Pam Pichaya Soontornyanakij

Coming Up

The foundation is formal training across Bangkok, New York, and the Culinary Institute of America, with Pam Pichaya Soontornyanakij moving from Saint John's International School and Chulalongkorn University to the Culinary Institute of America, then into service at Jean-Georges in New York City. That route reads less like a straight line than a working education in kitchen discipline, before Soontornyanakij moved into ownership and leadership at The Table in 2015 and later POTONG in 2021.

Where They Are Now

At POTONG, the menu is built from a family site in Bangkok’s Chinatown that once operated as a traditional Chinese medicine business before being reworked into a restaurant. That inherited setting gives the cuisine a specific frame: Thai-Chinese cooking presented through contemporary technique, with Pam Pichaya Soontornyanakij using flavor, texture, and presentation to carry memory, identity, and culture rather than treating those themes as decoration. The kitchen language is progressive Thai-Chinese cuisine, but the work stays legible on the plate. Dishes such as reimagined pad thai, Pomfret Roll with Kapi Sauce & Chinese Kale, Thai-Chinese BBQ Ribs, and Yin Yang Noodles with Morel Sauce & Vinegar Jelly show the range: familiar references rebuilt with sharper contrast and a more exacting finish. Soontornyanakij has described that approach simply: “My cuisine explores identity, memory and culture.”

Career - Founder / Chef / Restaurateur — POTONG, Bangkok, Thailand (2021–present) - Student — Saint John's International School, Bangkok, Thailand - Student — Chulalongkorn University, Bangkok, Thailand (until 2010) - Student — Culinary Institute of America, United States - Trainee — Jean-Georges, New York City, New York, United States - Founder / Chef / Restaurateur — The Table, Bangkok, Thailand (from 2015)

Signature

Pam's signature dishes include Pomfret Roll with Kapi Sauce & Chinese Kale, Thai-Chinese BBQ Ribs, Yin Yang Noodles with Morel Sauce & Vinegar Jelly, and reimagined pad thai.

In Their Words “As a Thai, I feel proud that I'm able to bring the words of Thai food, the words of Thailand and Thai cuisine, to the world stage, and hopefully to take true Thai flavours around the world with me, and not just the common dishes.” “My cuisine explores identity, memory and culture.”

Honors

Recognition for this work includes One Michelin Star for POTONG, The World’s Best Female Chef (2025), Asia’s Best Female Chef (2024), 3 Knives status, Opening of the Year Award, and Best New Restaurant.

FAQ What is Pam Pichaya Soontornyanakij's current role? Pam Pichaya Soontornyanakij is Chef/Owner. Where did Pam Pichaya Soontornyanakij work before? Pam Pichaya Soontornyanakij's earlier career included Saint John's International School, Chulalongkorn University, and Culinary Institute of America. What recognition has Pam Pichaya Soontornyanakij received? One Michelin Star for POTONG (2023).