Michael Papandrea

Michael Papandrea is an American entrepreneur and former chef with decades of experience in the culinary and hospitality industries. He began working at his cousin’s pizzeria in Brooklyn, New York, at the age of 12, gaining an early foundation in food service. During high school, Papandrea continued working in local pizza restaurants and was encouraged by his mother to pursue Culinary Arts. He attended The New England Culinary Institute (NECI) in Vermont, graduating at the top of his class and earning an internship at Le Caravelle, a top-five French restaurant in New York City. There, he became the youngest Poissonnier and mastered French culinary techniques.

Papandrea later returned to NECI as a chef instructor, where he was promoted to Assistant Executive Chef, helping refine teaching methods for aspiring chefs. Following this role, he traveled through Europe, further developing his culinary skills. Upon returning to the United States, Papandrea served as Executive Chef at the Matteson Holiday Plaza Complex in Illinois, where he led large-scale events and earned recognition for his work.

He eventually opened his own restaurants in Long Island, New York, including Michael’s in the Hamptons and a wedding venue set in an 1870 mansion, where he hosted over 500 weddings. After the disruptions of 9/11 and COVID-19, Papandrea transitioned to landscaping, founding The New Lawn Guy, a successful company specializing in outdoor spaces.

Throughout his career, Papandrea has demonstrated adaptability, leadership, and a strong commitment to quality in all his endeavors.

• Kiwanis Club Award
  • Issuing Body: Kiwanis Club of Frankfort