ABOUT

Kevin ‘Chef Kev’ Ashade is a French-trained culinary professional from the world-renowned Culinary Institute of America in New York.

He was born in Dallas, TX, but spent his early childhood in the U.K. and Nigeria. After graduating high school, he went on to earn a bachelor’s degree in culinary arts management from CIA. Chef Kev then returned to the Dallas-Fort Worth metroplex and worked in a number of restaurants, including Craft at the W Hotel, Nana at the Hilton Anatole, and The Oceanaire Seafood Room.

He has served as a private/family chef for nearly 10 years, preparing his gourmet catering for a number of Dallas-based executives and professional athletes in the National Baseball League, National Football League, and the National Basketball League. In April of 2016, Chef Kev appeared on the Food Network show “Beat Bobby Flay,” where he did in fact beat celebrity chef restaurateur Bobby Flay with his winning coq au vin recipe. (You can now try this dish for yourself – “Have Merci” found on our menu.)

Chef Kev created Pangea as a home base for his favorite recipes and gourmet dishes so that Dallasites and people visiting from all over the country can experience the best flavors that food has to offer.

He was born in Dallas, TX, but spent his early childhood in the U.K. and Nigeria. After graduating high school, he went on to earn a bachelor’s degree in culinary arts management from CIA. Chef Kev then returned to the Dallas-Fort Worth metroplex and worked in a number of restaurants, including Craft at the W Hotel, Nana at the Hilton Anatole, and The Oceanaire Seafood Room.

He has served as a private/family chef for nearly 10 years, preparing his gourmet catering for a number of Dallas-based executives and professional athletes in the National Baseball League, National Football League, and the National Basketball League. In April of 2016, Chef Kev appeared on the Food Network show “Beat Bobby Flay,” where he did in fact beat celebrity chef restaurateur Bobby Flay with his winning coq au vin recipe. (You can now try this dish for yourself – “Have Merci” found on our menu.)

Chef Kev created Pangea as a home base for his favorite recipes and gourmet dishes so that Dallasites and people visiting from all over the country can experience the best flavors that food has to offer.

Cuisine Inspiration

After just one visit to Pangea, you will notice that our food is anything but standard. We don’t limit ourselves to one style of cuisine. Instead, the menu at Pangea is a reflection of our favorite flavors and dishes from around the world. Chef Kev has traveled around the world a few times over and tasted the most incredible dishes from the various cultures he’s experienced. He is now bringing these diverse flavors to the menu at Pangea, coining the term “cultural fusion” with gourmet ingredients and elevated presentation.

Press

Hours of operation

HAPPY HOUR:

TUESDAY – FRIDAY
4PM – 6:30PM

DINNER:

MONDAY: CLOSED
TUESDAY: 4PM – 10PM
WEDNESDAY: 4PM – 10PM
THURSDAY: 4PM – 10PM
FRIDAY: 4PM – 11PM
SATURDAY: 4PM – 11PM
SUNDAY: 4PM – 9PM

BRUNCH:

SATURDAY
10AM – 2:30PM
SUNDAY
10AM – 2:30PM

Hours of operation

HAPPY HOUR:

TUESDAY – FRIDAY
4PM – 6:30PM

DINNER:

MONDAY: CLOSED
TUESDAY: 4PM – 10PM
WEDNESDAY: 4PM – 10PM
THURSDAY: 4PM – 10PM
FRIDAY: 4PM – 11PM
SATURDAY: 4PM – 11PM
SUNDAY: 4PM – 9PM

BRUNCH:

SATURDAY
10AM – 2:30PM
SUNDAY
10AM – 2:30PM