Eating and cooking are Pichet Ong’s hobby and heartbeat. As a chef, Pichet combines fond flavors of his childhood and travels with classic techniques to create sweet and savory foods that are pure, whimsical, and experimental, yet nostalgic. His food can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to Washington, DC.
Formerly an architect – with a Master’s Degree in Architecture from the University of California at Berkeley, Pichet is a self-taught chef. He is a Top Ten Pastry Chefs in America in Pastry Arts & Design. He’s been named “Rising Star” by Starchefs, a “Pastry Provocateur” by Pete Wells in Food & Wine. He has many features in Saveur, W, Elle, Vogue, Tatler, and O, the Oprah magazine. He is the only pastry chef to headline “The Chef” column in The New York Times for 2 months.
His desserts have received multiple 3-star reviews in the New York Times, a Michelin star, and placement in Pellegrino’s the Worlds 50 Best. He is a multiple nominee for the James Beard Award in different categories. He is resident judge on Food Network’s Cake Wars and Sugar Dome, and Bravo’s Top Chef.
Pichet’s book – The Sweet Spot – was “year’s best” listed in The New York Times, Gourmet, Publisher’s Weekly, and World Gourmand.
After closing his tasting menu only restaurant p*ong in 2009, Pichet followed a path that led him to culinary consulting on all food related business. Some of his clients include Jean Georges Vongerichten, Max Brenner, 7-11, Tao, Victoria’s Secrets, Häagen-Dazs worldwide. He currently resides in Arlington, Virginia, and is director of pastry for Foreign National. His latest – Brothers and Sisters at the Line Hotel – with Erik Bruner-Yang in Washington DC – features cakes that Andrew Knowlton of Bon Appétit “can’t stop thinking about.” He is working on next book about coconuts.