Who We Are
Meet Spiro and Buffy Dimas, the visionary power couple behind some of Long Island's most legendary dining establishments. Their journey into the culinary world started with the North Shore Tower Project, where they embarked on their quest for culinary excellence and unmatched hospitality.
The Old Westbury Diner, a quaint establishment that quickly became a beloved hotspot for locals, was the next big project for Spiro and Buffy. Through their unwavering passion for top-notch ingredients, generous portions, and welcoming service, Spiro and Buffy transformed the Old Westbury Diner into a cherished institution that attracted patrons from near and far.
Building on their early success, the dynamic duo expanded their culinary empire by acquiring the Williston Townhouse Diner, renowned for serving classic American comfort food. Embodying the spirit of the community, this diner became a treasured gathering place for families and friends, offering hearty meals and engaging conversations.
The latest feather in their cap is Plori, the hottest Greek restaurant on Long Island. Since its grand opening, Plori has enchanted discerning palates with its authentic Mediterranean flavors, innovative dishes, and stylish ambiance. This restaurant has quickly become the go-to destination for those craving a taste of Greece, where every bite tells a story, and every guest is treated like family.
Spiro and Buffy Dimas' relentless dedication to excellence, commitment to community, and passion for creating unforgettable dining experiences have redefined the culinary landscape of Long Island. Their restaurants stand as a testament to their unwavering vision, expertise, and pursuit of culinary perfection.
Our Chef
Panayotis (Pete) Dalitsouris from Paliopanaya, (a small village outside of Sparta, Greece) is the executive chef at Long Island’s newest Greek restaurant, Plori. Growing up on a farm, a big part of his passion for cooking came from his family but mother especially. She was a very talented cook who consistently made her family different styles of Greek food, always cooked to perfection. Chef recalls his favorite meal growing up was Sunday family dinner after church, with platters of roasted lamb, roasted potatoes, and seasonal vegetables.
“Growing up on the farm with acres of orange and olive groves, from a family who created fresh feta and yogurt from the farm sheep, picking from gardens with seasonal vegetables, to my grandmother who kneaded dough late night so the family could have fresh bread for work the next day, to my mother who was very intense in cooking a lot of different meals and pastries for us, all of which contributed to my passion for cooking”
After attending culinary arts at Le Monde in Athens, Greece, Chef Panayotis was enlisted as a chef in the Greek army. After serving his country, he came to America for a bachelors degree at CIA (Culinary Institute of America). After completing culinary arts, his first opportunity as an executive chef was at Theo’s Taverna, a Greek mediterranean restaurant in Pinehurst, North Carolina. A bigger opportunity arose for a corporate chef position at LM Restaurants (Carolina Ale House, and Taverna Agora). Making his way north he was executive chef at Lithos Estiatorio, Manhattan’s Pera Soho, and now executive chef at Plori. Chef Panayotis‘s goal is through his gastronomy, to give his patrons the flavors he experienced growing up but with a new modern flare.
“Coming to America I wanted to showcase the hospitality and festivity we have in Greece but most importantly, give my patrons flavors that are fresh from land, sea, and earth to table. Taking the lead at Plori with a great team behind me, I will produce excellent flavors with fresh seafood, steak and poultry using old and modern techniques to give the community a great time with friends and family”