James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work.
He is the Chef/Owner of eponymous bakeries in New York, London and Los Angeles, alongside a restaurant in Los Angeles, and has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, What-A-Melon Soft Serve and many more.
For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him “culinary Van Gogh”, while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40”, one of Crain’s “40 under 40” and was bestowed the prestigious L’Ordre Du Mérite Agricole, France’s second highest honour.
Prior to opening his own shop, Dominique served as Executive Pastry Chef of restaurant Daniel in New York, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in New York’s Soho neighbourhood in 2011 with just four employees. The launch of Dominique Ansel Bakery London in September 2016 marked his first shop in Europe. A brand new concept in London is slated to launch in Covent Garden soon.