Alex Nissirios, the owner of Stamna Greek Tavern in Bloomfield, New Jersey, has an intriguing life story that spans over four decades in the restaurant business. Originally from Greece, Alex arrived in the United States in 1970 at the age of 15. His mother, father, and two brothers had already settled in the US prior to his arrival. In Greece, Alex's father worked as a contractor but faced financial difficulties and lost all his money. This prompted his decision to move to America to seek better opportunities. In the meantime, Alex and his siblings were left in the care of a housekeeper while their parents worked tirelessly to establish themselves in the new country.
The family initially settled in Fairlawn, New Jersey, where Alex began working in the kitchen of a small restaurant. He started as a shy young boy who rarely ventured out, but eventually worked his way up to become a busboy. Despite facing language barriers, Alex managed to succeed and eventually became a manager. However, he felt the desire to further his education and returned to Greece to attend college.

Brooklyn has witnessed the journey of Hicri Ataş and his father, Rıza Ataş, as they made their mark in numerous establishments. From Masal to İstanbul Bay, Rıza Ataş was among the pioneers who laid the foundations of these iconic venues. Hicri became a pioneering example for Turkish entrepreneurs by opening a venue in the south of New Jersey with a seating capacity of approximately 300 people. After Sofra opened its doors in 2021, other Turkish and Mediterranean cuisine restaurants also started to emerge. Ataş, with its unique menu and concept, has gained the approval of customers by serving their meals with a grand visual display. The restaurant, which also features a special karaoke room, provides a spacious dance floor for customers to enjoy dancing as well.

Jackson Hole Burgers chain were started by brothers Jimmy and Chris Meskouris at 232 East 64th Street on the Upper East Side of Manhattan in 1972. The name "Jackson Hole" was selected for the restaurant because they found a National Geographic article on Jackson Hole, Wyoming under the floor when they were renovating and they also happened to live in Jackson Heights, Queens.
In a recent interview with Alexander Meskouris, the owner of Jackson Hole Diner, we delved into the history and legacy of this iconic restaurant chain. Alexander, a third-generation Greek-American, shared his family's journey and their dedication to preserving the unique charm of Jackson Hole.

In Erzican, during his days as a shepherd, Zeynel (Zach) Erdem found a newspaper while roaming in the highlands. He saw a photo of Manhattan in the newspaper and was fascinated. He thought to himself, "One day I will go to New York." He was admitted to the engineering faculty in Erzurum but couldn't stay there. He dropped out of school. The following year, he was admitted to the tourism and hotel management department in Edirne. He continued his studies in tourism and hotel management. The idea of going to America never left his mind. He applied for a student visa. He collected money for his ticket from his friends who worked with him at school and the hotel. At the age of 21, he set off for America.