About
Clarice Lam is an acclaimed pastry chef, TV personality, and cookbook author. Born in Toronto, Canada and raised in Los Angeles, California by her parents who immigrated from Hong Kong, she moved to San Francisco after high school to pursue a career in modeling which gave her the opportunity to travel internationally for over a decade while living in the UK, France, Hong Kong, The Philippines, Mexico, Spain, South Africa and Italy. After retiring from modeling, she returned to the U.S. where she would earn her Grand Diplôme in classic pastry arts from The French Culinary Institute in New York city. She built her foundation in critically acclaimed establishments including Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, and as the executive chef at The Chocolate Room in Brooklyn. In 2012, Clarice opened Brooklyn-based The Baking Bean, a direct-to-consumer bakery specializing in all-natural, seasonal desserts and confections that The New York Times deemed “high quality and handsome”. In 2020, Clarice signed on as the opening pastry chef at Kimika, an Italian-Japanese restaurant in Nolita that Condé Nast Traveler named one of 2021’s best new restaurants in the world; and in 2022, scored a James Beard semi finalist nomination for Best New Restaurant. Her work has been featured in The New York Times, People, Good Morning America, NY Daily News, Food & Wine, Forbes, Condé Nast Traveler, Eater, South China Morning Post, and many more. She was most recently on The Dr. Seuss Baking Challenge in her first role as a series judge on Prime Video, and her debut cookbook, Breaking Bao, is set to release on October 22, 2024, by Chronicle Books.
