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Dominique Crenn is a chef and owner of three-Michelin-starred restaurant Atelier Crenn, known for her contributions to culinary arts and advocacy for an equitable food system.
Collaborated with Shake Shack to serve Dominique Crenn's Grilled Cheese for a good cause, available for one day only.
Partnered with Dalstrong, a professional chef knife, cookware, and accessory company, known for offering innovative, world-class products.
Partnered with cell-based meat company Upside Foods to develop recipes and serve UPSIDE Chicken at Atelier Crenn after regulatory approval.
Partnered with Capital One Dining to create a dining experience for guests.
Member of the Lexus Culinary Council.
Has a brand partnership with LG.
Has a brand partnership with Georg Jensen.
Partnering with Dior to launch 'Monsieur Dior by Dominique Crenn', a new restaurant with its own standalone entrance.
Partnered with Rethink, a New York-based company aiming to create an equitable food system for residents facing food insecurity.
Dominique Crenn, born on April 7, 1965, in Saint-Germain-en-Laye, France, was adopted at 18 months and spent her summers in Brittany. Her culinary journey was influenced by her mother’s adventurous palate, her father’s dining experiences at Michelin-starred restaurants, and her early farm experiences. Despite disliking the male-dominated French culinary scene, she earned a bachelor’s degree in economics and a master’s in international business before moving to San Francisco in the late 1980s to pursue her culinary aspirations. Her career began at Stars, a prominent San Francisco restaurant, followed by roles at Campton Place, 2223 Market, and Yoyo Bistro. She then became head chef for the Intercontinental Hotel in Jakarta, Indonesia, making history as Indonesia’s first female head chef, though she was forced to leave due to civil unrest in 1998.
Upon returning to the US, Crenn served as executive chef at Manhattan Country Club in Manhattan Beach, Los Angeles, and then at Abode Restaurant and Lounge in Santa Monica. In 2008, she joined Luce in San Francisco, where she earned her first Michelin star in 2009 and a second in 2010. She competed on “The Next Iron Chef” in 2009 and won an episode of “Iron Chef America” in 2010 against chef Michael Symon. In 2011, Crenn opened her own restaurant, Atelier Crenn, in San Francisco, which received its first Michelin star within a year. In 2012, she became the first female chef in the US to receive two Michelin stars for Atelier Crenn. In November 2018, she further distinguished herself by becoming the first female chef in the US to receive three Michelin stars for Atelier Crenn.
Crenn’s career expanded further with the opening of Petit Crenn in 2015, drawing inspiration from her childhood in Brittany, and Bar Crenn in 2018, which earned one Michelin star in its inaugural year. This achievement brought her total Michelin stars to four. In 2016, she was honored with the Best Female Chef Award by The World’s 50 Best Restaurants and in 2018, she received the James Beard Foundation Award for Best Chef: West. Her influence extends beyond her restaurants; she was featured on Season 2 of Netflix’s “Chef’s Table” and served as a culinary consultant for the 2022 film “The Menu.” In 2022, she joined “Iron Chef: Quest for an Iron Legend” as an Iron Chef, and in 2024, Time magazine recognized her as one of the 100 most influential people in the world. Crenn has also engaged in community work, transforming one of her restaurants into a community kitchen during the COVID-19 pandemic and supporting farmers in Haiti through The Root Project initiative.
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