Dominique Ansel rose to fame in New York City, where he was the Executive Pastry Chef for Restaurant Daniel under celebrity chef Daniel Boulud. During his six year tenure there, the restaurant won its first 3-star Michelin rating, maintained its 4-star New York Times review, and received James Beard’s Outstanding Restaurant of the Year Award in 2010.
It’s a long way from home for the chef, who grew up near the north of Paris as the youngest of four children. At 16 years old, Dominique began his formal culinary training, taking a break for compulsory military training and later returning to joining the ranks of the legendary French pastry institution, Fauchon, for seven years.
Today, Dominique has been named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional Magazine in 2009. In 2010, Dominique was chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know”.