Dominique Ansel

Chef/Owner | Dominique Ansel Bakery (New York)

Chef/Owner | Papa d’Amour (New York)

New bakery concept in Greenwich Village.

Chef/Owner | Top of the World (Las Vegas)

Multiple bakery locations opened between 2022 and 2024.

Chef/Owner | Dominique Ansel Workshop (New York)

Croissant counter and pastry workshop in Flatiron kitchens.

Chef/Owner | Dominique Ansel Bakery (New York)

Opened this SoHo bakery with four employees; became internationally recognized after the invention of the Cronut in May 2013.

Executive Pastry Chef | Daniel (New York)

Six-year tenure as executive pastry chef at Daniel Boulud's renowned restaurant, during which it earned its third Michelin star and a four-star New York Times review.

Apprentice Cook | Local Culinary Apprenticeship (Beauvais)

Three-year apprenticeship in local restaurants, initially training in savory cooking before transitioning to pastry.

Pastry Chef | Peltier (Paris)

One year of pastry work at this legendary Paris bakery.

Pastry Chef | Grand Café Fauchon (Paris)

Nearly eight years at this legendary pastry shop, eventually becoming the sole permanent employee and leading international expansion efforts.

Three-Year Culinary Apprenticeship (Pastry)

Free Local Culinary School

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