Varves (Varvietsiotis), Tom Constantine
Circa 1888 – 1969

Tom Varves was born in Greece and emigrated to North America in 1910. He was married to Annie Jerome/Yaromey (1900 – 1958). Annie and Tom had four children – Konstantinos (Gus), Treandafili (Rose), Helen, and Marina – all born in Saskatoon.

By 1919, Tom joined his brother, Tony, and four other investors as owners/operators of the Savoy Café and Elite Café in Saskatoon. In 1922, the ownership of the cafes was split and Tom, Tony, Annie, and William Shourounes took over ownership of the Savoy. William sold his interest to the Varveses in 1924. Tom sold his interest to Tony and Annie in 1928; the latter continued to operate the Savoy until 1930.

By 1931, Tom and Annie had relocated to Alberta and subsequently, moved to Vancouver where he operated the Vanderbilt Restaurant.

Tom died in Burnaby, British Columbia, on September 16, 1969. He was 81 years old.

Researched by Ken Pontikes, May 31, 2024.

Sources: British Columbia, Board of Health, Vital Statistics; ancestry.ca; Saskatoon StarPhoenix, August 29, 1927, p. 3; Vancouver News-Heral, January 24, 1951, p. 12; Vancouver Province, September 18, 1969, p. 38; and Los Angeles Times, July 13, 1987, p. 38.

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Varvis, Tony
Circa 1893 – 1939

Tony Varvis, 46 years old, a leading figure of the Saskatoon Greek community for many years, died early this morning in hospital after a short illness. The funeral will be held at 2.30 o’clock Monday afternoon from the Saskatoon Funeral Home, with interment at Woodlawn Cemetery.

He leaves his widow and two daughters, Nitca, 14 years of age and Peggy, 12 years, and a brother Tom, of Calgary. Mr. and Mrs. Tom Varvis are now in Saskatoon.

Tony Varvis was very popular and among his friends were a number of persons not of his own race. He was a staunch British subject, while keeping a love for his own land. He was very proud of a nephew now serving in the Greek navy. He was a great reader and could discuss intelligently on many matters.

He came to Saskatoon in 1918, being a partner in the Elite and Savoy Cafes. For three years he has been head chef at The Elite. Before coming to Saskatoon, he worked in Chicago, Regina and Moose Jaw, having come to American shores in 1910. He was married in Saskatoon in 1922.

He played a significant role in Ahepa, the leading organization of the Hellenic people in Canada and the United States. In the local lodge, he had served as chaplain, captain of the guard, and warden.

Saskatoon Star-Phoenix, July 29, 1939, p. 3.

A Tribute to Tony Varvis

The heart of any restaurant is the kitchen.  The kitchen of The Elite Cafe was built after careful planning to give maximum efficiency and sanitation. The walls are treated with a special enamel to withstand constant washing. Head chef Tony Varvis is standing between two other cooks.

Some interesting sidelights on how the kitchen of a large and modern restaurant is conducted was told to the Star-Phoenix by Tony Varvis, with 30 years experience as cook and head chef in various cafes in the United States and Canada. He is head chef of The Elite.

“If there is anything more cleanly and sanitary than the kitchen of a modern restaurant, then I haven’t seen it,” Mr. Varvis said. “The old expression, ‘The Greasy Spoon,’ is as outdated as the automobile of 30 years ago. I want people to come in and inspect my kitchen because I’m proud of it.  We use nothing but the best food and pay particular attention to meat. Our local wholesalers, if they don’t have just what we want, send to other cities to fill our meat wants.”

Mr. Varvis is very proud of the range in the kitchen of The Elite. It was made to his special order, based on his long experience as a chef. He can grill 75 steaks on it at once and it contains three ovens, each one of which will hold four big turkeys.

The kitchen work is systematized to the nth degree. Each worker has a special duty to perform and, in that way, meals can be served so quickly and efficiently that it makes the housewife wonder how it is done. For instance, The Elite, in addition to the chef, has a roast cook, two fry cooks and a pantry-man on duty at one time, in addition to various other help. If it’s steaks you want, the chef oversees their cutting and they are passed on to the fry cook, with the exact instructions as to how they are to be cooked. All roast meat orders are handled by the roast cook. “Everyone has his station and must do no other work or confusion would result,” said Mr. Varvis,

A menu for today’s dinner is prepared the night before and placed in the hands of the chef. Early in the morning, he prepares for luncheon and no sooner is lunch out of the way than preparations are made for the night dinner. Cooking of pastries and certain desserts are done in the early morning hours.

“People often ask,” said Mr. Varvis, “why so many menus have a number of items in French. That is because that language lends itself to expressions, in some instances, that give a more exact meaning than can be expressed in English. “Though I may say,” he continued, “that ham and eggs, if the ham is first-class and the eggs are fresh, and the order is properly prepared. are just as good in any language.” The kitchen of The Elite was built with two ideas, cleanliness and efficiency. Every inch of it is washed thoroughly every day.

The stock rooms and pantries are interesting. Nearly $1,500 worth of groceries are kept on hand constantly and $500 worth of meat is in the cool room.

Nothing in the world is so interesting to Mr. Varvis as good food and drink. “Why not,” he asks. “If you are well and properly fed, you feel better and are happier. Good food is good health.”

Tony Varvis, himself, is a happy little chap. He doesn’t weigh more than 115 pounds, but he, once upon a time, smacked hard a 200-pound second cook whom Tony said was not handling the food in the way it should be handled. That was sacrilege so Tony pasted him a good one. Believe it or not!

Saskatoon Star-Phoenix, January 13, 1939, p. 7.

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Voulgaris (née Poulos), Maria
1924 – 2012

It is with great sadness that the family announces the passing of Maria Voulgaris. Born in the small mountain village of Platanos, Arkadias, Greece in 1924 to Michael and Panagiota Poulos, she was the eldest of 5 siblings.

At the age of 23, Maria married George, a hardworking fisherman. Like many others, Maria and George experienced hard times which included poverty and WWII. Maria and George went on to have two sons. Much like others, they struggled through hard times marked by a lack of modern conveniences. While her sons were still young, Maria fell ill with typhoid fever but recovered and lived to see many more years.

In 1976, Maria and George made the decision to immigrate to Canada to be closer to their younger son Mike, his wife Cathy, and their children. Upon coming to Canada, Maria and George worked in the family restaurant and helped raise their grandchildren.

Maria experienced the devastating loss of her spouse in 1980, and her eldest son in 1984. Family was very important to Maria and her loved ones, and so she continued to reside with her son Mike and his family until the day of her passing.

Many who knew Maria can attest she had a witty sense of humour and liked to laugh and socialize with others. She was an excellent storyteller with an impressive long-term memory – even down to the small descriptive details which was remarkable given her age. Although her English was limited, she tried to communicate with everyone she met and to understand them.

Maria was always thinking of others and was one of the most empathetic people you could meet. She shared others’ joy and sorrow even when they may not have known it, and always wished the best for others. Daily, she would talk about her loved ones overseas, as they were never far from her mind. For most of her life Maria enjoyed cooking and gardening in the summer; for years she created the most beautiful and fragrant collections, and often admired the gardens of others while taking long walks outdoors.

As she became advanced in age, she struggled with short-term memory loss and although she was no longer able to do all the activities she used to, she continued to enjoy the outdoors, going to Church, visiting with family and friends, as well as reading. She was devout and steadfast in her faith and lived her life well.

Maria is predeceased by her spouse George Voulgaris, son Antonis Voulgaris, brother Takis Poulos, and parents Michael and Panagiota Poulos. She is survived by her son Mike (Cathy); six grandchildren as well as four great-grandchildren of Canada and Greece; two sisters and one brother in Greece; as well as her daughter-in-law and numerous nieces, nephews, and friends both in Greece and Canada.

In lieu of flowers, if you so choose, you may give to the Canadian Cancer Society in honor of Maria. Alternatively, in keeping with Maria’s wish, you can take time to light candles for your loved ones, living and deceased, and attend the sacred resting places of your departed loved ones.

A Prayer Vigil will take place at Saskatoon Funeral Home on Thursday evening August 30th at 8:00 pm. The Funeral Service will be held on Friday, August 31st at 10:00 am at Koimisis Tis Theotokou Greek Orthodox Church (1020 Dufferin Ave) in Saskatoon, with interment following at the Greek Orthodox section of Woodlawn Cemetery. Arrangements have been entrusted to Saskatoon Funeral Home.

Saskatoon Star-Phoenix, August 29, 2012.

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Vrondis (Vrondissis), Constantine (“Gus”)
1881 – 1959

A familiar face will be missing at Memorial Gardens hockey games from now on.

A well-known North Bay chef, Constantine (Gus) Vrondis, of 374 Fraser Street, died in hospital this morning at the age of 78, after a short illness. One of the city’s staunchest hockey fans, he seldom missed a senior game in the past 15 years.

Mr. Vrondis came to North Bay 20 years ago from Saskatoon, Sask., and worked as a chef at the Arcadian Grill and the Belmont Hotel.

Friends may pay their respects at the Tennant Funeral Home. Rev. B. G. Gosse will officiate at the funeral service at St. Brice’s Church Monday afternoon at 2 o’clock. Interment will take place in Terrace Lawn Cemetery.

Mr. Vrondis was born Sept. 9, 1881, at Constantinople, Greece, and came to Winnipeg as a farmer in 1910. While out in western Canada, he was a member of the Independent Order of Oddfellows. His marriage to the former Mollie Corder took place Feb. 14, 1920, in Winnipeg.

He is survived by his wife, and a daughter, Cleo, of North Bay.

Mr. Vrondis was one of the staunchest supporters of the Trapper Hockey Club. For many years he held the concession of hockey programs at Memorial Gardens and was a familiar figure each fall on the Main Street collecting advertising for the programs.

Source:  North Bay Nugget, December 11, 1959, p. 11.

Editorial Note:

Around 1914 to 1917, Gus Vrondis was a proprietor of the Waldorf Café, located in the Cahill block (319 – 321 Second Avenue South) in Saskatoon.  His brother, Mike Vrondis, was the chef at this Café.

Around 1925 and 1926, Gus was a proprietor, along with Angello G.  Kallops and Chris Kallops, of the Olympia Café (221 Second Avenue South).  He subsequently was a chef at the Patricia Café.  In the late 1920s, he was a union official with the Hotel and Restaurant Employees Local Union 746 in Saskatoon

Sources:  Saskatoon Daily Star, June 11, 1919, p. 3, June 30, 1914, p. 3 and June 26, 1916, p. 11; Saskatoon Star-Phoenix, July 25, 1927, p. 3.

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