A Frenchman who grew up outside of Paris, Dominique Ansel first found his calling with world-famous pastry chain Fauchon in the late ’90s.
After a seven-year stint opening new branches of the shop around the world, he moved to New York City to become Daniel Boulud’s executive pastry chef at Daniel, The New York Times four-star restaurant. During Ansel’s tenure, Daniel received three Michelin stars and was named Outstanding Restaurant of the Year by the James Beard Foundation, while Ansel himself was named one of the Top 10 Pastry Chefs in the U.S. by Dessert Professional magazine. He opened his own bakery in New York City’s SoHo neighborhood in 2011, and has garnered wide acclaim, including Best Bakery accolades by Time Out New York, for distinct creations such as the Paris-NY—a chocolate ganache with peanut butter cream and salted caramel nestled within choux dough. This is Ansel’s first nomination for Outstanding Pastry Chef.
This chef profile is part of a series we’re running as part of the annual James Beard Foundation Awards and Gala, commonly referred to as the “Oscars of the food world.” Winners will be announced on Monday, May 6, at Lincoln Center’s Avery Fisher Hall. For more information, see our introductory story.