PRIVATE DINING EXPERIENCE

THE WORLD COMES TOGETHER AT THE TABLE

BOOK NOW

A symmetrical black and white floral pattern with a central flower surrounded by curved petal shapes and circular elements.

SERVICES

Person holding a bowl of yellow pumpkin soup with a garnished breadstick, with additional bowls of pumpkin soup topped with breadsticks on a white surface.

PLATED EXPERIENCE

($95/person)
A fine-dining, restaurant-style experience designed to tell a story through the table. A standard four-course menu includes an appetizer, salad, entrée, and dessert, with the option to upgrade to five or six courses.
(Ingredients not included, menu and ingredients are selected to your preference and budget)

A seafood meal featuring fresh oysters on a bed of ice with lemon slices, a bowl of cocktail sauce, and a dish of mussels in a tomato-based sauce, with two people serving themselves.

FAMILY STYLED

$70/person
A relaxed, shared dining experience with food served in platters, allowing guests to choose and serve themselves. A great option for larger parties. A standard menu includes an appetizer, salad, one or two proteins, two sides, and dessert.
(Ingredients not included, menu and ingredients are selected to your preference and budget)

MEAL PREP

Starting $200/week
Weekly, custom, high-quality meals prepared to fit your lifestyle and delivered straight to your door. A great option for busy schedules or simply having delicious, ready-to-eat meals on hand.
(Ingredients not included, menu and ingredients are selected to your preference and budget)

The minimum booking fee for plated dinner and family styled dinner is $500 regardless the guest count.

ABOUT ME

A man with a beard and short dark hair sitting on a wooden chair, holding a wine glass filled with white wine, while someone pours champagne from a bottle above him. The background is a white wooden wall, and the man is wearing a white shirt with an apron.

My name is José Castro, and I am the chef and creator behind Pangea.

Born in Venezuela, I began my culinary journey at sixteen when I moved to the capital and immediately fell in love with the craft. That curiosity led me to Madrid, Spain, where I studied at Le Cordon Bleu, discovering the endless possibilities that food and ingredients could open in my life.

Later, while living in Santiago, Chile, I learned the art of sourdough bread, and it was there that something clicked. The more you travel, the more you realize that what begins as diversity often ends in similarity. Every culture tells a story through food, just spoken in a different language.

Now based in Santa Rosa Beach, Florida, I am inspired and excited to create a space that will eventually showcase chefs from around the world, a place where they can express their journeys through cooking, gathered at one table, where the only language is food itself.