{"id":7943,"date":"2018-09-04T11:19:04","date_gmt":"2018-09-04T08:19:04","guid":{"rendered":"http:\/\/chefs-summit.com\/?page_id=7943"},"modified":"2018-10-05T17:12:49","modified_gmt":"2018-10-05T14:12:49","slug":"andy-ricker","status":"publish","type":"page","link":"https:\/\/chefs-summit.com\/en\/our-speakers\/andy-ricker\/","title":{"rendered":"Andy Ricker"},"content":{"rendered":"<section  class=\"fw-main-row  \"  >\n\t<div class=\"fw-main-row-bg\" style=\" \" ><\/div>\n\t<div class=\"fw-main-row-overlay has-color\" ><\/div>\n\t<div style=\"\" class=\"fw-container-fluid no-gutter\">\n\t\t<div class=\"fw-row\">\n\t<div class=\"fw-col-xs-12 \" >\n\t<div class=\"speaker-2018-full\" data-more=\"more\">\n    <h1>Andy Ricker<\/h1>\n\t<h2><\/h2>    <div class=\"row\">\n        <div class=\"image\"><img decoding=\"async\" src=\"https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Andy-Ricker-150x150.png\" srcset=\"https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Andy-Ricker.png 500w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Andy-Ricker-150x150.png 150w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Andy-Ricker-480x480.png 480w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Andy-Ricker-300x300.png 300w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Andy-Ricker-400x400.png 400w\" alt=\"Andy Ricker\" class=\"nolazy\"><\/div>\n        <div class=\"illustration\">\n            <div class=\"illustration-photo\" style=\"background-image: url(https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/khaosoiNY_ESP4184-7-1200x678.jpg)\"><\/div>        <\/div>\n    <\/div>\n\n    <div class=\"row\">\n        <div class=\"about\">\n            <p><strong>Andy Ricker<br \/><\/strong><\/p><p><a href=\"https:\/\/pokpokrestaurants.com\/\">https:\/\/pokpokrestaurants.com\/<\/a><\/p><p><strong>USA<br \/><\/strong><\/p><p>Owner and chef of Pok Pok restaurants<\/p><p><strong>Awards:<br \/><\/strong><\/p><ul><li>2007: \u00abRestaurant of the Year\u00bb by&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/The_Oregonian\">The Oregonian<\/a>&nbsp;for Pok Pok in Portland<\/li><li>2009:&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/GQ_Magazine\">GQ Magazine<\/a>'s \u00abTop Ten Best New Restaurants in America\u00bb<\/li><li>2011:&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/James_Beard_Foundation_Award\">James Beard Foundation Award<\/a>: Best Chef, Northwest for his restaurant Pok Pok in Portland in 2011<\/li><li>2014: James Beard Foundation's annual Book, Broadcast and Journal Awards, in the category \u00abcooking, recipes or instruction\u00bb for the article \u00abThe Star of Siam: Thai Curries\u00bb in&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Saveur\">Saveur<\/a>&nbsp;magazine<\/li><li>2014:&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/International_Association_of_Culinary_Professionals\">IACP<\/a>&nbsp;Award in the category \u00abInstructional Culinary Writing\u00bb for the article \u00abThe Star of Siam: Thai Curries\u00bb in Saveur magazine<\/li><li>2014: Pok Pok New York receives a star in the 2015&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Michelin_Guide\">Michelin Guide<\/a>&nbsp;for New York City<\/li><\/ul><p><strong>&nbsp;<\/strong><\/p>        <\/div>\n        <div class=\"description\">\n\t                        <div class=\"topic\">\u00abLooking backwards at the food of Thailand in context of modern restaurants\u00bb<\/div>\n\t                    <div class=\"description-content\">\n\t            <p>American Chef, restaurateur and writer, famous for his skills and experience in northern Thai cuisine.<\/p><p>Starting his career as a dishwasher in Vermont in his teens, Andy accumulated his culinary knowledge during his work in restaurants in New Zealand, Australia and Thailand and at the award-winning restaurant Michelin Raymond Blanc Le Manoir aux Quat 'Saisons near Oxford, England.<\/p><p>He made his first trip to Thailand in 1987. From 1993 onward, he continued his travels to this country, each time staying there for a couple of months in order to study Thai food culture.<\/p><p>Owner of Pok Pok restaurants in Portland, New York and LA. In 2009 the Chef opened an Asian cuisine Ping pub, that was immediately named a must-visit spot by critics.<\/p><p>Andy is also a founder and managing partner at Pok Pok Som (vinegar producing company) and a managing partner at Pok Pok Thaan (an importer of charcoal).<\/p><p>At Pok Pok they aim to create a strong feeling of Thai establishment by means of well-designed interpretation of food and food culture of Thailand and South-East Asia.<\/p><p>Author of the books:<\/p><ul><li>\u00abPok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand\u00bb<\/li><li>\u00abThe drinking food of Thailand\u00bb<\/li><li>\u00abPok Pok noodles spring\u00bb will be released in 2019<\/li><\/ul>            <\/div>\n\n\t        \n            <a href=\"https:\/\/chefs-summit.com\/en\/#speakers\" class=\"back\">Back to overview<\/a>\n        <\/div>\n    <\/div>\n<\/div><\/div>\n<\/div>\n\n\t<\/div>\n<\/section>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Andy Ricker Andy Rickerhttps:\/\/pokpokrestaurants.com\/USAOwner and chef of Pok Pok restaurantsAwards:2007: \u00abRestaurant of the Year\u00bb by&nbsp;The Oregonian&nbsp;for Pok Pok in Portland2009:&nbsp;GQ Magazine&#8217;s \u00abTop Ten Best New Restaurants in America\u00bb2011:&nbsp;James Beard Foundation &#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8033,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-7943","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/7943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/comments?post=7943"}],"version-history":[{"count":0,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/7943\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8033"}],"wp:attachment":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/media?parent=7943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}