James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. 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, and many more.

For his prolific creativity, he 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 – the celebrated Dominique Ansel Bakery in NYC – in 2011 with just four employees.

January 2020 marked the launch of a Dang Wen Li by Dominique Ansel, a brand new shop in Hong Kong’s Harbour City, featuring a capsule collection of brand new pastries made just for Hong Kong, along with made-to-order specialties and classic French viennoiserie.

Chef Dominique is the author of two cookbooks, Dominique Ansel: The Secret Recipes (published by Simon & Schuster in October 2014), and his newest book, Everyone Can Bake (Simon & Schuster, April 2020).