Sam Aiyach, owner of The Hills Pizzeria, Logan, dies of cancer

A hardworking grandfather lived to see an exciting milestone in the business he worked at every day for 13 years before he died from an aggressive cancer. His devastated family have paid tribute to a man who knew and loved every one of his customers.

Sam Aiyach, owner of The Hills Pizzeria, Logan, dies of cancer.

A hardworking and beloved grandfather has lost his short battle with stomach cancer – leaving behind the popular pizza store he founded and worked at every day for the past 13 years in Logan

Sam Aiyach, owner of The Hills Pizzeria, Logan, died of stage four aggressive stomach cancer on Thursday, October 5, at about 11.50pm, at Logan Hospital.

He was 73 years old and left behind his wife Susanne, and three sons — twins Wysam and Hesham, 37, and youngest son Nathan, 26, who had been running the pizza shop alongside his father for the past seven years.

Nathan Aiyach said his father’s death had left the family devastated.

“He passed away peacefully in his sleep,” he said.

“He loved all of his customers and Logan … his legacy will live on through The Hills Pizzeria.

“All of our family was there in the room with him when he passed.”

Nathan with his father Sam Aiyach at the Hills Pizzeria. Picture – contributed.

Nathan Aiyach said his parents founded the small pizza store at Daisy Hills in 2011 – having lived in Logan since 1994.

“It was his pride and joy,” he said.

“He worked every single day in that store … I don’t think he ever had a day off right up until he was hospitalised.

“It was amazing how well he knew Logan and the customers. He was loved by everyone.

“He’d do all of the deliveries but never relied on a GPS. He had most of Logan’s streets memorised … even our regulars orders and their addresses.

“Him and mum spent every day together working there. They were never apart.

“He was very strong, hardworking man and people respected him for it.”

About a two months ago, the pizza store owner and beloved grandfather, started losing his appetite.

Sam Aiyach, from the Hills Pizzeria, with his family. Picture – contributed.

“It wasn’t until he had a fall in August that he had to go to hospital,” Nathan said.

“It was there that they ran a lot of tests and found he stage four stomach cancer … it was very aggressive.

“He went through a lot in the last couple of weeks … It was really hard on the family, no one wanted to see him in that much pain and in that state.

“He was strong man mentally and physically. The doctors were very surprised he was still kicking on through how bad it was.

“He waited until the last of our family could come and say their goodbyes in hospital before saying goodbye and passing.

“It was funny because he wasn’t too phased by the cancer. It was more the back pain from the fall that bothered him.

“A few nights before he passed my brother asked dad if he was scared … he looked at him like has an idiot and said ‘scared of what?’.”

Despite his devastation, Nathan said he went to work the Friday after his father’s death, and intended to keep the store open — just like his father did.

“We’ll close for the funeral but that’s it,” he said.

“It was one of the hardest days of my life running the pizza store that next day but I just know it’s what he would have wanted.

“We’ve been blown away the last couple of days by the amount of locals coming forward and sharing stories … we’ve had great community support which has been amazing to see.

“He was just so well known and loved here in Daisy Hill.”

Sam Aiyach from the Hills Pizzeria. Picture – contributed.

Before his death, he told his son he wanted him to expand the family business.

“We’re actually opening another pizza shop on the Gold Coast next week … something dad has been pushing and pushing for.

“He really wanted to see his life’s work expanded … see it grow in his lifetime.

“Thankfully, right before he did get sick, we found a place. So he got to see it renovated and finished. Sadly he didn’t make it to see the opening.”

The family said they his legacy would live on.

“He was super strong man and such a hard worker … which he continued on with a very strong bloodline,” his son said.

“My grandfather was working in construction until he was 100 years old then lived to be 105. Dad worked right up until he was hospitalised.

“Working hard is in our blood and very important.

“It will never be forgotten about him.”