She trained at the Culinary Institute of America and refined her skills in New York, working under renowned chefs, before returning to Thailand to make her mark on the culinary scene.Back in Bangkok, Pam launched projects such as The Table and Smoked, but it was with the opening of Potong in 2021—set in her family’s century-old Chinese medicine building—that she fully expressed her culinary vision. At Potong, she created a philosophy centered on the “five elements and five senses,” weaving together her Thai-Chinese heritage with contemporary techniques.Her bold approach quickly gained international recognition, with Potong earning a prominent place on both Asian and global lists of the world’s most celebrated restaurants. Beyond her kitchen, Pam serves as a television judge and advocates for diversity and opportunity in gastronomy, including through her Women for Women initiative.Chef Pam’s creativity and leadership continue to position her among the most important figures shaping global cuisine today.