Fourteen Ten are delighted to announce Chef Dominique has been awarded The World’s Best Pastry Chef 2017 by The World’s 50 Best Restaurants Academy™. Dominique is the youngest chef and the only ever US resident to be awarded and his predecessors include the prestigious Jordi Roca, Albert Adria and Pierre Hermé amongst others.
“I never set out to be the ‘World’s Best’, but I did always want to try my best for the world. What I learned along the way is that it’s not a one man effort, and I’ve received so much back from the world. I’m grateful for the support of my team, our guests – who are my inspiration going forward to work even harder. Thanks for believing.” Dominique Ansel
Dominique Ansel’s career evolved from the age of 16 where he worked in a local French kitchen to help his family afford their living onto teaching locals in the French Guyana how to cook during his military service. Dominique then began working for Fauchon in Paris as an hourly holiday chef eventually leading their international expansion.
Dominique moved to New York in 2006 and maintained his role as Executive Pastry Chef of restaurant Daniel for six years until he opened Dominique Ansel Bakery New York in 2011 with just 4 employees and a 100-sq ft kitchen.
He has since become world renowned for his innovations in patisserie that include the Cronut® (awarded on of the 25 Best Inventions of 2013 by TIME Magazine) the Frozen S’more and The Milk and Cookie Shot and has expanded internationally opening another bakery in New York, one in London and two in Tokyo with a full-service restaurant in LA opening in the Autumn.
The World’s 50 Best Restaurants™ Academy
About: The World’s 50 Best Restaurants™ Academy is the mechanism used to create The World’s 50 Best Restaurants™ list. The Academy is comprised of over 1000 members, each selected for their expert opinion of the international restaurant scene and none of the employees of any of the sponsors associated with the awards votes or has any influence over the results.
To create the Academy and give it a fair representation of the global restaurant scene the world is divided up into 26 geographical regions and each region has a chairperson appointed for their knowledge of their part of the restaurant world. These chairs each select a voting panel of 40 (including themselves) ensuring a balanced selection of restaurateurs, chefs, food/restaurant journalists and gourmets. All voters, aside from the Academy Chairs and Vice Chairs, must remain anonymous and a minimum of 25% of the panel is renewed each year.
Dominique Ansel Bakery London Address
17-21 Elizabeth St
8am – 8pm: Monday – Saturday
9am – 8pm: Sunday