Chef
Dominique Ansel
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Pastry built on measurement gives little room for loose thinking: custards have to emulsify cleanly, laminated dough has to move in thin, even layers, and each component has to hold under service. In New York City, Dominique Ansel’s ownership of Dominique Ansel Bakery is tied to that kind of pastry work, with innovation and creativity handled through the controls of the trade rather than separated from them. His work is known for blending cultures, techniques, and memories across the pastry field.
The Climb
Pastry training through restaurants, apprenticeships, production houses, and fine dining forms a practical lineage rather than a single school. Dominique Ansel first worked as a restaurant worker, then as a chef's apprentice in France and a baker's apprentice in France, before cooking at community program in French Guiana. The Paris stage of that progression ran through pastry chef roles at Pâtisserie Peltier in Paris, France, and Fauchon in Paris, France, followed by the New York fine-dining post of executive pastry chef at Daniel in New York City (from 2006). The ownership phase then expanded from Dominique Ansel Bakery (since 2011) to Dominique Ansel Kitchen in West Village, New York City (from 2015), Dominique Ansel Bakery Los Angeles in The Grove, Los Angeles (2017–2020), and Dang Wen Li by Dominique Ansel in Hong Kong (2019–2024). Current ownership includes Dominique Ansel Bakery (since 2011), Dominique Ansel Workshop (since 2021), Dominique Ansel Las Vegas (since 2022), Dominique Ansel Marché (since 2024), and Papa d'Amour (since 2025).
The Current Chapter
Contemporary pastry retail depends on repeatable production, clear product identity, and enough technical range to support both daily service and named items. Dominique Ansel remains owner of Dominique Ansel Bakery in New York City, the address most closely tied to his name and the Cronut. His present-day work also includes Dominique Ansel Workshop in Flatiron, New York, NY, and Dominique Ansel Marché at Paris Las Vegas.
Signature
A signature pastry earns its place by being recognizable beyond the counter while still depending on disciplined execution. Dominique Ansel is known for the Cronut, The Cookie Shot, and Frozen S'more. His craft focus is blending cultures.
Recognition
Pastry recognition in this register tracks both individual craft and the way that craft enters public and professional circulation. Dominique's honors include World's Best Pastry Chef (2017), James Beard Award for MasterClass, Outstanding Pastry Chef Award (2014), and Ordre du Mérite Agricole.
Profile updated July 2026
FAQ
Asked of Dominique
Where did Dominique Ansel work before?
Earlier in their career, Dominique Ansel worked at community program and Pâtisserie Peltier.
What recognition has Dominique Ansel received?
World's Best Pastry Chef (2017).
