Thai by birth, Thai-Australian chef Pam (Pichaya Utharntharm) was brought up in Bangkok, Thailand. After the major decision to leave behind her career in communication art, Pam decided to train as a chef. After graduated from Le Cordon Bleu culinary school, her training began in the kitchen at the Hotel Grand Hyatt Erawan, Le Beaulieu, and later at Patara Find Thai Cuisine.
THE EARLY DAYS
At age of 21, chef Pam became the first youngest chef to be awarded as the winner of “ASIA YOUTH HOPE COOKING” contest in 2011 by Les Disciples d’Escoffier. In 2012, She was also awarded as one of the “THE YOUNG WOMEN OF THE YEAR 2012” in Her World Magazine. Within the same year, returning to France, chef Pam was also the first runner up for the globally known contest with the title “YOUNG TALENT 2012”, by Les Disciples d’Escoffier.
Recognition by multiple awards and experiences in Fine dining, chef Pam arrived in New York to continue her culinary journey at THE CULINARY INSTITUTE OF AMERICA. Graduated with high honor and awarded 1st in management and culinary, chef Pam start working at Jean-Georges. Consistently awarded four stars by the New York Times and three Michelin stars, Jean‑Georges presents exquisitely crafted dishes blending French, American, and Asian influences. Several years of training and working with chef Mark Lapico, 6-years executive chef at Jean Gorges restaurant, results in her fine culinary skills and exceptionally high standards.
“FOOD is passion; FOOD is memories.”
— Chef Pam (Pichaya Utharntharm)
FORBES #30 UNDER 30 ASIA 2018
Chef Pam was selected from for Forbes, in its third year, as an annual 30 Under 30 Asia list that features 300 young innovators and disruptors across 10 categories who are re-inventing their industries and driving change across this diverse region. Pam is representing Thailand from the 24 countries across Asia-Pacific – including Azerbaijan and North Korea for the first time. Pam is one of the finalists that were selected from thousands of online nominations, researched by Forbes teams of reporters, and vetted by a panel of expert A-list judges.
Chef Pam is also studying in-depth on the art of American BBQ, through countless of grilling, smoking, roasting, and browning, she branched out her first wholly-owned smoked house BBQ menus, “SMOKED”.
Her selection of the local woods and customized process of “low and slow” method allow the smoke to intensely cook and flavour the meat until its extremely juicy and tender.
Chef Pam is currently gearing up on her business in the fine dining experience, “The Table by Chef Pam”, where customers will be served a themed tasting menu prepared and served by Chef Pam.