James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As Chef/Owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant which recently launched in Los Angeles, Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), the Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, baked-to-order Mini Madeleines, and many more.
Opened in April 2015, Dominique Ansel Kitchen is Chef Dominique's second shop in NYC. With a brand new menu and concept, the shop focuses on our motto that "Time is an Ingredient" - so, more than 70% of the menu is made, finished, or assembled to order. In the same time it'd take to wait for a fresh-pulled latte, guests can enjoy warm Hazelnut Madeleines baked to order and served straight from the oven; fluffy Matcha Beignets fried à la minute and served warm with a dusting of matcha powdered sugar; silky Chocolate Mousse that's folded to order, and more.
Hidden upstairs in the shop's 2nd floor pastry kitchens is U.P. (short for "Unlimited Possibilities"), our 10-seat tasting table which descends from the ceiling and where we serve a tasting menu centered around a theme that changes 1-2 times a year. And located on the side of the shop is a soft serve ice cream window that's open each summer, serving signature creations like the What-a-Melon Soft Serve and more.
For his prolific creativity, Chef Dominique was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.
Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in 2011 with just four employees. Forthcoming new concepts will be launching in London’s Covent Garden neighborhood as well as in Hong Kong soon.
