Fancy Pantry

Specialties

Fancy Pantry has evolved into a full-​scale restaurant serving fresh pastas, quesadillas, sandwiches, salads and wraps. Our catering has also grown into a full– service professional catering business that can provide everything from a picnic for two to a lunch for 100+. We are proud to cater weddings, social and corporate gatherings — both in an office setting or in a private home/​clubhouse.

History

Established in 1997.

Fancy Pantry began in July 1997 as a small sandwich/​salad shop. All of our food has always been created on premise including our signature salad dressings, sauces and desserts. The business grew very quickly and in May 2000, Fancy Pantry doubled in size. We currently prepare food for approximately 800 customers per day, with our five catering vans delivering about half of this food.

Over the years, Fancy Pantry has evolved into a full-​scale restaurant serving fresh pastas, quesadillas, sandwiches, salads and baked potatoes. Our catering has also grown into a full– service professional catering business that can provide everything from a picnic for two to a lunch for 100. We are proud to cater weddings, social and corporate gatherings — both in an office setting or in a private home/​clubhouse.

Meet the Business Owner

John and Sadie K.

Business Owner

John started working in kitchens at the age of 14. After he graduated from high school, pursued a degree in business. His love of food grew during jobs throughout college. Coupling his love of food with his knowledge of business, he got a job with Hyatt Hotels and worked his way up to Sous Chef at Hyatt Orlando. He went on to be the Executive Sous Chef at the Adam’s Mark in Clearwater and then the Executive Chef at the Radisson on Sand Key.

Sadie grew up in the Bahamas in the hotel business. She first learned how to cook from a Bahamian woman who ran the food service department at the hotel. After completing her bachelor’s degree in hospitality management at Florida International University, she went on to the Culinary Institute of America to to pursue her chef’s degree. A Sadie worked her way up to Sous Chef with Inter-​continental Hotels and then went on to work as a Sous Chef for the Hyatt Orlando. When her family relocated to Clearwater, she worked for Bella’s Italian Café in Tampa