Dominique Ansel

Dominique Ansel, a globally recognized French pastry chef, first achieved significant acclaim after serving for six years as executive pastry chef at Daniel Boulud’s Michelin-starred restaurant, Daniel, in New York City beginning in 2006. In 2011, he opened Dominique Ansel Bakery in SoHo, Manhattan, which quickly became a culinary landmark. A pivotal moment in his career came in 2013 with his invention of the Cronut—a unique croissant-donut hybrid—which became a global phenomenon and was named one of Time Magazine’s best inventions of the year. Following this success, Ansel continued to demonstrate his innovative approach to pastry, unveiling the highly popular Chocolate Chip Cookie Milk Shot in 2014, a warm cookie molded into a shot glass and filled with milk.

This was followed by the opening of Dominique Ansel Las Vegas at Caesars Palace in October 2022, further extending his brand’s reach within the luxury hospitality sector. Looking ahead, Ansel is set to launch Papa d’Amour in New York in May 2025, a new concept designed to explore and celebrate Asian bread culture. Through his continuous pursuit of culinary innovation and strategic global expansions, Dominique Ansel remains at the forefront of the pastry world, consistently delivering groundbreaking creations that captivate international audiences and maintain his status as a highly influential and marketable talent.