🇹🇭 Thailand · Thai cuisine · b. 1989
The World's Best Female Chef 2025 and first Thai chef to earn Michelin star and global recognition.
Chef Pichaya 'Pam' Soontornyanakij was born on July 15, 1989, in Bangkok, Thailand, with family roots tracing to Fujian Province in southern China. She initially pursued an academic degree in Communication Arts at Chulalongkorn University, but her true calling lay in the kitchen. She trained at the Culinary Institute of America (CIA), graduating in 2013, and subsequently trained at the three-Michelin-starred Jean-Georges in New York City under Executive Chef Mark Lapico.
After gaining international culinary experience, Pam returned to Bangkok in 2015 to establish The Table, her first fine-dining restaurant, which Time Out named 'Best New Restaurant.' She also launched Smoked, a multi-outlet restaurant combining smoky American Texas BBQ with Thai reverence for beef.
In 2021, Chef Pam opened Potong in her family's historic 120-year-old building, once a traditional Chinese herbal medicine pharmacy. The restaurant offers a 20-course tasting menu reflecting her Thai-Chinese heritage, focusing on five culinary elements: salt, acid, spice, Maillard reaction, and texture. Potong earned a Michelin star and 'Opening of the Year' from the Michelin Guide, and was ranked #13 on The World's 50 Best Restaurants in 2025, earning the Highest New Entry award.
Heritage meets innovation through mastery of five elements. Pam believes that true fine dining emerges from deep understanding of cultural roots—in her case, the intertwining of Thai and Chinese culinary traditions—expressed through precise technique, intellectual rigor, and respect for ingredient quality. Every dish explores the equilibrium of salt, acid, spice, the Maillard reaction, and textural contrast.
One Michelin star; 20-course tasting menu in a historic 120-year-old building; ranked #13 World's 50 Best Restaurants 2025.
Fine-dining restaurant opened 2015; named 'Best New Restaurant' by Time Out.
Casual multi-outlet restaurant blending Texas BBQ with Thai beef traditions.
“True innovation comes from understanding where you come from and respecting that foundation.”
— Chef Pam interviews
“Every element on the plate has purpose — salt, acid, spice, reaction, and texture must work in perfect harmony.”
— Potong philosophy
Graduates from the Culinary Institute of America.
Trains at three-Michelin-starred Jean-Georges in New York under Mark Lapico.
Opens The Table in Bangkok; named 'Best New Restaurant' by Time Out.
Launches Smoked restaurant.
Opens Potong in historic 120-year-old family building.
Potong awarded Michelin star and 'Opening of the Year'.
Named The World's Best Female Chef 2025.
Potong ranked #13 on World's 50 Best Restaurants with Highest New Entry award.
Potong is Pam's flagship fine-dining restaurant opened in 2021 in her family's historic 120-year-old building in Bangkok, once a traditional Chinese herbal medicine pharmacy. It offers a 20-course tasting menu reflecting Thai-Chinese heritage and earned a Michelin star.
Pam's culinary philosophy centers on five essential flavor and textural elements: salt (seasoning), acid (brightness), spice (heat and flavor), Maillard reaction (depth and savory notes), and texture (contrast). Every dish at Potong explores the balance of these five elements.
Pam was born on July 15, 1989, making her 36 years old as of 2025. She achieved the recognition of World's Best Female Chef 2025 at a relatively young age in her career.
Pam was born and raised in Bangkok with roots tracing to Fujian Province in southern China. She studied Communication Arts at Chulalongkorn University before pursuing culinary training at CIA and Jean-Georges in New York.
Pam launched the Women for Women (WFW) scholarship program in partnership with the American Women's Club of Thailand, providing opportunities for young women from rural areas to pursue culinary careers through education and internships at Potong.
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