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Pioneering, award-winning pastry Chef Pichet Ong and Chef Simon Lam recently joined forces with legendary Chef Peter Chang and his daughter Lydia Chang to open Chang’s first DC restaurant, Chang Chang, near Dupont Circle. Washington Post food critic Tom Sietsema declared the restaurant “a joyous occasion,”  and it instantly became one of his “favorite places to eat.”

Ticket price includes unlimited beer and wine.

About Chef Pichet Ong: Eating and cooking are Pichet Ong’s hobby and heartbeat. As a chef, Pichet combines fond flavors of his childhood and travels with classic techniques to create sweet and savory foods that are pure, whimsical, and experimental — yet nostalgic. His food can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to Washington, DC. Pichet is a self-taught chef. He is a Top Ten Pastry Chefs in America in Pastry Arts & Design. He’s been named “Rising Star” by Starchefs and a “Pastry Provocateur” by Pete Wells in Food & Wine. He has been featured in Saveur, W, Elle, Vogue, Tatler, and O, the Oprah magazine. He headlined “The Chef” column in The New York Times for 8 weeks.

His desserts have received multiple 3-star reviews in the New York Times, a Michelin star, and placement in Pellegrino’s the Worlds 50 Best. He is a 7-time nominee for the James Beard Award in different categories. He is a resident and guest judge on Food Network’s Cake Wars and Sugar Dome, Cake Wars, Halloween Wars, and Bravo’s Top Chef. In 2019, he was a finalist for the James Beard Award for Outstanding Pastry Chef. During that period, he opened Mama Chang with chef Peter Chang in Virginia, and it was named best new restaurant in Washington, DC, and Nihao in Baltimore was named #4 best new restaurant in America in Esquire and was a James Beard award finalist for best new restaurant in 2022.

About Chef Simon Lam: A California native, Simon Lam is a second-generation American of Chinese and Vietnamese heritage. Hailing from a family of restaurateurs, he has worked for celebrity chef Jose Andres’ restaurants in Las Vegas and Washington D.C., where he focused on reinventing Latin American dishes with migrant Asian flavors. He is passionate about using ingredients unique to Chinese cookery for everyday applications.

Simon was most recently Chef at Nihao in Baltimore.

This class will sell out quickly. Don’t hesitate to purchase your tickets!

As this class is in-person, we require all attendees to be vaccinated against COVID-19. See our COVID-19 policy here. This class requires at least 6 participants.