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Dominique Ansel, Pastry Chef
Growing up north of Paris, Dominique began his culinary education at 16, apprenticing in a restaurant kitchen before compulsory military service abroad. Upon his return, drawn to the precision and science of pastry, Dominique set his sights on Paris, eventually landing at Pâtisserie Peltier. A year later, he moved to the legendary Fauchon, spending seven years under master Pastry Chef Christophe Adam. Dominique rose quickly, working first on Viennoiserie, and then on entremets, where in the production of Fauchon’s innovative cakes, he learned to balance diverse flavors, textures and aesthetics. When the company expanded, Dominique began to manage and train an international staff as well as create new desserts.
Daniel Boulud invited Dominique to New York, naming him Chef Pâtissier in summer 2006. At DANIEL, Dominique’s menu evolves with the seasons, offering classics with a twist. Characterized by elegant lines and cleanly focused flavors, his desserts draw on an array of international ingredients, and are as stunning to the eye as they are dazzling on the palate.
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