Marcus Samuelsson
Co-Owner/Chef
Aquavit

Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, has received more accolades than most chefs receive in a lifetime: He was the youngest chef ever to receive a three-star restaurant review from The New York Times in 1995 from Ruth Reichl. In May of 2001, Aquavit was awarded another excellent, three-star review from The New York Times’ restaurant critic William Grimes. In 2003, Samuelsson received the great honor as "Best Chef New York City" by the James Beard Foundation. In 1999, the James Beard Foundation honored him as best "Rising Star Chef." Samuelsson is also proud of Aquavit’s consecutive four-star ratings in Forbes’ annual "All-Star Eateries" feature. He was individually recognized in Crain’s New York Business’ annual "40 under 40" at age 29; and was celebrated as one of "The Great Chefs of America" by The Culinary Institute of America. Most recently, Samuelsson has been recognized by the World Economic Forum as one of the "Global Leaders for Tomorrow" (GLT). The award, given out annually since 1993, recognizes young innovators from all corners of the world in the arenas of business, government, civil society, the arts and media. Both Samuelsson’s talent in the kitchen as well as his successful business achievements continue to be recognized locally, nationally and globally.

In 1973, three-year-old Samuelsson was orphaned when his parents fell victim to a tuberculosis epidemic that raged through his Ethiopian homeland. He and his young sister found refuge at a Swedish field hospital in nearby Addis Ababa, where they were taken in by a nurse who arranged for their adoption by a young Swedish couple from Göteborg, Sweden. Samuelsson describes his childhood on the West Coast of Sweden as an idyllic time spent with family and close friends. At a young age, he also discovered his passion for cooking alongside his grandmother, who was a professional cook.

Unlike their American counterparts, young Swedes choose their career path at age sixteen. For Samuelsson, the choice to pursue cooking was an easy one to make. His first summer job at a local bakery was followed by several cooking jaunts in small restaurants. Passionate about his studies at the Culinary Institute in Göteborg, Samuelsson attended classes by day and cooked in local restaurants late each night, fulfilling his degree requirements in record time.

Following graduation from the Institute, Samuelsson apprenticed first in Switzerland and later in Austria, where he learned how to craft fine pastry. In 1991, he returned to Switzerland for almost a year before fate intervened: Aquavit owner Håkan Swahn was hard at work in New York City establishing an identity for Scandinavian cuisine in the U.S. and selected the young Swedish chef for an eight-month apprenticeship at his restaurant. This was a great honor for Samuelsson, considering the restaurant’s international reputation. In addition to its burgeoning popularity in the United States, where it’s been called the "grandest of New York’s Scandinavian restaurants," the venue is also held in high regard in places like France and Sweden.

Following his stint at Aquavit, Samuelsson returned to Europe to take a position at the world-renowned and three-star Michelin restaurant, Georges Blanc in Lyon, France. "At Georges Blanc I learned that to be a top chef you have to have a passion for success as well as a passion for food," Samuelsson says. "It’s not enough to be able to prepare delicious food. You have to be consistent as well, and serve two outstanding meals a day to each and every guest."

In 1994, Håkan Swahn commissioned Samuelsson to return to Aquavit to work under the restaurant’s new executive chef, Jan Sendel. Sendel and Samuelsson found they shared much in common and eagerly began to work on their new menu. Sadly, the two chefs were not able to pursue their ambitions; just eight weeks after they began working together, Sendel died unexpectedly. Perhaps as a sign of things to come though, shortly before his death, Sendel confided in Håkan Swahn that he intended to make young Samuelsson his sous chef. Samuelsson rose to the challenge: He worked diligently, demonstrating his management skills and cooking prowess and, in May of 1995, Swahn formally appointed him Executive Chef of Aquavit. Just three months later, the young chef earned a coveted three-star rating from The New York Times.

Never one to rest on his laurels, Samuelsson continually revolutionizes Aquavit’s menu, crafting innovative interpretations of classic Scandinavian cuisine that marry the traditional with the contemporary. His menu offers dishes that embody, complement, and revitalize the foundations and building blocks of Swedish cuisine. Focusing on texture and aesthetics, Samuelsson incorporates the traditional seafood, game, and pickling and preserving techniques that have been adored and savored for years by Scandinavians.

And Samuelsson’s cuisine continues to win national praise. He has been featured in Gourmet, USA Today, Food & Wine and The New York Times, and Bon Appétit, to name a few and has appeared on ABC’s "Good Morning America," Martha Stewart Living Television, CNN, The Food Network, The Discovery Channel, UPN’s "The Iron Chef USA," and several New York television programs. He was the third chef to ever write for The New York Times’ "Chef’s Column," and is a contributing editor to Savoy magazine.

Samuelsson also oversees the new AQ Café at Scandinavia House (opened June 2001), a casual lunch destination in Midtown Manhattan, serving some of Aquavit’s favorite dishes. Additionally, Aquavit launched a new line of Cloudberry and Lingonberry Spreads from recipes Samuelsson developed and researched.

This past January, Samuelsson opened Riingo, a Japanese American restaurant located in the Alex Hotel on Manhattan’s east side. Riingo, derived from the Japanese word for apple, garnered a stellar, two-star review from The New York Times.

In June of this year, Samuelsson partnered with restaurateur Stephen Starr to open Washington Square in Philadelphia. Samuelsson created a contemporary menu inspired by flavors from around the world. Washington Square creates a ‘global dinner party’ where diners are encouraged to create their own combination of dishes to sample and share.

In the spring of 2002, Samuelsson saw the release of his first Swedish cookbook En Smakresa: Middagstips Från Marcus Samuelsson. The book was released alongside his work with Sweden’s major television network, TV4, which aired a series of global food-themed segments that Samuelsson co-created. The TV4 book celebrates Samuelsson’s love of Swedish food and features an array of traditional and innovative preparations beside stunning visuals. En Smakresa was awarded "Cookbook of the Year" in Sweden in 2002; one of many accolades the book has received to date.

Most recently, Samuelsson has released his first American cookbook Aquavit and The New Scandinavian Cuisine by Houghton Mifflin in October 2003. Aquavit and The New Scandinavian Cuisine was awarded "Best Cookbook" at the Gourmand World Cookbook Awards in 2003. He has also been published in The New York Times’ The Chefs of the Times (2001); Magic in the Kitchen (2002), and Hot Chefs Hip Cuisine (2002), to name a few.

On the philanthropic front, Samuelsson furthers his commitment to children by acting as the official spokesperson for a partnership between Dawn Dishwashing Liquid Antibacterial Hand Soap and the U.S. Fund for UNICEF. As an ambassador for the cause, he will help provide support for tuberculosis initiatives in developing countries–an issue close to his heart, and the very disease that robbed him of his birth parents. Most recently, Samuelsson conceived and spearheaded the first annual "Gourmet/UNICEF Trick-or-Treat" program which brought on board restaurants across the country to donate $1.00 per diner to UNICEF on Halloween: helping unite the country’s best restaurants, a global charity, and the highly-respected food magazine. For the past three years the "Gourmet/UNICEF Trick-or-Treat" program has been a success expanding to include restaurants in eight markets. The 2004 program is currently in planning.

Marcus also dedicates his time and talent to the Careers Through Culinary Arts Program (C-CAP), a non-profit organization that provides inner-city high school students with training, scholarships and jobs in the restaurant and food service industry. Samuelsson also serves on C-CAP’s advisory board and as the restaurant chairperson for the annual spring benefit. Samuelsson was also just recently appointed to C-CAP’s Board of Directors.

Marcus Samuelsson spends his free moments painting, reading cookbooks, visiting museums, and playing soccer. When asked about his goals for Aquavit, Samuelsson says, "I want to ensure that each guest has the ultimate three-star experience, and leaves Aquavit feeling like they’ve taken a little trip to Scandinavia without leaving New York."

For more information about Aquavit, please contact Zoe Weisberg at Euro RSCG Magnet: 212-367-6926 zoe.weisberg@eurorscg.com

Nils Norén
Executive Chef
Aquavit

Nils Norén was appointed Executive Chef at Aquavit in New York in 2003. Born in Stockholm, Sweden and raised in Gävle, one of Sweden’s oldest port towns known for its fresh herring, Norén seemed to be destined to land at one of the world’s finest Scandinavian restaurants.

Executive Chef Nils Norén brings Aquavit over fifteen years of culinary expertise. Noren’s current position at Aquavit, one of New York’s finest restaurants located in Midtown Manhattan, lends him the unique opportunity to share his talent with an organization that has helped educate diners that Scandinavian food is so much more than Swedish meatballs. In fact, Norén intends to place Aquavit even further on the culinary map and show the world what Swedish food and cooking techniques are all about.

"I truly enjoy being part of the Aquavit staff. I am surrounded by such a diverse team with a variety of culinary backgrounds. Sometimes I feel as if I am on a small journey when I am working in the kitchen — from Peru to Japan — but everyone has a shared goal to strive for the best," says Norén.

Before taking on the Executive Chef position at Aquavit, Norén served as the Chef de Cuisine at Aquavit for five years working side by side with Chef and Co-Owner Marcus Samuelsson. Prior to Aquavit, Norén spent several years abroad in Stockholm: as Executive Chef at Restaurant Riche, which features a fine dining room, tapas bar and bistro and as Chef de Cuisine at Restaurant KB, one of the country’s classic Swedish restaurants in the center of town.

Chef Norén is fortunate to be part of a restaurant which lends him the opportunity to enjoy a sense of freedom in the kitchen. "One of my favorite parts about working at Aquavit is that the guests have confidence in us, which is such an honor, and lends such an opening for creativity in creating the menu," notes Norén. Aquavit’s menu features Modern Scandinavian fare incorporating both a classic and contemporary style such as Aquavit’s Seafood Stew with Glazed Scallops, Arctic Char, Lobster and Tuna in a Crown Dill Sauce, showcasing the concept of a bouillabaisse-type stew with a fresher approach in its presentation.

Norén traces his love for food back to being ten years old being drawn to reading cookbooks. "I remember tasting flour before making cookie dough and how it was fascinating that the cookies actually tasted delicious after other ingredients were added to the plain flour before baking," says Norén. Raised in a large family, Norén was able to watch his mother cook his family "a lot of food, all the time," explains Norén.

Norén is a graduate of Culinary School in Gävle, Sweden and served as the coordinator of cooking classes for Restaurant Akademin in Stockholm. Nils Norén was promoted to Executive Chef at Aquavit in 2003 and is thoroughly enjoying being part of the close-knit and dedicated Aquavit "family." Norén spends his (rare!) spare time walking around Manhattan and his Chinatown neighborhood, playing the conga drums and cooking in the comfort of his home.

Chef Nils Norén’s career has certainly landed him in a place that feels like home. And he is ready to continue surprising diners with Aquavit’s innovative cuisine. "Even though Aquavit has been successfully open for over fifteen years, my goal is to bring diners a new experience each time," says Norén.

For more information about Aquavit, please contact Zoe Weisberg at Euro RSCG Magnet:

212-367-6926, zoe.weisberg@eurorscg.com

John Doherty
Executive Chef
The Waldorf=Astoria

While he was studying at the Culinary Institute of America, John Doherty had one dream. "I hoped someday I would be good enough to work at the Waldorf." When it was time for his externship, Doherty summoned up his courage to request a meeting with the hotel’s executive chef. "I told him I would do anything; peel potatoes, scrub floors–anything! My enthusiasm won him over; he said yes right away." The year was 1977 and John Doherty has done just about anything (and everything) in the Waldorf=Astoria’s vast kitchens as he worked his way through the ranks, taking on the position of Executive Chef in 1985.

"I was lucky to have been trained by chefs who had been here for decades, real masters of haute cuisine. They taught me to focus on detail, simplicity and flavor." Those lessons were reinforced by Doherty’s European training. As a young cook he performed stages at several of the Continent’s two- and three-star Michelin restaurants, including Georges Blanc in Macon.

As he refined his culinary talents, Doherty developed the other skills necessary to oversee a food operation as enormous in scope as the Waldorf’s–a special facility for dealing effectively with a large, diverse staff and an exceptional sense of organization.

Today he directs seven chefs and 120 culinarians to chart the gastronomic course of the hotel’s three distinctly different and highly successful restaurants: Peacock Alley, the Waldorf’s signature French restaurant, recently awarded three coveted stars by The New York Times; Bull & Bear, a sumptuous steakhouse and midtown mecca; and Oscar’s, an American all-day dining brasserie.

Doherty also oversees a banquet operation that averages 1,000 meals a day throughout the year, including functions for royalty, heads of state, religious leaders and media moguls, as well as local residents and travelers from around the world. He holds the distinction of having cooked for more US presidents than any other chef in the country; indeed, Doherty is the only chef tapped to prepare Presidential State dinners in New York, whether at the hotel or off property.

His is a cuisinary style that evokes the heart-warming earthiness of southern France and regional America, and it reflects vivid childhood memories of his grandmother'’ meals. "She was a fabulous cook. Roast duck, fresh ham, dumplings, lots of flavorful sauces–I can still smell the aroma of her cooking."

That sensory memory is an indication of Doherty’s self-professed passion for food. He’s often teased about his habit of closely scrutinizing a dish before tasting it. "I marvel at the deep aroma of things like truffles, melons, fresh oysters and chocolate–it’s important to me to take a few moments to savor it. I’m equally enchanted by texture, just the look of fois gras, triple cream cheeses and a perfect crème brulee seduces me." Despite this propensity for culinary detail, or perhaps because of it, Doherty is not an advocate of complicated cooking. He maintains, "I’ve never understood or appreciated a lot of flavors at one time. I subscribe to a theory of no more than three key ingredients on any one plate. Then I cook to bring out their individual qualities, to enhance their natural flavors. I want ingredients to taste like whatever they are–if I don’t like that taste in the first place, I don’t use it."

Consequently, while he has conquered other childhood aversions (lima beans and liver), Doherty still does not utilize raw onions, which would overpower his dishes!

Frequently invited as a guest chef at the world’s top hotels, restaurants and educational institutions, Doherty also participates in high-profile fundraising events for organizations such as the Women’s Campaign Fund and the James Beard Foundation.

He is a member of the advisory boards of the Culinary Institute of America and the French Culinary Institute.

Doherty lives on Long Island with his wife Donna and their three children, for whom he has formulated a plan to educate their palates. "My wife (who is an excellent cook with a terrific sense of timing and taste) and I tell them if they don’t like what’s on their plates, they can come back for the next meal period. There’s always breakfast!"

David Honeysett
Executvie Chef
Zoë

Like many young chefs in the 1990’s, David Honeysett began his culinary career at The Culinary Institute of America where his interest in contemporary cuisine was first nurtured. After graduation, Honeysett traveled to Northern California where he first cultivated his passion for cooking in a bustling, upbeat environment at Brasserie Savoy in San Francisco, where he was quickly promoted through the kitchen’s ranks. It was on the West Coast that Honeysett developed a California ‘sensibility’ toward pairing great, local products with great, local wines.

Through the years, Honeysett traveled north from Martha’s Vineyard (where he worked under Chef Jim Bradley in his pre-NYC ‘Red Cat’ and ‘The Harrison’ days) south to Miami (where he worked along side Chef Allan Susser at The Mayfair House Hotel). Honeysett ultimately settled in New York City, honing his style of cooking while opening New York Times two-star rated The Tonic as Chef de Cuisine under Chef Chris Gesualdi. Most recent positions have included consulting on various restaurant projects as well as ‘stages’ at both Chef Allen’s and Mark’s Place in Miami as well as the famed Lespinasse in New York City.

At Zoë, Chef Honeysett joins co-owners Stephen & Thalia Loffredo at their popular SoHo establishment as they enter their lucky thirteenth year as "an all-American pleasure since opening in 1992…an invigorating collaboration steeped in visual and taste verve, with respect for the past and a window on the future" (*** Bob Lape, Crain’s New York). With a philosophy toward a total dining experience, Zoë strives to maintain the balance between innovative cuisine, a pioneering all-American wine list, friendly and knowledgeable service in an exciting, SoHo atmosphere.

David Walzog
Executvie Chef
Monkey Bar, Michael Jordan’s The Steak House N.Y.C, and Strip House NY, NJ, and Houston

Chef David Walzog has been working with the Glazier Group owners Peter and Penny Glazier for 3 years. Not only is he executive chef of New York City’s legendary The Steakhouse at Monkey Bar, but he also oversees Michael Jordan’s The Steak House NYC, Strip House NY, Strip House NJ and Strip House Houston (opening this fall). Walzog has updated every menu by pairing the finest, seasonal ingredients available with a simple presentation that ultimately allows the materials to speak for themselves.

Under Walzog’s supervision, Forbes Magazine awarded Strip House as one of the "Forbes 2003 All-Star Eateries in New York". In addition, Time Out New York’s Eating and Drinking Guide 2001 has nominated Strip House as one of the year’s "Best New Steakhouses." In April 2001, New York Magazine’s annual "Best of New York" issue proclaimed that Strip House had the "Best Steak in New York;" and that same month, Time Out New York lauded the Strip House for its "Best Steak in Manhattan." Michael Jordan’s The Steak House NYC has consistently found a place on "New York Magazine Hot List" since opening in July 1998.

A native of Baltimore, Maryland, Walzog began his career in New York City at Lola restaurant. After spending nearly two and a half years at this downtown hot spot, he moved on to work under one of the city’s great mentors, Gotham Bar and Grill’s Alfred Portale. At 24, Walzog had the opportunity to further sharpen his skills under another master, Mark Miller, as Opening Chef at Red Sage in Washington, D.C. The following year brought Walzog great recognition when he was recruited to return to New York as Executive Chef at Arizona 206. During his tenure, he created a disciplined Southwestern menu that garnered the restaurant three stars by the New York Times.

Walzog’s flair for lively tastes easily translated to a steak house. "Hiring Walzog to run Michael Jordan’s is as savvy a move as the choice of setting," declared Hal Rubenstein in his New York Magazine review. "You won’t find a more gorgeous, vibrantly seasoned slab of New York strip sirloin no matter which train you board downstairs and how far you travel." With Strip House, Walzog went further afield from the traditional American Steak House and created unique appetizers and side dishes. New York Magazine’s Gael Greene declared his goose fat potatoes at Strip House her favorite dish of the year in her "Where to Eat in 2001" and Playboy named Walzog’s skate with escargot "Dish of the Month" in December 2000.

A three-time nominee for the James Beard/Perrier-Jouet Rising Chef Award, Walzog has prepared dinners in New York at The James Beard House, taught at Macy’s prestigious "De Gustibus" series and at Peter Kump’s Cooking School. He has appeared on Live with Regis and Kelly, The View, Good Morning America as well as on other local and national television shows like The CBS Morning Show. In addition, Walzog developed Michael Jordan’s Steak House brand steak sauce and steak rub, as well as a line of Southwestern sauces and salad dressings.

For more information on David Walzog please contact KB Network News at (212) 777-3455 or at kbnn@kbnetworknews.com.

Scott Campbell
Owner/Chef
SQC Restaurant & Bar

Chef Scott Campbell, owner of SQC Restaurant & Bar, has built a reputation as one of the most talented, innovative and dynamic chefs today, going beyond traditional cuisine into the artful realms of global New American cooking that includes elements of California cuisine, classical French accents and influences from Asia and the Mediterranean.

Born and raised in Grosse Point, Michigan, Campbell was drawn to the culinary arts by preparing elaborate holiday feasts with his family. Campbell began his professional career at Detroit's renowned London Chop House. During his four-year tenure there, he worked at all stations, gaining a well-rounded strength for a range of positions in the kitchen, from making stocks for rich sauces to grilling steaks and baking decadent pastry.

Campbell came to New York City in 1982, after landing a sous chef position at the Oak Room in the Plaza Hotel. America was in the midst of a culinary revolution focused on fresh, seasonal ingredients, and Campbell put all his energies into participating. He studied under culinary luminaries Peter Kump and Madeleine Kamman, mentors who became close friends. After the Oak Room, Campbell held key positions at a number of New York's esteemed dining institutions, including Windows on the World, Union Square Café, Le Cirque with Daniel Boulud, QV with Joachim Splichal, Montrachet, and Sfuzzi at Lincoln Center. He was also executive chef at Hubert's on Park Avenue, and in 1990, Campbell opened Vince & Eddie's as executive chef/partner, devising a menu of American regional classics.

In 1992 SQC Restaurant & Bar was born. With a comprehensive vision Campbell developed signature specialties beyond the usual range of menu items such as SQC Baby, a line of fresh, organic baby food that caters to the youngest, most discriminating diners, and his famous rich Valrhona hot chocolate for adults who remain young at heart. He is also known for his popular special seasonal menus, such as his XTREME Chocolate Valentine’s Menu filled with savory and sweet chocolate dishes.

Outside of the kitchen, Campbell is active in a wide range of philanthropic endeavors to support the arts and community organizations, including the New York Philharmonic, the League for the Hard of Hearing, Fresh Start, and the Careers Through Culinary Arts Program. Campbell was awarded the Mayor’s Certificate for Outstanding Volunteer Services by Rudolph Giuliani and also earned the New York State Corning Excellence Award for Non-Educators for his charitable work.

Campbell is one of the most highly regarded chefs today and his celebrity status is regularly distinguished by his frequent features on television and in print media. Recently the chef made six television appearances in the space of one month alone. Those included being featured on The Food Channel’s "Roker on the Road", WABC, WNBC (twice), WB11, and Fuji TV for his XTREME Chocolate menu–The chef was even selected to train the "straight guy" for an upcoming episode of the hit TV show "Queer Eye for the Straight Guy". The XTREME Chocolate menu was also featured in Time Out New York, New York Magazine, The Daily News and Newsday among others in February. Campbell’s charisma in the kitchen and on television has expanded even further to the world of fashion where he was highlighted in New York Magazine’s "Haute Plate" fashion spread to benefit City Harvest.

About SQC Restaurant & Bar
Chef Scott Campbell has always believed that a restaurant is a refuge that provides nourishment, as well as shelter and comfort to diners. With SQC (which stands for the chef’s initials, Scott Quentin Campbell), Campbell has created a space built upon this belief, serving a menu of refined American classics that offer soothing familiarity in welcoming atmosphere.

SQC, a New American restaurant "is worth seeking out" according to a recent rave review from New York Newsday. Campbell is known for creating exciting, fine dining in a sophisticated-yet-casual environment only blocks away from Lincoln Center. John Mariani noted that guests are "well greeted and seated in a 91 seat dining room with bar that has the lighting just about perfect - a cuddly shadowy atmosphere" and are served food "which is pretty wonderful" and delightfully presented.

The elegant modern interior features warm natural colors enhanced during the daytime by light which streams in through the extended windows and skylights along the front of the restaurant. Whether enjoying a meal or a house-made Infusion at the bar, SQC offers an ideal location for conversation and people watching on Columbus Avenue.

With the aim of making diners feel at home, Campbell serves breakfast, lunch, weekend brunch, and dinner with menus that break down the usual categories of each meal. Signature dishes — including Crisp Calamari with Cilantro Lemon Grass Dipping Sauce, Terrine of Foie Gras with House Cured Prosciutto & Roasted Pear, and Braised Beef with Guinness Stout and Chive Whipped Potatoes — are often offered in various sizes, encouraging diners to mix and match dishes to best suit their appetites. SQC also offers a distinctive drink selection, including Chef Campbell’s family of thirteen Hot Chocolates (virgin and spiked), house-made Infusions, and a stylish selection of Martinis and Bloody Mary’s.

At SQC Chef Campbell is "at the top of his game," as Bob Lape praised in Crain’s New York Business. Great food, wine and service in an inviting atmosphere are part of what make Campbell’s latest venture a popular and critical success.

@SQC is located at 270 Columbus Avenue, between 72nd and 73rd streets. For reservations, please call (212) 579-0100. For more information on Chef Campbell, @SQC, and a schedule of events, please visit the web site at www.SQCNYC.com. Media contact: Philip Ruskin, Ruskin International, Phone: (212) 749-5511, e-mail: philip@ruskininternational.com

Pichet Ong
Pastry Chef
Spice Market, 66

Acclaimed chef Pichet Ong has won accolades for creating innovative desserts that are both visually appealing and whimsical. Drawing on his is upbringing in Singapore and on his architectural training (at U.C. Berkeley), Pichet eschews the use of sugar, while pushing dessert boundaries with his flavor reductions and his use of savory seasonings. Pichet’s current focus is modern interpretations of classic Asian desserts, which are introducing the exotic flavors of Southeast Asia to diners at New York’s 66 and Spice Market restaurants. A sampling of Pichet’s original creations, such as Tapioca & Lime Parfait, Ovaltine Kulfi, Chinese Sweet Dim Sum, and his critically acclaimed Thai Jewels can be viewed at www.pichetong.com.

Pichet’s training was in the kitchens of Chez Panisse, Olives, Jean Georges, Tabla, and Sono. In 1999 he opened Pho, a Vietnamese restaurant in Boston featuring seasonally changing Asian-accented cuisine and desserts. The menu was a critical favorite, winning a citation in Gourmet magazine in the best ethnic dining category. Starting in 2002, Pichet received a series of three-star reviews for his work at RM, 66 and Spice Market. The desserts at RM and 66 have also been featured on the "Hot Tables 2002" issue of Travel & Leisure.

Pichet’s work has appeared in New York Magazine, Gotham, Paper, Food Arts, Pastry Arts & Design, Bon Appetit, Gourmet, Food & Wine, and Chocolatier. Pichet is also the founder of "Pastry Chefs Night Out" (a social weekly dinner open exclusively to the pastry chef community), a member of PastryScoop.com, and a contributing editor for Food Arts and The New York Times. In November 2004, Pichet will be a featured presenter at the Chocolate Show in New York City.

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