It all began in Greenwood SC where George Stathakis grew up in a Restaurant family. His father and before him, his Grandfather owned and operated The Grill Café in Greenwood. It was a very popular restaurant that started during World War II and was a hang out for the US troops. Known for its good food, due to the expert hands of his Grandmother, who fashioned the best tasting food in the upstate.

George opened his first restaurant in Greenville in 1969. It was called Dinah's Country Kitchen named after his mother Dinah. George and his Brother Tommy operated it with their father. After a few other restaurant gigs in the area, George opened his first Stax Restaurant called Stax Original in 1975. The Original was known for its Country Ham, Breakfast and down home meat and three, The Restaurant was just the beginning in a fine tradition of dining in Greenville. Today there are 6 restaurant/food service operations that carry the Stax name. In 1986 George Stathakis sold Stax Original to his two brothers, Tommy and Frank and decided to open a fine dining restaurant. Stax Peppermill was an immediate success. It has been voted "Best restaurant in Greenville” for the past several years more than once and has won countless local and several national awards. After experiencing such success with the Peppermill, Stathakis began looking for additional opportunities for growth and expansion. In 1988 he opened Stax Omega, a family style diner known for its all day breakfast and extensive menu. A year later, he acquired 5000 square-feet of property next door, and opened Stax International Bakery.

As a complement to that growth, 1n 1990, Stax Grill was opened followed by Stax Catering in 1997. In 2008 Stathakis sold most of his interest to his son Michael. He kept one location, Stax Grill, where he runs it personally with his other son Chris. Stathakis has a gentile smile come over his face when he talks about the Grill because he is back doing what he used to do many years ago. It's been a pleasure working with Chris. I am learning from him and he is learning from me.

Stax has always made a point to hire professionals who are serious about the restaurant business. "You've got to hire good people, the right people." Stathakis says. Stax's Growth can be credited to these skilled and loyal employees. "Without our employees, Stax wouldn't be Stax.”