Pichet Ong is a New Yorker who grew up in Thailand, Hong Kong, and Singapore. He graduated from Brandeis University and went on to complete the master’s program in architectural design at the University of California at Berkeley. Upon graduation, he served as pastry chef at La Folie, where he also ventured into savory cooking. His desire to develop a well-rounded palate led him to work in the kitchens of Olives in Boston and Jean Georges and Tabla in New York City.
Pichet was opening pastry chef of RM, where he received unanimous critical acclaim, receiving 3-star reviews in every newspaper in New York City. Pichet has been consulting chef for Jean Georges Vongerichten’s 66 and Spice Market, where his desserts garnered him another 3-star review in the New York Times. Pichet’s creations at RM and 66 have also been featured in the “Hot Tables 2002” issue of Travel & Leisure.
As a self-taught pastry chef utilizing his childhood and professional culinary experiences, as well as his background in architecture and design, Pichet is known for creating delicious, innovative desserts that are visually appealing and whimsical. Eschewing the use of sugar and advocating flavor reductions and savory seasonings, he is known for incorporating unique yet familiar ingredients in desserts that appeal to a universal palate. For the past two years, Pichet focused his professional endeavors on using classic Asian ingredients and cooking techniques and introducing the exotic flavors of Southeast Asia to the current dining scene. Some of these desserts include Chinese Sweet Dim Sum, Ovaltine Kulfi, and Thai Jewels, which was named “best dessert” in New York magazine in 2005.
Pichet’s work has been featured in Bon Appetit, Gourmet, Chocolatier, the Wall Street Journal, Elle, New York Daily News, The New York Post, and PastryScoop.com. Between October and December 2004, Pichet was featured in the prestigious “The Chef” column in the Wednesday Dining In section of The New York Times. He was recently named “Rising Star Chef” at Starchefs.com and one of the Top Ten Pastry Chefs in America by Pastry Arts & Design. In addition to appearances on nationally syndicated network programs, such as The Fresh Grocer, and Roker on the Road, and Iron Chef America, Pichet is also a guest instructor at the French Culinary Institute and the Institute of Culinary Education. Last year, he was one of the few Americans to participate in the prestigious Madrid Fusion in Spain.
Pichet is currently a consulting chef. He is also launching P*ONG, a dessert shop & bar, to be opened this fall in New York City. His first book, “An Exotic Finish,” with William Morrow, is to be released in winter 2006.