Michael Pappas was born and raised in Lynn, MA. Chef Mike got his first taste of the restaurant business working at his grandfather’s coffee shop at the ripe old age of 12. It was here that Chef Mike discovered what he wanted to do for the rest of his life; and that was to be around people and the hustle and bustle of hospitality industry.

Chef Mike attended Endicott College where he earned a Culinary Arts Degree with honors of Magna Cum Laude and a Bachelor of Science in International Hospitality Management, Cum Laude. Chef Mike also attended school in Switzerland at Ecole Les Roches. It was here Chef Mike earned his Swiss Hotel Degree with third honors.

Chef Mike started his career with the Four Seasons Hotel Boston. He was offered job in the Stewarding department right after graduation. Within three short months he was promoted to Room Service assistant manager.

After a short stint in Room Service, he was given his first real taste of the restaurant business at the famous Bristol Lounge. It was here where Chef Mike learned the art of fine food and the eye for detail. From the Four Seasons, Chef Mike went on to become Assistant General Manager of Luciano’s Restaurant, in Wrentham, MA. After spending some time in the independent world of restaurants Chef Mike wanted to try out another aspect of the hospitality industry and became Food and Beverage Manager of the Margate Resort in Laconia, NH.

Chef Mike went on from the Margate to Grill 23 & Bar where he was an assistant manager. During his time at Grill 23 Chef Mike assisted the management team with creating side work and training manuals. Missing the resort life Chef Mike was hired as the Food and Beverage Director at Ocean Edge Resort in Cape Cod. At Ocean Edge Mike was responsible for four restaurants, room service, five snack kiosks and fifteen thousand square feet of banquet space. All of this spread over 426 acres, 11 tennis courts, 5 swimming pools and an 18 hole golf course.

Chef Mike left the world of resorts to open his own place. In 2005 he started Bourbon Street Pizza Company. During his first year in the pizza business he won "Best Pizza in Peabody" at the Peabody High Pizza Festival. Chef Mike sold the pizza shop at the height of the market to open up a fine dining restaurant with his family. The restaurant is called Sixty2 on Wharf and is located in Pickering Wharf in historic Salem and is currently open.

It took only a year for Chef Mike to realize where his heart truly longed to be; back in Peabody offering restaurant quality food at sandwich shop prices.

Chef Mike doesn’t think you have to go to a restaurant to get high quality food. He brings only the freshest meats, cheeses and produce to his shop for your enjoyment and you can taste it in every bite of his food!

Chef Mike wants to invite anyone and everyone looking for great food at a fair price to come check out, Wrapini’s!
(Located on 7 Bourbon Street in Peabody.)