Pichaya Soontornyanakij, known to most as Chef Pam, has risen above the odds. According to statistics, only 6.04 per cent of 2,286 Michelin-starred restaurants are led by women, while 6.73 per cent of The World’s Best 100 restaurants have a female head chef. However, Chef Pam is not only part of the minority; she stands at the forefront of it with Potong, her fine-dining restaurant that opened in 2021, and has received one Michelin star and the Michelin Thailand Opening of the Year Award.
Housed in a stunning former traditional medicine house in Bangkok’s Chinatown, this progressive Thai-Chinese culinary destination reflects Chef Pam’s lineage as a fourth-generation descendant. Here, Pam oversees nearly 70 staff who are, incidentally, composed of mostly women.
The 36-year-old is at a career high point with no signs of slowing down. Just last year, Pam was crowned Asia’s Best Female Chef 2024. Subsequently, she was awarded The World’s Best Female Chef 2025 by The World’s 50 Best Restaurants, making her the first-ever Asian and first Thai female chef to achieve this distinction. Pam then became the first and only Thai female chef to be awarded Three Knives at the Best Chef Awards. She also has a string of successful F&B establishments under her hospitality group, The X Project, which was co-founded with her husband Tor Boonpiti.
“Thailand has played a big role in Asian gastronomy. The cultures of Thai and Chinese cuisines have intertwined over centuries. There is no clear division between the two, and I think Potong plays a role in a branch of Thai-Chinese cuisine. Whenever I create something, I don’t go by the book, but the taste must feel familiar to me, which is where tradition and heritage come into play. But I always want the meal to be a surprise for my guests, which ties in the innovative element. This is how I balance the two.
A Look Inside Potong
“Although I’ve served as a judge and appeared on TV shows such as Top Chef Thailand and Thailand’s version of Iron Chef, there’s always something new for me to learn. You can learn from your team members by talking to them. It’s not only about cooking skills, but also about how they think. I feel like I have to be on my toes all the time, to learn something new and lead people in a better way.
“I treat my team like family. I’m not the kind of chef who shouts or throws things around. I’m the total opposite of that by nature. I always give people three chances. I also always give 100 per cent to whatever I take on, whether it’s at work or when I’m with my daughter. This makes me feel good about what I do because I always give my all.
Chef Pam’s Culinary Creations
“One of the greatest challenges of my career was when I was pregnant. It was 2020, at the height of the COVID-19 pandemic, and Potong’s renovations were being carried out. I remember feeling really down and wanting to give up my career, because I wanted to be the best mother that I could be. Some people think I should be a full-time mum, but I told myself to hang on—and I’ve made it. Managing time is still a constant challenge because even money cannot buy time. It’s not easy managing my family and career, but I try to find a balance.
“I believe that the reason why there isn’t enough female representation in the culinary world is because of family responsibilities. I believe this really stops women from climbing the ladder to become a head chef, rather than gender discrimination.
“Together with the American Women’s Club of Thailand, we established the Women for Women (WFW) Scholarship Programme in 2024, to provide young, aspiring female chefs from underprivileged backgrounds in rural Thailand with financial backing, culinary education, and professional opportunities. Some of these girls come from households with no electricity. We support one female a year to be our intern at Potong because we want it to be sustainable. Our first intern, named Mild, will finish her internship in October, and she’ll continue as a full-time employee.
“I’m always open to opportunities to expand to Malaysia and other countries. There have been doors that have already opened, but the timing wasn’t right yet. But there will always be one and only Potong.”
Photography courtesy of @gastrofilm, dofskyground, Norlman Lo
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