PLEASANT CHILDHOOD memories of Cyprus cling to Petros Pisinos’ memory. He spent his childhood among farm animals and citrus trees — a life fully intertwined with the land.
“I grew up around animals, tractors, cultivating the soil, and planting vegetables, orange trees, mandarin trees, grapefruit trees, lemon trees, and more,” he recalled. But the flow of his life abruptly shifted in July 1974 by the Turkish invasion, forcing his family to flee from their home and become refugees. This drastic change left Pisinos longing for his farming roots.
Upon arriving in the United States, Pisinos found a sense of home in the restaurant business — a career where he could combine his culinary skills with his love for farming. Starting with little to his name, Pisinos worked tirelessly, eventually leasing and then purchasing a restaurant here in Tullahoma. Over the years, he expanded the menu to include various Italian, Greek, and French dishes, drawing from his culinary experiences in Cyprus.
Despite his success in the restaurant business, Pisinos never lost his passion for farming. He began buying properties and planting sunflowers, a hobby that quickly grew into a larger community project. Inspired by his mother, who always planted a few sunflowers in their garden, Pisinos enjoyed transforming empty lots into bright sunflower fields.
“When you have the right equipment and attachments, it’s easy,” Pisinos said. Over the years, his sunflower fields expanded, and his children joined in, selling sunflowers around town.
They would pick up sunflowers, put them in buckets with water, and go around town selling them. They even saved money and donated some to local churches.
Last year and this year, he organized successful giveaways on West Monroe Street, combining his 13 properties into seven and sharing his gorgeous blooms with the community. Currently, the area consists of a commercial building, six apartments, a mobile home, and some vacant commercial and residential spaces. He primarily uses the area to grow beautiful sunflowers, creating a gorgeous and vibrant environment for everyone to enjoy.
Pisinos’ love for sunflowers has become a way to give back to his community. His philosophy is: “Planting something beautiful is better than grass. ”This passion project has gained local attention, and many residents have volunteered their properties for sunflower planting.
Despite many setbacks, Pisinos remains determined. With community support, he plans to expand his sunflower fields, hoping to turn Tullahoma into a “sunflower city.”
His connection to Cyprus remains strong. He named his children after his grandparents, Eleni and Petros, and shared memories of their kindness and generosity with his children.
One cherished memory is of his grandparents taking him to Jerusalem, riding a boat to the middle of the Jordan River, and baptizing him. It was a special moment that still impacts Pisinos today.
Pisinos attributes a great deal of his accomplishments to the incredible opportunities his grandfather provided him with.
Pisinos is also the proud owner of Nicholas Family Restaurant. His journey to becoming the owner is nothing short of inspiring.
Following high school, Pisinos enlisted in the U.S. Army’s Special Forces branch and later attended a three-year culinary program at a prestigious hotel and catering institute, focusing on international cuisine.
Nicholas, the former owner of Nicholas Family Restaurant, encouraged Pisinos to lease the restaurant, leading Pisinos to take his journey in an exciting new direction despite his limited finances. Recognizing Pisinos’ exceptional culinary skills and strong work ethic, Nicholas offered him a job to save up for the lease.
In 1988, Pisinos seized the opportunity and began leasing the building. In 1996, after many successful years of operation, he eventually purchased the restaurant.
After joining Nicholas Family Restaurant, Pisinos realized the menu mainly featured Italian food and pizza, with just a few French and Greek dishes. Over the years, he has expanded the menu to include more Greek specialties, an array of delicious steaks, and tasty French dishes with his desired aesthetic touch.
Pisinos supports the farm-to-table movement in various ways. He and his family distribute at the restaurant, while local farmers supply them with fresh produce like tomatoes, green peppers, and cucumbers for their delicious recipes. His wife, Isabella, supports local farmers markets, bringing in the freshest, locally sourced ingredients for their dishes.
Isabella and their children, Eleni and Petros, have all contributed to their thriving family business.
“We raised our kids in the restaurant, and they came out very disciplined, very hardworking, and knowing how to handle money and their budget,” he explained.
Pisinos is particularly proud that his children never had to ask for money, earning their own through tips and work at the restaurant.
“I never gave my kids a penny. It seemed that they were very happy when working. They made their money at the restaurant from elementary to high school. They even saved a lot of money when preparing for college. I am so proud of my family,” he said.
Both Eleni and Petros are proud alums of Ivy League schools. Eleni recently graduated from the University of Pennsylvania and works at a New York law firm. Following in his father’s footsteps, Petros attends Cornell University in New York, studying business and hotel management.
As Pisinos prepares for the future, he holds dear the important lessons he learned in the past.
“My life was extremely tough, but I always try to make the best of it,” he said. “When things go wrong, instead of giving up or getting discouraged, get determined and stubborn and refuse to give up.” GN
