Dominique Ansel is one of the most influential French pastry chefs in the world. A James Beard Award recipient and named World’s Best Pastry Chef in 2017 by The World’s 50 Best Restaurants, he is widely recognized for his innovative approach to pastry. He is the creator of the famous Cronut®, named one of Time Magazine’s 25 Best Inventions of 2013, and is also behind iconic creations such as the Cookie Shot, Frozen S’more, and Blossoming Hot Chocolate. After serving as Executive Pastry Chef at Daniel in New York, where he contributed to the restaurant earning its third Michelin star, he opened his first shop, Dominique Ansel Bakery, in SoHo in 2011. Since then, he has continued to expand his culinary universe with several establishments in New York and Las Vegas, including Dominique Ansel Workshop (2021), Dominique Ansel Las Vegas (2022), Dominique Ansel Marché (2024), and most recently Papa d’Amour, which opened in New York in 2025 and is inspired by Asian baking culture. The author of several acclaimed pastry books, he has also been awarded the French Order of Agricultural Merit in recognition of his dedication and contribution to promoting French pastry around the world.
