October 28, 1969 |
|Cooking style||combining culinary traditions, including Italian, Taiwanese, and Chinese|
Pichet Ong (pee-shay, born October 28, 1969) is a chef who specializes in desserts. Best known for eschewing the heavy use of sugar and applying savory technique such as reductions into creating more flavorful desserts, he mixes classic technique and whimsical culinary style. Three times awarded three stars by the New York Times, he made his career breakthrough as pastry chef for Jean-Georges Vongerichten from 1998 to 2004, opening several of Vongerichten's[who?] restaurants, including Spice Market. In 2007 he opened P*ONG in New York City, where he applied his sweet and savory approach to cooking across the menu, starting a gastronomic trend that was captured by The New York Times, Elle, O, the Oprah Magazine, Bon Appetit, and Food & Wine. In 2008 he opened a bakery called Batch next door to the restaurant. Both closed in 2009. From 2012 to 2013 he was a judge on the Food Network reality show, Sugar Dome.
Trained as an architect under Stanley Saitowitz at the University of California at Berkeley, and a former recipient of the American Poets Award, he published The Sweet Spot in 2007, which made it on several "top" lists including The New York Times and Gourmet. His is a multiple James Beard Award nominee, a StarChefs award winner, and has been a guest on Martha Stewart Live and Food Network. He travels worldwide to give demonstrations, is one of the few American guests at Madrid Fusion and Sydney Food & Wine Festival. He has projects worldwide, including Max Brenner, Qi Restaurant, Coppélia and Switch. He sits on the board of Almond California, the Tenement Museum, the French Culinary Institute, and Institute of Culinary Education.
- Episodes | Heritage Radio Network
- THE CHEF - PICHET ONG - Pearls of Three Traditions Melt in One Glass - NYTimes.com
- Sugar Dome
- Ong, Pichet (2007). The Sweet Spot. William Morrow Cookbooks. p. 320. ISBN 978-0060857677.
- Rising Star Chef Pichet Ong - Biography at StarChefs.com