The owner of Athena Gyros got his start in the restaurant business at age 18. Before immigrating to the US, he learned to cook Greek food while helping out at his grandfather's restaurant on the Mediterranean. After refining his skills at hotel restaurants and, later, his own establishments, he opened Athena Gyros. Today, chefs carefully re-create his recipes for dishes such as roasted lamb, which is slow-cooked for seven hours before being draped over rice pilaf. Diners may crunch through layers of honey-coated baklava or bring catered dinners home to serve at parties or eat secretly while living inside someone else's chimney.