He is known worldwide for being the inventor of the cronut, but his career goes much further. Before opening his first shop, the French chef based in New York worked for six years at the restaurant Daniel, a period in which the establishment earned its coveted third Michelin star.
In 2011, he opened his own bakery in Soho, the birthplace of his signature desserts and the cronut. But 2015 was his most prolific year, not only because of the opening of the gastronomic space Dominique Ansel Kitchen, which has an upper floor where a small group of customers can taste a revolutionary dessert experience, U.P., every afternoon, but also because of his international expansion with the inauguration of a shop in Japan. The latest is his eponymous bakery in London where you can sample creations like the Cookie Shot, a warm chocolate chip cookie shaped like a shot glass and filled with ice-cold milk infused with Tahitian vanilla bean, or Frozen S’mores.
Bio Highlights
2011 – Opening of his first shop: Dominique Ansel Bakery in Soho (New York)
2013 – Invents the cronut
2014 – James Beard Award for “Outstanding Pastry Chef” in the US
2014 – “MOST INNOVATIVE PEOPLE UNDER 40”. CRAIN’S 40 UNDER 40
2015 – Inauguration of the gastronomic space Dominique Ansel Kitchen
2015 – Above Dominique Ansel Kitchen, he launches a revolutionary dessert experience, U.P.
2015 – First bakery in Tokyo
2015 – L’Ordre du Mérite Agricole award
2016 – First bakery in London
2017 – World’s Best Pastry chef
“There’s a difference between being inspired by something and blatantly copying other people’s work and calling it your own. Unfortunately, it’s so much more common now in the industry than ever”
“There’s a difference between being inspired by something and blatantly copying other people’s work and calling it your own. Unfortunately, it’s so much more common now in the industry than ever”
Featured in so good #15 and so good #31
