Dominique Ansel
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| Born | Beauvais, France |
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Dominique Ansel (born 1978) is a French-born pastry chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November 2011, the chef's eponymous bakery has become known for many signature creations including the Cronut, Cookie Shot, DKA (Dominique's Kouign Amann), Frozen S'mores, and many other pastries. He is also the chef/owner of Dominique Ansel Kitchen in New York, Dominique Ansel Bakery Japan in Tokyo and Dominique Ansel Bakery London. In April 2017, he was named the World's Best Pastry Chef by the World's 50 Best Restaurants awards, making him the youngest and only U.S.-based chef to be awarded the honor.
Raised in a working-class family in Beauvais, a small city north of Paris, Dominique is the youngest of four children. After high school, he apprenticed at local restaurants, first working in savory and then in pastry, gravitating most strongly to the scientific precision of pastry. At age 19, Dominique went on to do his military service in French Guiana as part of a community program teaching locals how to cook.
Upon returning to France, he invested his savings in a car and drove to Paris, dropping off resumes at any bakery he could find, eventually landing at the legendary Fauchon as one of thirty seasonal holiday workers. The holiday workers were told that only one would be retained after the season. Ansel was chosen to be retained, where he remained for nearly eight years, working his way up from seasonal staff to leading the company's international expansion, opening up shops around the world, including Russia, Egypt, and Kuwait.
Prior to starting his own business, Dominique became well known in New York as the executive pastry chef at Daniel, the flagship French restaurant of Daniel Boulud. During his six years there, Dominique was part of the team that led the restaurant to receive three Michelin stars, the James Beard Outstanding Restaurant of the Year Award (2010), and the restaurant's first four-star New York Times rating.
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