At Pangea Kitchen, we take traditional fare and adapt it to the new world. Come see us at 111 S Green River Road and enjoy the view as your food is crafted to order using the finest handmade and imported ingredients. Our global soul food market is waiting for you and our crew is ready to leave you amazed and fully satisfied.
Sarah Bruggeman grew up on the west side of Evansville, Indiana, and began baking when she was only seven years old. She graduated from the Pastry Arts program at Sullivan University. She continues to refine her delicious skills within the gelateria at Pangea Kitchen.
Wanphen McDonald is a native of Bangkok, Thailand and grew up cooking Thai food with her family. Her favorite thing about Thai ingredients is they are high in nutrition. She graduated first in her class from the elite Royal Thai College of Culinary Arts.
Kory Miller is from Newburgh, Indiana and started working in a pizzeria at the age of fifteen. He has since loved working in the restaurant industry. He is also co-owner of a custom lighting company, Miller Made Collective, with his brother Kyle.
Randy Hobson is from Vincennes, Indiana, and attended the University of Evansville. Randy has always been passionate about traveling and discovering different cuisines of the world. He left the corporate business world behind to open Pangea Kitchen and bring the fruits of his culinary adventures to Evansville.
Eric Luna was born in Mt. Vernon, Washington and grew up in many different states. He began working in a pizzeria at the age of 17 years old. In 2016, he obtained his Pizzaiolo Verace certification from Vera Pizza Napoletana.
About Pangea Kitchen
The new Pangea Kitchen offers around-the-world dining based on authentic flavors and approaches to cooking.
Founded in 2016, we feature gourmet house-made foods served up quickly by our friendly staff. See us for certified Neapolitan pizzas, a wide variety of dining choices, and our Asian specials.
Change your conceptions, shift your expectations and expand your traditions. Come together at Pangea Kitchen.