Mike Pappas is the Executive Chef of the King's Kitchen and Bakery and has been a part of our family for just over a year. He came to us with nearly 20 years of culinary experience and has shared a skillful culinary repertoire that has further solidified Jim Noble's epic impact on the Charlotte restaurant scene. Using original recipes, he has created a bread and pastry line that has truly raised the regional and local standards for deliciousness. He has been invited to teach bread and pastry classes by Salud, the Cooking School within Whole Foods Charlotte. In 2014, he was featured in James Beard award winner Peter Reinhart's book "Bread Revolution." Pick up the book via The Kitchn here.
A little bit about Mike...
18 years of hard labor
Favorite dish (ether that you create or like to eat)?
Clams Organatto to start followed by some well made hot Italian sausage and meatballs over some linguini. Garlic bread made on King’s Bakery ciabatta and a small glass of $20 Cotes du Rhone.
Favorite thing about working with the Noble Food & Pursuits group?
Jim Noble is the best boss that I have had.
What are you most passionate about as it relates to your job?
Creating historical foods in a modern context that meet global standards.
What is your favorite part of the meal?
The conversation that goes along with it.
Best piece of advice Chef Jim Noble has shared with you?
Put more soak in the Coconut Cake.
Best work accomplishment?
Creating a product line that my boss and the guests have loved and responded greatly to. It's nice to share something with so intimate (as food) with others.
Favorite thing to do on the weekend?
Hang with my family and ride my unicycle.
Chef Pro Tip:
Whatever your weak points are, submit to them and turn them into your strengths; this fully solidifies your game and validity in the industry.