Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November of 2011, the chef’s eponymous bakery was awarded Time Out New York’s “Best New Bakery of 2012” and Metromix’s “Best Bakery of 2012”, all within four months of opening its doors. Today, it is also Zagat 2013’s highest ranked bakery and listed as one of the Best Bakeries in the U.S. by Daily Meal.
In 2013, he was named one of Business Insider’s “Most Innovative people Under 40”. That same year, the Daily Mail UK called him the “most feted pastry chef in the world”. In 2013, Dominique was nominated a finalist for the “Outstanding Pastry Chef” award by the James Beard Foundation. He was named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine in 2009. And in 2010, Dominique was subsequently chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know”.
Perhaps what has most widely been reported is Chef’s creation of the Cronut™, a croissant and doughnut hybrid that has been reported on throughout the world, and domestically on Good Morning America, the Today Show, ABC’s The Chew, Inside Edition, Fox & Friends, Live with Kelly and Michael, CNN’s Piers Morgan Live with Anthony Bourdain, E! News, Late Night with Jimmy Fallon, as well as Bloomberg amongst others. It is also the first pastry to have been so in demand, it sells of up to 20x its retail price on the black market. TIME Magazine named it one of the 25 Best Inventions of 2013. The Chef’s various other inventions, including his Frozen S’more and Magic Soufflé, both of which have fast become popular treats with international fame. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC” in 2013 quoting Bon Appétit editor Christine Mulhke who stated that: “Dominique is definitely the top pastry chef in New York”, noting his solid French basis and unstoppable imagination.
Prior to starting his own business, Dominique is well-known in New York as the executive pastry chef at Daniel, 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. He has helped Fauchon set up shops around the world, including Russia, Egypt, and Kuwait.
These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City. In 2013, he appeared on the CNN’s Nightly News to launch a series of charitable campaigns that increased Food Bank search engine awareness by 56% and raised more than $10K of proceeds. Growing up in a poor family in the north of France, the Chef’s story and passion for food and desire to turn that passion for good has inspired a personal visit from the First Lady of France and a call from President François Hollande himself.
Chef Ansel’s first cookbook DOMINIQUE ANSEL: The Secret Recipes (working title) published by Simon & Schuster will be released in October of 2014.
Don’t forget to say “hi” to Sous Chef, Anna McGorman. Born and raised just outside of Philadelphia, Anna attended the prestigious Culinary Institute of America in Hyde Park, New York and has worked with Chef Angela Hartnett at the Connaught in London before joining the first-class pastry team at Daniel, where she was for 3.5 years.