From stints in Michelin starred restaurants around Europe, opening her own restaurant Semilla in New York’s Brooklyn in 2014, and most recently to heading up the kitchen at London’s beloved Flor, Pamela has made her mark on food industries across continents. She puts flavour, environmental sustainability and the producers supplying her ingredients at the heart of her cooking, wherever in the world she may be.

A baker as well as a chef, grains play an important role in Pamela’s kitchen, clearly evident from the success of Flor’s incredible lockdown spin-off ASAP pizza, and her recent residency at Dan Baber’s Stone Barns in the States.

Her first recipe contribution to Another Pantry has come through Pamela’s feature in Clare Finney’s book The Female Chef, charting and exploring the experience of 31 female cooks and chefs that have changed up the UK food industry in recent years.

@wanderlstng