Born in Beauvais, Dominique started working in restaurants at 16 years old. Once in Paris, he began working in various patisseries, where he furthered both his own knowledge of pastry, as well as the knowledge of those around him.

In 2006, Dominique landed in New York to work as pastry chef at Daniel by Daniel Boulud. After six years of impressing the Upper East Side with Michelin-caliber desserts, he moved downtown to Soho in 2011 and opened Dominique Ansel Bakery.

Two years later, he introduced the renowned Cronut to Manhattan (and social media internationally). A year later, in 2014, Dominque created the famed Chocolate Chip Cookie Milk Shot. That same year, he was given the Best Pastry Chef in the U.S. James Beard Award. In 2017, The World’s 50 Best Restaurants named him the Best Pastry Chef in the World. Now, he has expanded his bakeries throughout the U.S., Asia, and Europe.