Pichet Ong

Centrolina

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Saturday, May 9, 2026 at the Grand Tasting Reception

Pichet Ong is a chef whose work lives at the intersection of memory, technique, and imagination. Drawing from the flavors of his childhood and extensive travels, he creates sweet and savory dishes that are whimsical, experimental, and deeply nostalgic, food that feels both refined and emotionally grounded. Originally trained as an architect, Pichet holds a Master’s degree from the University of California, Berkeley, and is entirely self-taught as a chef. His unconventional path helped shape a distinctive culinary voice, earning him recognition as one of America’s leading pastry chefs. He has been named a Top Ten Pastry Chef in America by Pastry Arts & Design, a “Rising Star” by StarChefs, and a “Pastry Provocateur” by Pete Wells in Food & Wine.

Pichet’s work has received multiple three-star reviews from The New York Times and recognition from Michelin and San Pellegrino’s World’s 50 Best. He has received multiple recognitions from the James Beard Foundation, including a 2019 finalist nod for Outstanding Pastry Chef, and his writing and recipes have appeared in Saveur, W, Elle, Vogue, Tatler,and O, The Oprah Magazine. He also headlined The New York Times’ “The Chef” column for eight weeks.

A familiar face on television, Pichet has served as a judge on Food Network’s Cake Wars, Halloween Wars, and Sugar Dome, appeared on Bravo’s Top Chef, and was featured in Netflix’s Explained. His cookbook, The Sweet Spot, was named one of the “10 Best” by The New York Times, Gourmet, Publishers Weekly, and the World Gourmand Awards.

During the pandemic, from March 2020 through June 2022, Pichet served as Executive Chef of Hotel Wailea in Maui, a Relais & Châteaux property. During that same period, he opened NiHao in Baltimore, a modern Chinese restaurant that was named the #4 Best New Restaurant in America by Esquire and earned a James Beard Foundation–recognized Best New Restaurant nomination in 2022. His third restaurant with the group, Chang Chang, was also named a Best New Restaurant by Esquire, Eater, and The Washington Post.

Following the success of his New York City restaurant P*ONG, Pichet expanded his work as a culinary consultant, collaborating with chefs and global brands including Jean-Georges Vongerichten, Max Brenner, Häagen-Dazs, 7-Eleven, and Victoria’s Secret, as well as advising on restaurant concepts such as Coppelia, Toloache, Tao, ABC Kitchen, Harbs Bakery, and Thai Diner. In 2019, Pichet partnered with Chef Peter Chang to open Mama Chang in Virginia, which was named one of the year’s best new restaurants by The Washington Post. In 2024, he consulted with James Beard Rising Star nominee Paolo Dungca on the openings of Hiraya and Kayu in Washington, DC. He currently serves as Pastry Chef at Centrolina, where his work is deeply rooted in the restaurant’s Italian-inspired philosophy and commitment to seasonal Mid-Atlantic ingredients. At Centrolina, he crafts desserts that balance technical precision with warmth and simplicity.