James Beard Award winner Dominique Ansel fuses technical prowess with a playful approach. After rising through the ranks of elite Parisian bakery Fauchon, he made his mark in Manhattan as Executive Pastry Chef at the iconic restaurant Daniel. He then established himself worldwide with his own bakeries in SoHo, the West Village, London, and Los Angeles. His reimagined desserts, including his donut-croissant hybrid, the Cronut®, and the Frozen S’more, have solidified his reputation as one of the world’s most innovative pastry chefs.
