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.
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 pursue his one true passion in food.
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.
His desserts, including those from Spice Market, Rick Moonen's RM, Jean Georges, p*ong, and batch, 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, LX TV, and as a judge on Top Chef: Just Desserts.
Pichet's cookbook, The Sweet Spot, was listed as one of 10 best cookbooks of 2008 in The New York Times, Publisher's Weekly, and Gourmet. With 38 restaurant and bakery openings to date, Pichet is currently a culinary consultant specializing in menu development for all food related business. He is a resident judge on Sugar Dome and Cake Wars on the Food Network, and resides in New York, where he is currently working on his sophomore cookbook, Desserts on a Whim.
Pichet Ong's Cookbook: The Sweet Spot: Asian-Inspired Desserts