Eating and cooking are Pichet Ong’s hobby and heartbeat. He enjoys mixing classical and modern flavors to create whimsical sweet and savory foods at his iconic restaurants (P*ONG, Village Tart), dessert bar (The Spot, Bubble Lounge) and bakery (Batch). Pichet combines the fond flavors of his childhood with modern cooking techniques to create culinary offerings that are seasonal, pure 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.

After graduating Phi Beta Kappa in English Literature and Mathematics from Brandeis University and a Master’s in Architecture from the University of California, Berkeley, Pichet elected to pursue yet another one of his passions. 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’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.

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 recently named one of the 10 best cookbooks of 2008 by Gourmet. In the last two years, his recipes were featured in 20 different cookbooks.

Pichet lives in New York and consults on culinary projects worldwide. Currently, Pichet is working a blog on food, music, and love in New York, opening of Batch Bakery, and finishing up his sophomore book with Genevieve Ko, Desserts on a Whim.