About Pammy's

Pammy’s is a New American restaurant inspired by the feel of an Italian neighborhood trattoria. Perched between Cambridge’s Central and Harvard Squares, Pammy’s is a cozy yet sophisticated neighborhood destination. For husband and wife team Chris and Pam Willis, who live right up the street, Pammy’s is an extension of their living room. They’ve brought together their love of great food, easy hospitality and chic vibe to create a lively space that is welcoming to all looking for a memorable meal. 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 will also juxtapose New and Old World wines from small vineyards in both countries. A dual-opening fireplace wrapped in white ceramic, an oversized salvaged communal table designed for side-by-side dining and rich leather banquets are just some of the design elements that make up Pammy’s charm. 


Chris and Pam Willis, Owners
Chris Willis was going to be a drummer in a rock band; Pam had her sights set on acting. Both could have gone there. But, deep down, it was always their dream - and perhaps their fate - to open a restaurant. Chris’ life has been surrounded by food - growing it, cultivating it, cooking it. He grew up on his family’s fourth-generation farm in Sherborn, Mass. The farm life inspired him to appreciate the nuances of produce, discover the delicate seasonality of flavors and learn to mill wheat to alter its tastes and textures. The two art forms Chris knows best are food and music, and he is constantly drawing a comparison between them. In defining his approach to food at Pammy’s, Chris was inspired by drummers and musicians in general who hold back, despite their considerable ability to wow with technique or showmanship. He hopes that the food at Pammy’s looks restrained in its apparent simplicity, showcasing just a few star ingredients, but tastes like it has been prepared with a great amount of care, knowledge and skill. 

 Chris and Pam Willis 

Chris and Pam Willis 

 Andrew Foster

Andrew Foster

Andrew Foster, General Manager
Growing up cooking with his family in Portland, Oregon, Andrew Foster surrounded himself with good food, wine and company. As a boy, Andrew worked alongside farmers, hung out with local butchers to discuss best cuts and tended to a small garden with his mother. As an adult, Andrew visited vineyards in the Willamette Valley and worked at a small wine bar. While traveling through the Columbia River Gorge, he collected wine with his father and deepened his appreciation for the viticulture of the Pacific Northwest. Once in Boston, Andrew immediately looked for a restaurant job; he knew it was the best way to introduce himself to a new city.  Working at local favorites like Il Casale, Russell House Tavern, Area Four and Deuxave exposed Andrew to a hospitality culture that was beginning to define itself. Inspired to join the conversation, Andrew opened Fairsted Kitchen and The Frogmore, and through friendships made at those restaurants, was introduced to Pammy’s owners. When walking through the Pammy’s space with Chef Chris and Pam, Andrew immediately knew he wanted to be part of their vision.

Andie Karow

Chef de Cuisine
Andie Karow grew up in Bayside, Queens, cooking with her mom for her large family. They were constantly cooking, finding excuses to cook just for fun. After graduating from Johnson & Wales University in Rhode Island, Andie worked at Jean Georges in New York City, and while opening ABC Cocina, worked alongside Chris Willis. They immediately had a rapport; Chris jokingly said that Andie would help open his restaurant one day. While in NYC, Andie also worked at Franny’s, where she learned to sling ten pastas at a time. She and Chris shared an obsession with pasta making and found themselves traveling to Bologna, Italy, to take a renowned pasta course at Bruno e Franco’s pasteria. Every day, they would make pasta, enjoy a few perfect cappuccinos, taste wine at out-of-this-world wineries and basically eat their way through Italy. It will be an exciting summer for Andie as she plans her October wedding with her fiancé, who she met in culinary school. An adventurous cook and powerhouse in the kitchen, Andie is inspired by what’s in season and how all the nuanced flavors come together on Pammy’s menu. 

Andie Karow, Chef de Cuisine
Andie Karow grew up in Bayside, Queens, cooking with her mom for her large family. They were constantly cooking, finding excuses to cook just for fun. After graduating from Johnson & Wales University in Rhode Island, Andie worked at Jean Georges in New York City, and while opening ABC Cocina, worked alongside Chris Willis. They immediately had a rapport; Chris jokingly said that Andie would help open his restaurant one day. While in NYC, Andie also worked at Franny’s, where she learned to sling ten pastas at a time. She and Chris shared an obsession with pasta making and found themselves traveling to Bologna, Italy, to take a renowned pasta course at Bruno e Franco’s pasteria. Every day, they would make pasta, enjoy a few perfect cappuccinos, taste wine at out-of-this-world wineries and basically eat their way through Italy. It will be an exciting summer for Andie as she plans her October wedding with her fiancé, who she met in culinary school. An adventurous cook and powerhouse in the kitchen, Andie is inspired by what’s in season and how all the nuanced flavors come together on Pammy’s menu. 

Giordano Smiroldo, Executive Sous Chef
Originally from the island of St. Maarten, Giordano Smiroldo was immersed in a multi-cultural environment from an early age and began cooking at six years old. A decision to make a professional career out of a life in the kitchen led him to Johnson & Wales University for a degree in Food Service Management. After following up his degree with professional stints at Al Forno in Providence, RI, and The Ryland Inn in Whitehouse, NJ, Giordano found an opportunity to move to Napa, California, and cultivated his skills at the renowned Bouchon Brasserie and The French Laundry. A post-California year abroad included travel and stages in Ireland, Spain, Portugal, Northern Italy and Sicily. In 2009, Giordano returned to the states to join the team at Marea in NYC, first as tournant and later as sous chef. He then spent two years as a sous chef at Del Posto before moving to Martha’s Vineyard to head the kitchen at Alchemy for the 2015 season. In 2016, Giordano moved to Boston to help open Fat Hen in Somerville. Giordano is very excited for his next endeavor at Pammy’s.

Mareena Mckenzie, Pastry Chef
Mareena Mckenzie grew up loving sweets in Mansfield, Mass., where at 14 she got her first job working at a small bakery after school. After high school, Mareena found herself yearning to discover something different and moved to Portland, Oregon, where she attended culinary school at Le Cordon Bleu's Western Culinary Institute and held positions at various patisseries, including the role of “doughnut slinger/goddess” at downtown Portland’s famous Voodoo Doughnut. Ultimately, the East Coast drew her back, as an opportunity to work at Provisions on Nantucket beckoned her. While at Provisions, Mareena met her husband Peter Mckenzie, who cooked at Provisions’ sister restaurant, Straight Wharf. Mareena went on to hone her skills in some of Boston’s best restaurants, including Pastry Cook at Island Creek Oyster Bar, opening Sous Pastry Chef and then later Executive Pastry Chef at Ribelle and Pastry Chef at Shepard. A true workhorse in the kitchen, Mareena worked right until it was time to go into labor with the first of her two children (her water breaking during service!), beginning with Peter what she endearingly calls her “restaurant family.” As opening Pastry Chef at Pammy’s, Mareena will bring her homey, rustic approach to the delicious desserts.

Lauren Hayes, Wine Director
A Massachusetts native, Lauren Hayes moved to Boston to study painting at Massachusetts College of Art and Design, working odd service jobs to foot the bill. It didn’t take long for those part-time gigs to turn into a full-time obsession, and she found a creative home behind the bar. The past four years have seen Lauren grow from curious bartender to Beverage Director at Ten Tables in Jamaica Plain. At Pammy’s, Lauren’s wine list will feature natural wines from growers and makers who embody the restaurant’s ideals of care and compassion. As the kitchen pulls from Italian culture and American innovation, the wine list will also juxtapose New and Old World wines from small vineyards in both countries. The wine that first got Lauren hooked on natural wine was André & Mireille Tissot’s Poulsard from Arbois. Untamed, and smelling like a wild animal (as though it was alive) and tasting like young berries and violets, the Poulsard grabbed her attention and never let go. Lauren is excited to bring as much intention and passion to the program at Pammy’s as she does with her own paintings. A self-proclaimed sci-fi and fantasy nerd, Lauren is an avid antique hunter, camper and swimmer, especially in the ocean. Even if it is very cold, she can't help but jump in.

Moe Isaza, Bar Manager
From bussing tables to washing dishes to working kitchens to running restaurant floors to tending bar, Moe Isaza has always found joy in being part of the hospitality field. A proud Eastie kid, Moe grew up in East Boston inspired by the resilient community and cultural change he experienced while living there. Once Moe decided to dedicate his career to studying the science of his craft, he worked hard, training in many tiers of the industry, from fine dining to Irish pubs to nightclubs. As his love for bartending and his talent grew, Moe toured the country competing and performing at multiple private and public events alongside the best in the business. Moe represented Boston in the 2016 World Class Bartending Competition presented by Diageo and advanced to the semi-final rounds of The Bacardi Legacy of the Cocktail in 2015 and 2016. Back closer to home, Moe has worked his talents at some of Boston’s best, including Russell House Tavern, West Bridge, The Baldwin Bar, Sweet Cheeks Q and Tiger Mama. At Pammy’s, Moe will build on recognizable flavors, but always be inspired by something new. He loves manipulating the senses, gaining a customer’s trust and changing someone’s day for the better.

 

PHONE
(617) 945-1761

LOCATION
928 Massachusetts Ave.
Cambridge, MA 02139

HOURS
 
Mon - Thur 5p–10p
Fri & Sat 5p–11p