As per our current Database, Dominique Ansel is still alive (as per Wikipedia, Last update: May 10, 2020).
Currently, Dominique Ansel is 47 years, 10 months and 18 days old. Dominique Ansel will celebrate 48rd birthday on a Friday 3rd of January 2025. Below we countdown to Dominique Ansel upcoming birthday.
| Popular As | Dominique Ansel |
| Occupation | Chef |
| Age | 47 years old |
| Zodiac Sign | Capricorn |
| Born | January 3, 1977 (France) |
| Birthday | January 3 |
| Town/City | France |
| Nationality | France |
Dominique Ansel’s zodiac sign is Capricorn. According to astrologers, Capricorn is a sign that represents time and responsibility, and its representatives are traditional and often very serious by nature. These individuals possess an inner state of independence that enables significant progress both in their personal and professional lives. They are masters of self-control and have the ability to lead the way, make solid and realistic plans, and manage many people who work for them at any time. They will learn from their mistakes and get to the top based solely on their experience and expertise.
Dominique Ansel was born in the Year of the Snake. Those born under the Chinese Zodiac sign of the Snake are seductive, gregarious, introverted, generous, charming, good with money, analytical, insecure, jealous, slightly dangerous, smart, they rely on gut feelings, are hard-working and intelligent. Compatible with Rooster or Ox.
Most famous for inventing The Cronut (a combination of a croissant and a donut), this French-born culinary expert served as the owner and executive chef of New York City's Dominique Ansel Bakery.
Before opening his own bakery, he worked for Chef Daniel Boulud's eponymous New York restaurant and also led the international division of the Fauchon bakery.
Though he is most famous for his Cronut, he also invented several other delicacies, including the Frozen S'more, the Gingerbread Pinecone, and Dominique's Kouign Amann.
He and his three older siblings were raised in Beauvais, France.
While serving as pastry chef at Daniel Boulud's French restaurant, he helped the establishment earn a three-star Michelin rating and a four-star New York Times designation.
