Clarice Lam | USA | Culinary & Multicultural Lens
- EA
- Apr 8
- 3 min read
Chef | Author | Entrepreneur
TV Personality | Creative Visionary
Before the world knew her as a culinary mastermind, Clarice Lam was already making a name for herself—on international runways. Born in Toronto and raised in Los Angeles, Clarice grew up with a strong sense of cultural heritage, shaped by her Hong Kong-born parents and a multicultural lens that would later define her culinary style. Her first career chapter took off in the fast-paced world of fashion. After high school, she moved to San Francisco and launched what would become a whirlwind decade-long modeling career. Her work took her across continents—France, the UK, Spain, South Africa, Mexico, Italy, Hong Kong, and the Philippines—giving her a front-row seat to global culture, cuisine, and creativity. But even while walking for top designers and living out of suitcases, Clarice felt the pull toward something more grounded—and more delicious. That passion led her to hang up her modeling shoes and dive headfirst into the culinary world. She returned to New York and enrolled at the French Culinary Institute (now International Culinary Center), where she earned her Grand Diplôme in Classic Pastry Arts. Her journey through pastry training was nothing short of transformative. She quickly found herself working in some of the most respected kitchens in the city—Thomas Keller’s Bouchon Bakery, Jean-Georges' Spice Market, and later as Executive Pastry Chef at The Chocolate Room in Brooklyn. In 2012, Clarice stepped into the entrepreneurial world, founding The Baking Bean, a Brooklyn-based, direct-to-consumer bakery specializing in all-natural, seasonal, and visually stunning desserts. Her creations caught the eye of major publications, with The New York Times describing her work as “high quality and handsome.” Customers quickly fell in love with her fresh takes on classics—from signature cookies and brownies to whimsical pastries that looked like they came straight from a dream.
Never one to stay in one lane, Clarice joined the opening team at Kimika in 2020, a groundbreaking Italian-Japanese fusion restaurant in NYC. As head pastry chef, she brought global influences and visual artistry to the dessert menu. Her work helped Kimika make headlines internationally, earning a spot on Condé Nast Traveler’s Best New Restaurants in the World (2021) and a James Beard Award semifinalist nomination in 2022.
Meanwhile, the camera loved her. Clarice became a fan favorite on culinary shows like Sweet Genius, Beat Bobby Flay, and Best Baker in America, where she advanced to the semifinals. Her charm, wit, and razor-sharp skill eventually landed her a judging role on Prime Video’s The Dr. Seuss Baking Challenge, bringing her full circle from model to media star—this time with an apron.
But perhaps her sweetest success yet is her debut cookbook, Breaking Bao, released in October 2024 by Chronicle Books. More than just recipes, the book is a reflection of her story—an homage to her roots, her travels, and the flavors that shaped her. It earned prestigious accolades, including being named one of the Best Cookbooks of 2024 by both The New York Times and Food & Wine.
Today, Clarice Lam stands as a chef, author, entrepreneur, TV personality, and creative visionary—someone who’s turned every twist in her journey into something truly beautiful. Whether she’s plating a pastry or penning her next masterpiece, one thing’s clear: Clarice isn’t just baking desserts—she’s breaking boundaries.
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