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panCoast pizza

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Walnut Creek, CA

Food & Hospitality

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Work Culture at panCoast pizza

Our Story

Robert Pancoast & Julie Tobias-Pancoast are a husband and wife partnership who are also professional chefs. They met in culinary school at The Western Culinary Institute in 

Portland Oregon in 1993 and have worked in every aspect of the food industry as well as owners of Toast Catering & Private Chefs in Lafayette, CA over the past 12 years .

Robert has been cooking for 27 years and got his start working at Pie in the Sky Pizza in Wayne, PA. His career path has also brought him through casual and four star restaurants in the suburbs of Philadelphia; Long Beach Island. NJ; Vail; Portland, OR; and the Bay Area as dishwashers, prep cooks, line cooks, sous chefs, executive chef, purchasing agent, caterer, and finally restaurant owner. In addition, he grew up as an electrical contractor's son and decided to change his career path 6 years ago getting his journeyman electrical license and general contractor license. He is a man of many talents and transformed the former nail salon into what is now panCoast pizza over the last several months as a General Contractor, only to hang up that hat and return to his chef's hat , his father William Pancoast derby hat who passed away in West Chester PA during the restaurant's construction period only to know his son was putting blood, sweat and tears into what has finally become panCoast pizza, "a slice of the east coast."

Julie has been cooking for 22 years with her path winding through Portland, Oregon;Los Angeles and San Francisco. She grew up in Walnut Creek and the 80's nouvelle cuisine inspired her mom and grandmother to buy some of the new found foods.She also loved to alter recipes and cut out recipes starting at the age of 7. Julie has worked in all positions in restaurants as well, including a wood burning oven chef in San Francisco, food publications, food demonstrations, food marketing, and over the past 12 years as owner of Toast Catering & Private Chefs.

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