My name is Pam Duivenvoorden and I am originally from the Netherlands, but I moved to The Peloponnese six years ago, to study The Art of Cooking in Kalamata. The program was taught in Greek, which allowed me to quickly learn and become fluent in the language. After completing my studies, I spent three years working at a Modern Greek Mediterranean restaurant called Villa Incognito.

I recently created my own concept, Pam’s Pan, where I host private dinners with conversational topics focused on fostering human connections and engaging in meaningful conversation. In my garden, I've planted many fruit- and nut trees, as well as plenty of vegetables and herbs that I use for my dinners.

To get a sense of the private dinners I host, I invite you to visit my Instagram page: @pam_s_pan.

For me, cooking is...

Expressing creativity and passion through food, connecting with cultural traditions and bringing joy and nourishment to others.

I learned to cook at...

I've been cooking at home since a young age and studied The Art of Cooking in Kalamata. Afterwards I worked at Villa Incognito, for three years.

A cooking secret...

Genuinely caring about every step of the process, from sourcing high-quality ingredients to respecting their authenticity, ensuring the optimal taste.

My menus

Family Shared Dining menu

STARTER

All inclusive

Variety of tomatoes from the garden, basil and a local soft cheese

FIRST COURSE

All inclusive

Smokey eggplants with honey, pine nuts and a secret spice mix

MAIN COURSE

All inclusive

Chicken with preserved lemon, potatoes, olives and oregano

DESSERT

All inclusive

Caramalized Milk Pie with crumble and coffee ice cream

Farm to Table Vegan Winter menu

STARTER

All inclusive

Caramalized onion pie

Crunchy roasted cauliflower - cauliflower leafs, ajo blanco sauce and caramalized hazelnuts

FIRST COURSE

All inclusive

Grilled seasonal greens with a preserved lemon dressing

MAIN COURSE

All inclusive

Roasted pumpkin with chickpeas, pumpkinseeds and herbs

Spinach rice with a variety of herbs and lemon aroma's

DESSERT

All inclusive

Aquafaba merengue with vegan lemon curd

Vegan dark chocolate mousse with roasted walnuts

Farm to Table Winter menu

STARTER

All inclusive

Crunchy roasted cauliflower - cauliflower leafs, ajo blanco sauce and caramalized hazelnuts

FIRST COURSE

All inclusive

Greek winter salad - (blood) orange, olives, cucumber, feta mousse, pickled onions and fresh oregano

MAIN COURSE

All inclusive

Rooster ravioli - with two sauces (mizithra cheese sauce and tomato cinnamon sauce), with thyme and a slight truffle aroma

DESSERT

All inclusive

Deconstructed Ekmek - kataifi, pastry cream, whipped cream, pistachio's and rose petals

Farm to Table Summer menu

STARTER

All inclusive

Deconstructed vlitopita - grilled greens on a crunchy cracker, with feta crumble and sesame seeds

FIRST COURSE

All inclusive

Greek salad - variety of tomatoes from the garden, cucumber, feta mousse, fried capers, fresh oregano and crumble

MAIN COURSE

All inclusive

Homemade pasta with lionfish - herbal and lemon sauce

DESSERT

All inclusive

Strained sheep yoghurt - cherry jam with cherries from the garden, caramalized honey crumble, almonds and mint

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Chef Pam's reviews

5

•

2 services

This was my first time using this platform, and hiring Pam turned out to be the best decision I could have made. Our week with her was the most incredible private chef experience we've ever had! Pam was attentive to our requests while bringing creativity to every dish, consistently surprising us with her delicious creations. We hired her for both breakfast and dinner for our family and friends, and everyone was thoroughly impressed with her service. She was always available, flexible, and eager to accommodate our needs. I would absolutely hire her again and highly recommend her to everyone!