With dishes that lean heavily on Italian flavors but are not restricted by any rules of the cuisine, the food is unpretentious and delicious. As the kitchen pulls from Italian culture and American innovation, the wine list also juxtaposes New and Old World wines from small vineyards in both countries. Chris Willis was going to be a drummer. Pam had her sights set on acting. But deep down, it was always their fate to open a restaurant. There, he was inspired to appreciate the nuances of produce and discover the delicate seasonality of flavors.
The daughter of a hotelier and a restaurateur, Pam lived in New York City hotels when she was a young girl, finding herself often left with cooks and busboys as babysitters. Chris built his impressive resume across many fine establishments, but attributes his career to five impactful experiences: the fundamentals of cooking at Rialto; discipline at Clio; balance, texture and spice at Cafe Gray; how to cook pasta at Sfoglia; and the importance of maximum flavor impact at ABC Cocina.
The combination of all of these things is what makes Chris the chef he is today. Showcase just a few star ingredients in a dish and allow the care, knowledge and skill to shine through. Katie Hubbard was born into the restaurant industry.
Not really, but that's what it feels like as a Massachusetts native when your first ever job is at Dunkin' Donuts. Katie started pouring beverages and never really stopped. A trained printmaker and poet, during art school hospitality became a way of life, and wine became her favorite medium. Now for the past 3 years at Pammy's, Katie has been having a blast curating sustainable, thoughtful, and unique natural wines from producers of lesser known regions and lesser grown varieties all over the world.
The Pammy's wine list is built of winemakers who care for their land and dedicate their lives to the Earth. These are the wines that become the ornate gilded frame around Chef Chris's artistic menu. When she's not chatting wine on the dining room floor, you can find Katie drinking bubbles, floating in the ocean, or bopping around Somerville with her sweet dog, Benji. Rob got an early start in the restaurant industry, working as a dishwasher as a young teenager, bartending by 18, and trying out a stint in restaurant marketing after college.
