Dominique Ansel is dedicated to finding new ways to surprise, delight, and inspire through his desserts. With innovation and creativity at the heart of his work, Dominique has brought a refreshing uniqueness to the world of pastry.
Throughout his career, Dominique has enjoyed tremendous success and recognition for his contributions to culinary arts. He has been grateful to receive several awards including the prestigious Ordre du Mérite Agricole, one of the highest honors in France.
Dominique also won the James Beard Award for “Outstanding Pastry Chef” in the US in 2014 and was one of Crain’s “40 Under 40.” Business Insider named Dominique to their list of “Most Innovative People Under 40.” That same year, the Daily Mail UK called him the “most fêted pastry chef in the world.”
Perhaps most widely known of his creations is Dominique’s Cronut®: a croissant and doughnut hybrid. The Cronut® had remarkable domestic and international success, including being named one of TIME magazine’s “25 Best Inventions of 2013” as well as being the first pastry sold on the black market at 20x its retail price. Dominique’s other brilliant and internationally beloved inventions include: the DKA (“Dominique’s Kouign Amann”), the Frozen S’more, Magic Soufflé, and the Cookie Shot.
Striving for continued re-invention, Dominique pushes for new ideas and presentations of pastry in each of his distinct bakeries. Around the globe, Dominique’s locations have been built upon their own ethos, brand concept, and sense of place.Visit @dominiqueansellondon on Instagram