Clarice Lam is a critically acclaimed pastry chef. Born in Toronto and raised in Los Angeles by her parents who emigrated from Hong Kong, Clarice previously pursued 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. Her time in Paris ignited a deep appreciation for the world of French pastry. While living in Italy, she attended Le Cordon Bleu where she took courses in Italian cuisine.
Clarice Lam is a critically acclaimed pastry chef. Born in Toronto and raised in Los Angeles by her parents who emigrated from Hong Kong, Clarice previously pursued 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. Her time in Paris ignited a deep appreciation for the world of French pastry. While living in Italy, she attended Le Cordon Bleu where she took courses in Italian cuisine.
After retiring from modeling, she returned to the U.S. where she studied at The French Culinary Institute and graduated with a Grand Diplôme in Classic Pastry Arts. Clarice 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. In 2020, when the global pandemic hit, Clarice put The Baking Bean on hold and joined Rivers and Hills Hospitality Group as the opening pastry chef for Kimika, an Italian-Japanese restaurant in Nolita.
Clarice is also an avid yogi, beach bum, and turtle lover. 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 has appeared on multiple TV shows including Sweet Genius (2012), Food.Curated. (2017), Beat Bobby Flay (2018), Beat Bobby Flay: Revenge (2019), and most recently Best Baker in America (2021) where she finished as a semifinalist.
Additionally, Clarice is on the Pro Advisory Committee at ICE (Institute of Culinary Education), a freelance contributor at The Spruce Eats, Epicurious, and Food & Wine, and chef ambassador for Mondelez International after winning the 2021 nationwide Oreo recipe contest, Hope and Sesame, and Yakult. She is also an affiliate partner for Chrissy Teigen’s lifestyle brand, Cravings, and is currently working on her first cookbook.
