The family-owned business has been running for just over two weeks on Shotover St and co-director Doyle Te Maiharoa said he hoped to expand it over time.
"Like all things, you start off small and gradually you get bigger, hopefully."
The 29-year-old, originally from Invercargill, has worked as a chef at the Cardrona Hotel, in Wanaka, the Luggate Hotel, as a chef in Rarotonga and at the Rydges Hotel Queenstown.
Now he wants a piece of his own pie.
"We have been doing well; not as busy as we had hoped, but it is steady."
Mr Te Maiharoa said he, his mother, father and younger sister decided to open up the Greek-themed takeaway outlet because they saw a niche market for it in Queenstown.
"There are plenty of food outlets around, but we haven't seen any Greek-styled ones," his mother, Pauline, said.
Souvalucky, a play on the word for the greek-style meat souvalaki, will be based on a "fresh, healthy and nutritious" type of meal, he said.
"I think we are going to do well. We might be off the beaten track a little, but once we get our name out there ..."
He said all sauces and falafel mixtures were family recipes and the meat would be brought from South Canterbury farms.
Younger sister and duty manager Chelsey (22) said since starting two weeks ago she has eaten one pita bread a day for lunch and had lost 3kg.
"We've been eating this kind of food since I was 6. Mum and Dad love it."
Although the two siblings had come every year to Queenstown for skiing weekends while living in Invercargill, Mr Te Maiharoa hoped that this year "we are busy enough that we won't be skiing".
