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Wrong Dominique Ansel?

Dominique Ansel

Executive Chef

Daniel

HQ Phone:  (212) 728-8000

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

Email: d***@***.com

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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

Find other employees at this company (177)

Background Information

Employment History

Celebrity Chef Network


Pastry Chef

New York and Company


Store Manager

Dominique Ansel Bakery


Chefs

Smorgasburg


Pastry Chef

Fauchon


Affiliations

International Culinary Center LLC

Member of Advisory Board


Web References(199 Total References)


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

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


Cooking - Channels - Broadcast My Talent

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


Mini Madeleines - Chefs Pencil

January 4, 2016, By Dominique Ansel
VN:F [1.9.22_1171] Excerpted from Dominique Ansel: The Secret Recipes, published by Simon & Schuster, October 2014. Special Tools Microplane (for grating zests) Dominique Ansel Dominique Ansel Dominique Ansel has shaken up the pastry world. He is the Chef and Owner of Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City, as well as the new Dominique Ansel Bakery Japan. Perhaps what has most widely been reported is Chef Dominique Ansel's creation of the Cronut®, a croissant and doughnut hybrid that has been reported on throughout the world, and domestically on Good Morning America, the Today Show, ABC's The Chew, Inside Edition, Fox & Friends, Live with Kelly and Michael, CNN's Piers Morgan Live with Anthony Bourdain, E! News, Late Night with Jimmy Fallon, Bloomberg and more. The New York Post proclaimed Chef Ansel the "Willy Wonka of NYC" and Food & Wine called him a "culinary Van Gogh." Chef Dominique opened his celebrated Dominique Ansel Bakery in New York's Soho neighborhood in November 2011. Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique's signature creations - from his famed Cronut® pastry, which first debuted in May 2013, to the DKA (Dominique's Kouign Amann), Cookie Shot, Frozen S'mores, made-to-order madeleines, and more. In April 2015, Chef Dominique launched his second NYC shop with Dominique Ansel Kitchen, located in the West Village. In 2014, Chef Ansel won the James Beard Award for "Outstanding Pastry Chef" in the nation and was one of Crain's "40 Under 40. In 2013, he was named one of Business Insider's "Most Innovative people Under 40. That same year, the Daily Mail UK called him the "most feted pastry chef in the world". 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." Prior to starting his own business with his first Soho bakery, Chef Dominique was 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 4-star New York Times Rating, 3 Michelin stars, and James Beard's Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion, helping to set up shops around the world. These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City, City Harvest, and God's Love We Deliver. Chef Ansel's first cookbook DOMINIQUE ANSEL: The Secret Recipes published by Simon & Schuster was released in October of 2014.


Dominique Ansel | | Books About FoodBooks About Food

Dominique Ansel
Buy Now By: Dominique Ansel In this 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 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. He has helped Fauchon set up shops around the world, including Russia, Egypt, and Kuwait. "The crowds know something. Dominique Ansel Bakery is a wonderland.


Great Gathering Of Chefs in NYC B - Watch - Broadcast My Talent

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
Tags: BMT @ the Chef Convention in New York City 5th annual great Gathering of Chefs John Hanna interviews Dominique Ansel, Executive Daniel, Ricky Estrellado, Nobu, de Lucie, and Owner Waverly Inn, Samira Soares, Emporium Brazil


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