Louis M. Pappamichalopoulos, from Sparta, Greece arrived in America in 1904. He shortened his name to Pappas to help simplify life in his new country. During World War I, Louis served in France as an army chef in General Pershing’s “Wildcat Division”. It was there that he created his own version of a Greek salad by adding potato salad to sustain the troops during hard times. In 1925 Louis and his wife, Flora, affectionately known as “Mama”, established the original Louis Pappas “Riverside Café” in Tarpon Springs. With a handful of employees on sawdust floors, they opened their humble café, specializing in fine Greek-American cuisine and the Louis Pappas Famous Greek Salad tm. Potato salad at the bottom of a Greek salad soon became commonplace and the salad itself became internationally known. The Pappas Family prospered over the years, sustaining three generations in the restaurant business.
Third generation family member, Louis L. Pappas has continued to thrive with his Greek fast casual concept, Louis Pappas Market Café. The name has recently been changed to Louis Pappas Fresh Greek to better identify the brand, however, the commitment to the company’s culture remains the same. FRESH, although new to the name, is not where we have evolved to. It’s where we’ve always been. The Mediterranean Diet is not a trend for the Pappas Family but an integral part of their Greek heritage. The Louis Pappas Famous Greek Salad as well as all other menu items is simply prepared with pure
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