189 by Dominique Ansel (Los Angeles, CA) and Dominique Ansel Bakery (Beauvais, France)
Growing up north of Paris, Dominique Ansel began his culinary training at 16. After finishing his compulsory military service, he moved to Paris to work in the kitchen of Pâtisserie Peltier. Just a year later, Ansel moved to the legendary bakery Fauchon. He spent seven years there and eventually took charge of Fauchon’s international expansion, helping set up shops in locations, such as Russia, Egypt, and Kuwait. Next, Ansel took his talents to America, working as executive pastry chef at Daniel for six years. He was part of the team earned Daniel its first 4-star review from The New York Times, 3 Michelin stars, and the James Beard’s “Outstanding Restaurant of the Year Award” in 2010. Wanting to make his own mark on the city, he opened Dominique Ansel Bakery in November 2011. The patisserie was an instant success, awarded “Best New Bakery of 2012” by Time Out New York and “Best Bakery of 2012” by Metromix. In 2013, Ansel’s cronuts—fried and cream-filled croissant dough—became an international sensation, landing him on “The Jimmy Fallon Show” and “Good Morning America,” as well as in The New York Times and other prominent news outlets. Ansel’s work has been featured in multiple cookbooks and magazines, and he has also been at a judge at the U.S. Pastry Competition.
Awards and Accolades:
- James Beard Foundation’s “Outstanding Pastry Chef ” 2014