Chef Pam (Pichaya Soontornyanakij) – The Trailblazing Thai Female Chef Redefining Global Gastronomy |Chef Pam: From Bangkok’s Chinatown to the World’s Best Female Chef |The Rise of Chef Pam – Asia’s Best Female Chef and Global Culinary Icon |Pichaya Soontornyanakij (Chef Pam): A Story of Heritage, Innovation, and Global Recognition |angkok to the World – The Inspiring Culinary Rise of Chef Pam
Heritage and Early Life
Every great chef has a story rooted in heritage, and for Chef Pichaya “Pam” Soontornyanakij, that story begins in Bangkok, Thailand, where she was born on July 15, 1989. Pam, whose birth name was Pichaya Utharntharm, carries a rich cultural lineage—her family roots trace back to Fujian Province in southern China, and her ancestry has always played a significant role in shaping her culinary identity.
Growing up in Bangkok’s bustling Chinatown, Pam was surrounded by the rich tapestry of Thai-Chinese culture. Her ancestral home, a 120-year-old traditional pharmacy, stood as both a family treasure and a symbol of heritage. For Pam, this wasn’t just an old building; it represented tradition, memory, and resilience. Decades later, she would transform this very space into Potong, her internationally acclaimed fine-dining restaurant.
Her upbringing was not one of conventional luxury, but rather of cultural richness. She grew up in a family that deeply valued food, community, and hospitality. The flavors of Chinese herbs, the essence of Thai spices, and the spirit of family gatherings shaped her palate long before she stepped into professional kitchens. These early impressions planted the seeds of a future culinary icon, even if she did not realize it at the time.
Education and Culinary Training
Pam’s journey was never linear. Like many young women in Bangkok, she began her formal education at Saint John’s International School, where she was exposed to an international environment that broadened her worldview. After school, she pursued higher education at Chulalongkorn University, Thailand’s most prestigious institution, where she earned a Bachelor of Arts in Communication Arts in 2010.
While her academic background was not directly tied to cooking, it gave her a strong foundation in communication, storytelling, and public engagement—skills that would later help her become a media personality and culinary ambassador.
But the pull of the kitchen was irresistible. Determined to follow her passion, Pam enrolled at the Culinary Institute of America (CIA), one of the most prestigious culinary schools in the world. In 2013, she graduated from CIA, equipped not only with technical skills in French culinary techniques but also with the confidence to pursue excellence in a global arena.
The Culinary Institute of America experience was transformative. Surrounded by aspiring chefs from across the globe, Pam absorbed culinary diversity and developed discipline. The CIA was not just about mastering knife skills or sauces—it was about shaping vision, leadership, and respect for the craft. Pam’s education bridged her Thai-Chinese heritage with world-class culinary training, making her a unique voice in the global food industry.
The Spark of Recognition – Early Awards and Competitions
Pam’s first taste of recognition came at the age of 21, when she won the Asia Youth Hope Cooking Contest. This achievement made her the youngest contestant ever to win the title and put her firmly on the culinary map of Asia.
For a young woman in a male-dominated industry, this was not just an award; it was validation. It proved that her creativity, precision, and passion for cooking were of international caliber. The victory became a launching pad for her professional journey, giving her the courage to dream bigger and aim higher.
Over the years, Pam participated in various culinary showcases, cooking demonstrations, and competitions. Each event built her confidence, sharpened her skills, and expanded her network of chefs, mentors, and collaborators.
Founding Potong – A Culinary Homecoming
In 2021, Chef Pam made a bold decision that would redefine her career. She returned to her roots in Bangkok’s Chinatown and transformed her family’s 120-year-old Chinese pharmacy into a fine-dining restaurant named Potong.
The choice of name was deliberate. In Chinese, “Potong” means “simple”, yet Pam’s interpretation of simplicity was layered with meaning. For her, simplicity did not mean minimalism—it meant respect for authenticity, clarity of flavor, and purity of cultural storytelling.
Potong quickly became more than just a restaurant. It became a culinary landmark, blending Thai-Chinese heritage with modern innovation. The design of the restaurant preserved the building’s original architecture, giving diners a sense of history while enjoying a modern dining experience. Pam’s vision was to connect the past with the present, showing how food can bridge generations and cultures.
Her cuisine at Potong reflects her philosophy of balance. Every dish is carefully crafted to reflect five dimensions—Salt, Acid, Spice, Texture, and Maillard Reaction (browning). These five elements became her signature culinary identity, offering a sensory journey that challenges and delights her guests.
Accolades and Global Recognition
Potong’s opening was nothing short of revolutionary for Bangkok’s fine-dining scene. Within a year, it gained widespread recognition and multiple prestigious awards:
- Michelin Star (2023) – Potong was awarded its first star, cementing its place among the finest dining establishments in Thailand.
- Asia’s 50 Best Restaurants Ranking (2023–2025) – Potong ranked as Asia’s 17th best restaurant and World’s 57th best restaurant.
- Condé Nast Traveller – World’s Best New Restaurants (2022 Hot List) – Potong was named one of the most exciting new dining destinations in the world.
- Michelin Guide – Opening of the Year – Recognized as one of the most significant new restaurant openings in Asia.
- TOP25 Restaurants Bangkok – Rising Star – Awarded for its creative vision and innovation.
- Prestige – Best Chinese Restaurant – Honored for redefining Chinese cuisine through innovation.
- Grab & Wongnai People’s Choice Awards – Pam’s restaurants, including Smoked and Smoked Joint, gained popularity through customer-driven accolades.
But Pam’s most remarkable recognition came through Asia’s 50 Best Restaurants, which named her Asia’s Best Female Chef in 2024. This was a historic achievement that placed her at the forefront of Asia’s culinary scene.
And in 2025, she achieved global glory when she was named the World’s Best Female Chef by The World’s 50 Best Restaurants. This honor made her the first Thai and the first Asian woman to ever receive this global award—a groundbreaking moment for both Thai cuisine and women in gastronomy.
Media Presence and Influence
Beyond her restaurants, Chef Pam has become a media personality and cultural ambassador. Her presence on popular television programs such as Top Chef Thailand, Top Chef Arab World, and Iron Chef expanded her influence beyond the kitchen.
Through media, she has brought Thai-Chinese cuisine to global audiences, breaking stereotypes and inspiring young chefs, particularly women, to pursue careers in hospitality.
Her charisma, eloquence, and culinary wisdom have made her a sought-after speaker at international conferences, food festivals, and hospitality summits. Pam’s ability to articulate her philosophy of food in ways that resonate with professionals and food lovers alike has elevated her into a global thought leader.
Culinary Philosophy
At the heart of Pam’s cooking is her Five Dimensions of Taste philosophy:
- Salt – The essence of seasoning and flavor foundation.
- Acid – The balance that brings brightness to dishes.
- Spice – A tribute to Thai identity and boldness.
- Texture – The element that brings contrast and engagement to the palate.
- Maillard Reaction – The science of flavor through browning and caramelization.
Her culinary style is a dialogue between heritage and innovation. She respects tradition but is not bound by it. By experimenting with modern techniques, textures, and flavor profiles, she creates dishes that are rooted in history but designed for the future.
Challenges as a Female Chef in Asia
Pam’s journey has not been without obstacles. The culinary industry, particularly in Asia, is still largely male-dominated. As a woman, Pam often had to prove her worth twice over—first to be accepted and then to be respected.
She has spoken openly about the challenges women face in professional kitchens, from stereotypes about strength and leadership to balancing personal life with demanding careers. Yet, Pam turned these challenges into motivation. Her success is not just personal—it is symbolic, paving the way for other women in Asia to rise in the culinary world.
Legacy and Future Aspirations
At just 36 years old, Chef Pam has already made history. Yet, her journey is far from over. With Potong’s success and her growing international profile, she envisions expanding her culinary influence while remaining rooted in her heritage.
Pam’s future aspirations include:
- Promoting Thai-Chinese cuisine as a recognized category on the world stage.
- Mentoring young chefs, particularly women, and providing platforms for their growth.
- Expanding her culinary empire while preserving the integrity of her vision.
- Collaborating with global chefs to create cross-cultural culinary dialogues.
Her story is a reminder that culinary greatness is not just about Michelin stars and rankings—it is about authenticity, identity, and the courage to innovate.
The Journey of Chef Pam (Pichaya Soontornyanakij)
The journey of Chef Pichaya “Pam” Soontornyanakij, better known as Chef Pam, is a story that beautifully weaves together heritage, ambition, and innovation. Born in Bangkok, Thailand, in 1989, she grew up in the vibrant heart of Chinatown, where her family owned a 120-year-old traditional Chinese pharmacy. That building, filled with the scent of herbs and the weight of history, would later inspire one of the greatest culinary ventures of her career—her celebrated restaurant, Potong.
Pam’s roots stretch back to Fujian, southern China, and her Thai-Chinese heritage deeply shaped her identity. Though she pursued an academic degree in Communication Arts at Chulalongkorn University, her true calling lay in the kitchen. Determined to refine her craft, she trained at the Culinary Institute of America (CIA), graduating in 2013. This world-class training gave her both the discipline and the confidence to merge tradition with innovation.
At the age of just 21, Pam won the Asia Youth Hope Cooking Contest, becoming the youngest chef to ever do so. That early recognition sparked a career that would soon redefine Thailand’s presence on the global culinary stage. In 2021, she opened Potong, transforming her family’s old pharmacy into a fine-dining restaurant that celebrates Thai-Chinese culture while pushing culinary boundaries. Her philosophy is built on five dimensions—Salt, Acid, Spice, Texture, and Maillard Reaction—each dish carefully balancing science and artistry.
The world quickly took notice. Potong earned a Michelin Star in 2023, while Chef Pam herself was named Asia’s Best Female Chef in 2024 and World’s Best Female Chef in 2025, the first Thai and Asian woman to ever achieve this honor. Beyond her kitchen, she became a media personality, appearing on shows like Top Chef Thailand and Iron Chef, further amplifying Thai cuisine on global platforms.
Today, Chef Pam stands as more than a chef—she is a cultural ambassador, mentor, and trailblazer for women in hospitality. Her journey from a Bangkok neighborhood to the global culinary stage is proof that food is not only about flavor but also about heritage, storytelling, and vision.