Though having received no formal training in Pastry Arts, Pichet Ong is one of the most talked-about pastry chefs in the industry. 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.

Chef Ong loves to tow the line between bitter and sweet with his use of salt in pastry. “(Salt) goes well with sugar and heightens the flavor of any ingredient. Maldon salt has a great flavor, it’s less salty than fine salts, and I love its crunch, especially when used in nut desserts,” he says.

Ong has worked at rm in New York City and La Folie in San Fransisco before Spice Market, and 66. He says that his mentors are Alice Walters “because she first turned me onto food,” and “Bill Yosses and (fellow 10-Best honoree) Sherry Yard are the first pastry chefs that I call for advice.”