James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique 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”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, 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 a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He has also been bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.

Prior to opening his own shop, Ansel served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. In 2011, Ansel opened his first shop, the eponymous Dominique Ansel Bakery in NYC’s Soho neighborhood, with just four employees. In January 2020, he launched Dang Wen Li by Dominique Ansel in Hong Kong, and most recently in July 2021, he opened Dominique Ansel Workshop, a croissant counter inside of his pastry kitchens in NYC’s Flatiron neighborhood. 2022 saw the debut of Chef’s first-ever Las Vegas location, with the launch of Dominique Ansel Las Vegas at Caesars Palace.

Ansel is also the author of two cookbooks: “Dominique Ansel: The Secret Recipes” (October 2014), and “Everyone Can Bake: Simple Recipes to Master & Mix” (April 2020).

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