40 Under 40 - Michael Cannistraro

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Michael Cannistraro
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Michael Cannistraro, 38

Chef/owner

 

Business: The Green Room Sicilian Cafe and Deli

Lives in: St. Marys

 

Professional responsibilities: Manage the restaurant and cook (pretty much everything that needs to be done).

 

Accomplishments/Honors: 10 years in business.

 

Community Involvement: Throughout the years, we have been in multiple parades. I was Cupid for "Love Town" when Oprah came to town, sponsored multiple Camden County sports teams. In 2021, we made 60 pizzas every Monday for the football team during the season, multiple donations, and in 2020 during the pandemic, we donated food and worked the food drive at a couple different locations. I am also on the Mary Lee Clark Elementary School committee. 

 

Why did you go into your particular field? My dad wanted to open the cafe, so he had a place to hangout and the rest is history.

 

As a child, what did you want to be when you grew up? Police officer. 

 

What was your first job? When I was 12, I worked at a blueberry farm right down the street from my house, getting paid 39 cents a pint. 

 

What is the best advice you’ve ever received? If you’re good at something, never do it for free.

 

What’s your favorite thing about your job? The best feeling is watching someone truly enjoy food you just made and served them.

 

What do you know now that you wish you knew when you first started your career? If it was easy everyone would do it.

 

Who do you consider to be your greatest mentor and why? My mother and father. From a young age, we always had jobs around the house so I definitely got my work ethic from my parents.

 

When you’re not at work, what do you do to relax? Spend time with my family and friends and eat.

 

What is something about you that most people don’t know? Played college football.

 

How do you hope to grow in your career? Just have to stay consistent. No matter if I'm working or not, the food served should always taste the same and people should have the same experience day in and day out.

 

If you couldn’t do what you’re doing now, what would you be doing? Probably something in management.