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Spice Market 403 W 13th St (between Ninth Av. & Washington St.) • 212-675-2322 |
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Spice Market Pastry Chef Pichet Ong Pichet Ong is a New Yorker who grew up in Thailand, Hong Kong, and Singapore. He graduated from Brandeis University and went on to complete the master's program in architectural design at the University of California at Berkeley. Upon graduation, he began working at local bakeries and restaurants in the Bay Area, including Chez Panisse. He served as pastry chef at La Folie, where he also ventured into savory cooking. His desire to develop a well-rounded palate led him to work in the kitchens of Olives in Boston and Jean Georges, Tabla, and Sono in New York City. Pichet has served as pastry chef at Patroon and RM, where he received unanimous critical acclaim, receiving 3-star reviews in every newspaper in New York City, Pichet is presently executive pastry chef for Jean Georges Vongerichten. He opened 66 and Spice Market, where his desserts garnered him his third 3-star review in the New York Times. Pichet's creations at RM and 66 have also been featured in the "Hot Tables 2002" issue of Travel & Leisure. Some of his desserts include Coconut Tapioca and Lime Parfait, Chinese Sweet Dim Sum, Ovaltine Kulfi, and the original and much praised Thai Jewels on Crushed Coconut Ice. Ong is the pastry chef for the Asian street-inspired Spice Market, and Chinese 66 restaurants. Both are upscale establishments in downtown New York City. He is also the founder of "Pastry Chefs Night Out," a weekly dinner gathering for the pastry chef community.
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