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 500, and everything in between. We are proud to cater weddings, social and corporate gatherings – both in an office setting or in a private home/clubhouse.
With John and Sadie’s backgrounds and experiences in the hotel/food service industry, there are many foods we can prepare for you that are not found on any of our menus. There really is not much we cannot do with food and there is no one more important to us than our customers. So feel free to call us with your special requests today.
John started working in kitchens at the age of 14. After he graduated from high school, John pursued a degree in business. His love of food grew during jobs throughout college. After receiving his business degree, he realized he needed to work with his hands. 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, a 1000-room property just outside Disneyworld. 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. He held that position for 9 years before moving to Alpharetta to open Fancy Pantry.
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 pursue her chef’s degree. After graduation, 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, Sadie went to the front of the house and worked for Bella’s Italian Cafe in Tampa for 9 years. This restaurant made all their food fresh and Sadie was in charge of the 70 employees and four managers as the restaurant’s general Manager. She said good-bye to Tampa to move to Alpharetta to open Fancy Pantry.