Chef Pichet Ong
Eating and cooking are Pichet Ong’s hobby and heartbeat. A creator of whimsical sweet and savory foods, Pichet combines the fond flavors of his childhood with modern cooking techniques to create culinary offerings that are seasonal, pure, light, and delightfully experimental, yet nostalgic. Pichet’s creations can be found worldwide, from Sydney to Beijing, Istanbul to Dubai, and Tokyo to New Orleans and New York.
After graduating Phi Beta Kappa in English Literature and Mathematics from Brandeis University and gaining a Master’s Degree in Architecture from the University of California at Berkeley, Pichet elected to veer away from a career in architecture to pursue his one
true passion; food. As a self-taught chef, Pichet has worked with culinary luminaries, including Jean Georges Vongerichten and Max Brenner.
Pichet has been named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as
a “Pastry Provocateur” by Food & Wine. In 2002, he was named Starchefs.com’s “Rising Star” and featured in the prestigious
“The Chef” column of The New York Times for four weeks. His desserts, including those from Spice Market, Rick Moonen’s RM,
Jean Georges, and 66, have garnered numerous “Best of” awards. He is a multiple nominee for the James Beard Award in
several national categories.
His work frequently appears in Bon Appétit, Food Arts, The New Yorker, Elle, New York Magazine, Time Out, People, Vogue, Condé Nast Traveler, Out, Harper’s Bazaar, W, and O, The Oprah Magazine. He has been on Iron Chef America, Martha Stewart Live, CBS News, Emeril's Live, and LX TV.
Pichet’s cookbook, The Sweet Spot, has been hailed by The New York Times as “a standout and one of the most original dessert cookbooks in years.” It received a red-starred review in Publisher’s Weekly, a nomination for the World Gourmand book award, and
was named one of the 10 best cookbooks of 2008 by Gourmet. In the last two years, his recipes were featured in 20 different
Pichet is the Corporate Pastry Chef for Sugar and Plumm™, a bistro, bakery and chocolate shop and lives in New York City. He actively blogs on http://confessionsofasugarholic.tumblr.com/ , and is finishing up his sophomore cookbook - Desserts on a Whim.