Growing up north of Paris, Dominique Ansel began his culinary training at age 16, apprenticing in a restaurant kitchen. After finishing his compulsory military service, he moved to Paris to work in the kitchen of Pâtisserie Peltier. Just a year later, Ansel made the move to the legendary bakery Fauchon. He spent seven years there working for Master Pastry Chef Christophe Adam, learning the delicate balance in flavors, textures, and aesthetics necessary to produce the bakery’s unique pastries. He later became responsible for Fauchon’s international expansion, helping set up shops in far-flung locations such as Russia, Egypt, and Kuwait.

Next, Ansel took his talents state-side, working as executive pastry chef at Daniel for six years, the longest tenure of any pastry chef in the restaurant’s history. He was part of the team that led the venue to receive its first 4-star review from The New York Times, 3 Michelin stars, and the James Beard’s Outstanding Restaurant of the Year Award in 2010. After the formidable list of accomplishments at Daniel, it was time for Ansel to move on again. In November 2011, he became the chef and owner of Dominique Ansel Bakery in New York City. Despite being a newcomer to the pastry scene, it has already been awarded “Best New Bakery of 2012” by Time Out New York and “Best Bakery of 2012” by Metromix.

In 2009, Dessert Professional magazine named Ansel one of the “Top 10 Pastry Chefs in the United States.” In 2012, Ansel was subsequently chosen by Time Out New York as one of the city's “Top Ten Pastry Chefs You Need to Know.” Ansel’s work has been featured in multiple cookbooks and magazines, and he has also been at a judge at the U.S. Pastry Competition.