Pichet Ong's heart beats to cook and eat. Pichet loves to mix classical and modern flavors to create whimsical sweet and savory foods at his iconic restaurants (P*ONG) and bakery (Batch). Pichet is the creative imp of serious food, combining fond flavors of his childhood with innovative cooking techniques to craft culinary offerings that are seasonal and light, delightfully experimental yet nostalgic. Pichet's creations can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to New Orleans.
Growing up, Pichet always loved food and had a knack for cooking. By shadowing his mom and aunt, he quickly learned his way around the kitchen, starting with his first batch of cookies at the age of 7. After graduating Phi Beta Kappa in English Literature and Mathematics from Brandeis University, followed by a Master's in Architecture from the University of California, Berkeley, Pichet elected to pursue his passion for food.
As a self-taught chef, Pichet has worked with culinary luminaries, including Jean Georges Vongerichten and Max Brenner. He 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, RM, and 66, have garnered numerous "Best of" awards. He is a multiple nominee for the James Beard Award in several national categories.
Pichet's 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, LX TV, America's Test Kichen, and was recently a judge on Top Chef: Just Desserts.
Through different venues and concepts, Pichet is known for using a variety of Asian ingredients. In 2008, Pichet penned the acclaimed cookbook The Sweet Spot: Asian-Inspired desserts," which 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 recently named one of the 10 best cookbooks by Gourmet. In the last two years, his recipes were featured in 25 different cookbooks.
Pichet sits on the academic committee at the Institute of Culinary Education and the French Culinary Institute. He is also a board council for Luckyrice.com. In 2010, he was honored by the Tenement Museum.
Pichet lives in New York and consults on culinary projects worldwide, including Coppelia, Chozen ice cream, Little Brown, La Esquina, and Qi, a Thai restaurant which explores the marriage of sweet and savory. He also designed a limited edition line of aprons using salvaged fabrics available exclusively on Gilttaste.com. Currently, Pichet writes a blog on food, music, and finding love in New York, and is finishing up his sophomore book Sugar and Salt: Blurring the line between sweet and savory.