Dominique Ansel is a French-born pastry chef and owner of Dominique Ansel Bakery in New York City. Since it’s opening in November 2011, the chef’s eponymous bakery has become known for many signature creations including the Cronut, Cookie Shot, DKA (Dominique’s Kouign Amann), Frozen S’mores, and many other pastries. He is also the chef/owner of Dominique Ansel Kitchen in New York, Dominique Ansel Bakery Japan in Tokyo, Dominique Ansel Bakery London, Dominique Ansel Bakery Los Angeles, and 189 by Dominique Ansel, also in Los Angeles. In April 2017, he was named the World’s Best Pastry Chef by the World’s 50 Best Restaurants awards, making him the youngest and only U.S.-based chef to be awarded the honor.
“Nobody could think that something would go that viral. It’s something that people like, it’s something that people understand, it’s something that people want to talk about. More than anything, it’s something that people can visualise. They understand the concept, they can imagine it and they can taste it before they even see it.”
“I don’t want to open 100 shops, something I can’t control. I want to be authentic, to be true and close to the people.”
“We created the cronut and it went viral, then we invented the frozen s’mores and that went viral, we launched the cookie shot, it went viral. It’s not about creating the next big thing, it’s about doing something that people understand – you have to create emotional connection.”
“I’m happy as long as I am making other people happy.”