Pa-Nash is the creation of Jamaican American entrepreneurs Annette and Noel (Titus) Runcie, whose mission is to consistently provide unique, high-quality food, exotic drinks, live entertainment and an opportunity to host special events in an upscale yet casual environment here in the heart of Queens, NY.
“Our vision is to become the ‘It Place’ to wine and dine in Queens,” says Annette. “We aim to provide a memorable dining experience for our local patrons and beyond, creating an atmosphere and workplace that promotes respect and appreciation for diverse cultures and developing and nurturing community-based relationships that will have a long-lasting effect. ‘Live life with a Dash of Pa-Nash’ is our tagline.”
Annette has been passionate about the food industry since she was a child. Inspired by her father who was a cook on a navy ship in Jamaica, and her sister who often cooked for all of their neighbors, the sisters often discussed dreams of having a family restaurant because of the food’s rave reviews among friends and family.
After working for Procter and Gamble for 14 years, she opened the one and only Golden Krust restaurant, a staple on Springfield Boulevard in Queens Village that has maintained high standards for the last 10 years. She considers
Pa-Nash a stepping stone toward the ultimate goal of owning a high end and upscale catering hall serving Euro-Soul food.
Helping to create the eclectic menu is Executive Chef Alex Askew, a freelance chef, writer, and restaurant consultant with clients in the US, Japan, Holland, and France. A graduate of the Culinary Institute of America, Askew received a Doctorate of Foodservice from the North American Association of Foodservice Equipment Manufacturers and carried out food research, development, and consulting for companies like General Mills, Hilton Hotels, specialty restaurants, and a host of private clients.
Askew been a guest on TV’s Good Morning America, the CBS Early Morning Show, and the Food Network. His restaurant design and development company, ALS, focuses on healthy eating lifestyles and nutritional choices in new menu alternatives. In 1993 Chef Askew co-founded and currently serves as president of the Black Culinarian Alliance (BCA), dedicated to education, awareness, and exposure for minorities within the hospitality industry.