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Wrong Dominique Ansel?

Dominique Ansel

Executive Pastry Chef

Daniel

HQ Phone:  (212) 728-8000

Direct Phone: (212) ***-****direct phone

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Daniel

1350 Avenue of the Americas

New York City, New York,10019

United States

Company Description

Daniels & Company is a global consulting firm that specializes in working with publicly traded companies, private businesses and certain start-ups. Headquartered in New York, the company operates two regional offices on the east coast and an international offi...more

Background Information

Affiliations

International Culinary Center LLC

Member of Advisory Board


Web References(196 Total References)


Dominique Ansel "The Secret Recipes" Making Of | Thomas Schauer / studio for photography

www.thomasschauer.com [cached]

Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm.
But he's no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York's highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens. Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November of 2011, the chef's eponymous bakery was awarded Time Out New York's "Best New Bakery of 2012" and Metromix's "Best Bakery of 2012," all within four months of opening its doors. Today, it is also Zagat 2013's highest ranked bakery. Prior to starting his own business, Dominique became well-known in New York as the executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first four-star New York Times rating, three Michelin stars, and James Beard's Outstanding Restaurant of the Year Award in 2010. In 2013, Dominique was nominated a finalist for the "Outstanding Pastry Chef" award by the James Beard Foundation. He was named one of the "Top 10 Pastry Chefs in the United States" by Dessert Professional magazine in 2009. And in 2010, Dominique was subsequently chosen by Time Out New York as one of the city's "Top Ten Pastry Chefs You Need to Know. Perhaps what has most widely been reported is Chef's creation of the Cronut™, a croissant and doughnut hybrid that has been reported on throughout the world. Before coming to New York, Dominique spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion. Dominique Ansel "The Secret Recipes" Making Of Dominique Ansel "The Secret Recipes" Making Of Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York's highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens. Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November of 2011, the chef's eponymous bakery was awarded Time Out New York's "Best New Bakery of 2012" and Metromix's "Best Bakery of 2012," all within four months of opening its doors. Today, it is also Zagat 2013's highest ranked bakery. Prior to starting his own business, Dominique became well-known in New York as the executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first four-star New York Times rating, three Michelin stars, and James Beard's Outstanding Restaurant of the Year Award in 2010. In 2013, Dominique was nominated a finalist for the "Outstanding Pastry Chef" award by the James Beard Foundation. He was named one of the "Top 10 Pastry Chefs in the United States" by Dessert Professional magazine in 2009. And in 2010, Dominique was subsequently chosen by Time Out New York as one of the city's "Top Ten Pastry Chefs You Need to Know. Perhaps what has most widely been reported is Chef's creation of the Cronut™, a croissant and doughnut hybrid that has been reported on throughout the world. Before coming to New York, Dominique spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion. Dominique Ansel "The Secret Recipes" Making Of


Eat at Dominique Ansel Bakery | A Dessert Restaurant in SoHo

www.nycgo.com [cached]

Dominique Ansel Bakery
Dominique Ansel Bakery Chef-owner Dominique Ansel spent many years at Daniel as the executive pastry chef and opened his SoHo bakery in 2011, soon winning wildly enthusiastic accolades. If you don't have the desire or the mettle to secure a Cronut, content yourself with his cannelé de Bordeaux, the DKA (a caramelized croissant) or macarons in primary colors, among other goodies. Chef-owner Dominique Ansel spent many years at Daniel as the executive pastry chef and opened his SoHo bakery in 2011, soon winning wildly enthusiastic accolades. If you don't have the desire or the mettle to secure a Cronut, content yourself with his cannelé de Bordeaux, the DKA (a caramelized croissant) or macarons in primary colors, among other goodies.


Dessertbuzz | New York Dessert News N' Notes: Former Daniel Pastry Chef set to open bakery in SOHO, Desserts in season

dessertbuzz.com [cached]

Former Executive Pastry Chef at Daniel, Dominique Ansel is set to open his Bakery in Soho
Flo Fab is reporting that Dominique Ansel, former Executive Pastry Chef at Daniel, is set to open Dominique Ansel Bakery next Wednesday on 189 Spring Street [NY Times]. Tasting Report: Everything You Need to Know About Dominique Ansel's Milk and Cookie Shot


Dominique Ansel Bakery Japan - FOODICLES

foodicles.com [cached]

Dominique Ansel Bakery Japan
Dominique Ansel Dominique Ansel is the chef-owner of the famed Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City and in Tokyo. Ansel is no stranger to French pastries. He led the international expansion of Fauchon, a well-known boutique shop for some of the finest French food products. From there, Ansel moved on to become the executive pastry chef at Daniel, Daniel Boulud's flagship restaurant in the Upper East Side of Manhattan. Dominique Ansel Bakery is a "next generation bakery" showcasing fresh and modern desserts which are French and locally inspired (from New York and Tokyo). Ansel's creativity did not stop with the Cronut. He is also the brains behind the Frozen S'more and Cookie Shots. In both locations, it is the DKA, Dominique's Kouign Amann, that is the best seller. This is Ansel's version of the caramelized croissant. Dominique Ansel Bakery Japan Dominique Ansel Bakery Japan opened in Tokyo's Omotesando shopping district in June 2015. Dominique Ansel Bakery Japan brings in some of the world's best desserts. Case in point: Dominique Ansel's Frozen S'Mores! Read more about desserts in Japan on the blog [Link in Profile]


Cooking - Channels - Broadcast My Talent

broadcastmytalent.com [cached]

5th Annual Great Gathering of Chefs John Hanna interviews Dominique Ansel, Executive Chef of Daniel, Ricky Estrellado, Executive Chef of Nobu, John De Lucie, Executive Chef and Owner of Waverly Inn, and Samira Soares, Executive Chef of Emporium Brazil


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