Date of Birth: 
Place of Birth: Bangkok, Thailand
About Pichet Ong
- 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 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.
Read more at Wikipedia