Chef Dominique Ansel has shaken up the pastry world. He is the Chef/Owner of the celebrated Dominique Ansel Bakery, which opened in New York City’s Soho neighborhood in November of 2011, and Dominique Ansel Kitchen, his new made-to-order bakery that launched in the West Village in April 2015. Chef Dominique opened his first shop outside of the U.S. in June 2015 with Dominique Ansel Bakery Japan in Tokyo’s Omotesando neighborhood. In July 2015, he launched U.P. (short for “Unlimited Possibilities”), his after-hours tasting table hidden within the 2nd floor of Dominique Ansel Kitchen. In September 2016, Chef Dominique opened his very first shop in Europe with the launch of Dominique Ansel Bakery London, located just between Belgravia and Victoria.
Perhaps what has most widely been reported is the Chef’s creation of the Cronut®, a croissant and doughnut hybrid that TIME magazine named one of the “Best Inventions of 2013.” But beyond the Cronut®, he has created a number of signature pastries that have been enjoyed by guests from all over the world, from the DKA (Dominique’s Kouign Amann), to the Frozen S’mores, Cookie Shot, made-to-order Madeleines, and more. In 2014, Chef Dominique was awarded the James Beard Award for “Outstanding Pastry Chef” in the nation, and in the same year was also named one of Crain’s “40 Under 40” and Vanity Fair France “50 Most Influential French in the World.” 2014 also saw the launch of Dominique’s first cookbook, DOMINIQUE ANSEL: The Secret Recipes, published by Simon & Schuster. In June 2015, Chef Dominique was bestowed the prestigious Ordre du Mérite Agricole award, one of the highest honors in France, for his dedicated to promotion French cuisine and culture.
Prior to starting his own business with his first Soho bakery, Chef Dominique was well-known in New York as the executive pastry chef at restaurant Daniel, Chef Daniel Boulud’s flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion, helping to set up shops around the world.