Pamela Stevenson
Chef de Cuisine | Henrietta Red | Nashville
May 2022
At age 18, Pamela Stevenson entered the restaurant industry at The Ritz-Carlton, Sarasota as a host, but really, she longed to be in the kitchen. After traveling through her home state of Florida, then Michigan, and eventually finding her way to Nashville, Stevenson was hired to split time between serving and the pastry department at the French bistro, Table 3 Restaurant and Market. A line cook called in sick one night, Stevenson filled in on the savory side, and she never looked back. She moved on to 360 Bistro under Will Uhlhorn and Tom Sommer, where Stevenson prepared seasonally-inspired shared plates. When she caught wind that the Pinewood Social sous chef, Julia Sullivan, would be opening a Nashville restaurant of her own, Stevenson knew she needed to apply. Sullivan saw Stevenson’s skill and potential for growth, and brought her on as sous.
Since then, Stevenson has been promoted to chef de cuisine, taking a leading role in building a menu around its fantastic raw bar and seasonally-driven, vegetable-forward plates. Under Sullivan’s mentorship, Stevenson has been able to hone her culinary voice and become a leader in her own right. Taking inspiration from a lifetime passion for snacking, Stevenson’s food is made to be split amongst friends and enjoyed with a few cold cocktails. Dishes like her poached scallop salad with pickled cherries and a punchy carrot dressing are equal parts thoughtful and lively.
