Pichet is the Corporate Pastry Chef for Sugar & Plumm. He 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 Starchefs. com’s “Rising Star” and featured in the presti- gious “The Chef” column of The New York Times for four weeks. His desserts, including those from Spice Market, Rick Moonen’s RM, Jean Georges, 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, CondeNast 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 named one of the 10 best cookbooks of 2008 by Gourmet. In the last two years, his recipes were featured in 20 different cookbooks. In addition, je ac- tively blogs on confessionsofasugarholic.tublr. com, and is finishing up his sophomore cook- book—Desserts on a Whim.
Pichet graduated Phi Beta Kappa in English Literature and Mathematics from Brandeis University and gained a Master’s Degree in Architecture from the University of California at Berkeley. A self-taught chef, Pichet has worked with culinary luminaries, including Jean Georges Vongerichten and Max Brenner.