NASHUA – Frank Liakakos came to the United States to realize the dream.

Tuesday will mark the 30th anniversary of the opening of his restaurant, Milano House of Pizza, and it’s that restaurant that he says allowed him to earn that American dream.

Born in the southern Greek state of Lakonias in 1952, Liakakos and his parents moved to Lowell, Mass. in 1966.

“They just wanted a little bit better, little bit easier life,” he said, before a recent lunch rush at his restaurant, at the busy intersection of Broad and Amherst streets.

Though they had relatives among the Greek diaspora in Lowell the Liakakos family bounced from New York to New Orleans to Maryland looking for the niche that eventually would land Frank’s father a job as a shoemaker in Lowell.

Frank Liakakos’ first job was as a shoe shiner. He went on to wash dishes and detail cars, even driving an ice cream truck for a spell.

“I always wanted to be on my own because I knew I could do it,” he said in a matter-of-fact tone and Greek accent. “I knew I could depend on myself. I always wanted to be free.”

He especially liked restaurant work because it involved talking to people.

In 1982, he partnered with fellow Greek immigrant Arthur Tsionis to open Milano’s in its current location. It was the fourth branch of a chain from Lowell to Concord to Milford, all under the same name.

They had a new idea that would distinguish them from the rest of the pizzerias.

“There was pizza shops here and there,” Liakakos said of the early 1980s, “but they didn’t have seafood. We brought seafood, and that’s what made it grow quick and fast.”

Ten years later, Liakakos bought out his partner. In spite of their split, Liakakos said of Tsionis: “I would go into business with him tomorrow if I have to. He’s better than a brother, and he’s better than a father.”

Like any business, Milano’s has its ups and downs. But Liakakos said his business has always been steady. And with the exception of the onion rings and French fries, it’s because he always uses fresh foods.

It’s also the attitude.

“You got be a worker, and you gotta be straightforward,” he said. “Then you become successful.”

During an interview, one of his loyal customers came to tell of his upcoming back surgery, and how this was the last meal before his fast. Liakakos was there to lend him an ear before lending a story of his own.

Not much has changed over the three decades Milano’s has been in business, with the exception of Liakakos’ change of lifestyle following a triple bypass surgery four years ago.

“Between the salt and being stressed out from everything, that’s what I think did it,” he said.

Salt is gone from his diet now and his workload is cut in half; instead of working the 80 to 100 hours, now it’s 45 to 50.

“It’s a scary thing,” he said, “but if you get into it and realize what happened and what’s going to happen, you kind of decide to go the other way, try to slow down a little but, try to be smart about it.”

On Milano’s anniversary week, the restaurant’s trademark haddock dinner will be served Monday-Thursday for $3.99. On Friday and Saturday, all food items will be half price.

Liakakos summed up the American Dream.

“If someone is willing to work hard, he can and he can be successful,” he said.

And at least in the eyes of Liakakos, it’s still true today as much as the day he arrived on U.S. soil.