined the family restaurant in 2004 as a manager. They are also proud grandparents of Hannah, Maya, Emma, Alexia and Noah. John and Elaine are active members of the Annunciation Greek Orthodox Church in Mobile and AHEPA. When he isn't busy working hands on in the kitchen during the lunch rush or overseeing an off-site catering, John can be found in the back office planning the next catering, working with vendors and overseeing the large staff of employees. He takes great pride in ensuring that the family legacy, started by his father, his brother and him with the first Roussos Restaurant, is upheld and continued with every dish served. He understands the many factors involved in keeping the business running smoothly. John has overseen the restaurant’s move from downtown Mobile to the Eastern Shore Centre. While he regrets that his father didn't live to see the new location, he feels confident that George would have supported the move. "My father was a very wise businessman," said John. "He knew that location, just like quality food and service, was a key element for a successful restaurant. He would be proud of the new location." The highlights of John’s career include some of the major
caterings that he and the staff have worked. Sporting events like
the Senior Bowl and the GMAC Bowl as well as inaugural events for
two Alabama governors, numerous corporate events and Mardi Gras balls
create marathon environments for the catering crew. Cooking on site,
serving thousands of guests make for a very long but rewarding day. |
John Roussos