PROGRAM IN GLOBAL HEALTH STUDIES

Posoh (Hello)!

I’m Jessica Pamonicutt, Executive Chef & Owner of Ketapanen Kitchen.

Ketapanen Kitchen is Chicago's first and only Native American Pop-Up Kitchen and Catering Company. We aren't just a caterer… what we offer our clients is a full service cultural immersion experience. I blend my classically trained culinary skills with the powerful traditions of my heritage to bring love to every dish. I am an enrolled member of the Menominee Indian Tribe of Wisconsin, born on the reservation and raised right here in Chicago, where I still reside.

Ketapanen: Where Food Is Love

The very name of our business, Ketapanen, is the Menominee word for "Love," and it defines our culinary approach.

My love for cooking was inherited from my mother, Linda, who took such joy in feeding others. Raised communally, I learned young that food is the centerpiece of life—from daily family dinners to celebrations, ceremonies, and times of loss. My mother taught me that food not only feeds our bodies but nourishes our souls. When I cook, I put prayers, good thoughts, and good feelings into every dish. These teachings are the foundation upon which Ketapanen Kitchen was born.

Mission: Education and Healthy Cuisine

Our vision is clear: to bring Indigenous Cuisine to the forefront of Chicago's culinary scene. Our menus feature traditional and modern Indigenous dishes, as well as familiar favorites that spotlight Indigenous ingredients. Many people are unaware that countless foods in our modern diet are contributions from the Indigenous people of these lands; our goal is to both serve amazing food and educate our patrons about this legacy.

This mission also prioritizes health. Recognizing the prominence of diseases like Heart Disease and Diabetes within Native communities, our menu offerings are intentionally health-conscious. We exclusively use organic, GMO-free produce and dairy, alongside free-range and grass-fed meats. We are committed to sourcing our ingredients ethically, working with other Native and Tribal-owned businesses, local farmers, foragers, and farmers' markets whenever possible.

Community Engagement and Advocacy

My dedication is more than just cooking; I am a passionate Educator, Activist, and Advocate. I partner with organizations across the Great Lakes Region to champion issues of Food Access, Food Sovereignty, Food Justice, and Healthy Eating.

I proudly serve as the President of The American Indian Center of Chicago and as a Chef Partner at Pilot Light. My work has led to exciting collaborations that share my culture through food with institutions like The Field Museum, The Art Institute of Chicago, The Goodman Theatre, Feeding America, The Greater Chicago Food Depository as well as many Colleges and Universities across Illinois and Wisconsin. My profile continues to grow, having been selected as a Chicago Bears Small Business All Pro Winner (2023) and, most recently, serving as a judge on Top Chef Season 21, Episode 9 (2024). Through sharing food and educating the masses, we are steadily achieving our ultimate goal.