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Dominique Ansel (born 1977) is a French pastry chef and owner of Dominique Ansel Bakery in New York City. Since its opening in November 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. ==Background== Raised in a working-class family in Beauvais, a small city north of Paris, Dominique is the youngest of four children. After high school, he apprenticed at local bakeries and spent three years as a military cook in French Guiana. Upon returning, he invested his savings in a car and drove to Paris where he eventually got a job at Fauchon. He spent seven years at Fauchon, making his way up from seasonal staff to leading the restaurant’s international expansion and setting up franchises around the world, including Russia, Egypt, and Kuwait. 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, 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." Deemed the “Willy Wonka of NYC," Ansel is also popularized the Cronut, a croissant and doughnut hybrid that has been reported on and imitated throughout the world. In August 2013, it was announced that Ansel’s first cookbook will be published by Simon & Schuster in fall 2014. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dominique Ansel」の詳細全文を読む スポンサード リンク
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