The French-born, New York-based pastry specialist is a serial originator, putting his relentless creativity to effect at his Dominique Ansel Bakery café-shops in New York, Tokyo and London, as well as at the bakery-restaurant hybrid Dominique Ansel Kitchen in Manhattan.
Named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, one of Business Insider’s “Most Innovative People Under 40” and Crain’s “40 under 40,” Chef Dominique has strived through his career to bring a refreshing approach to the world of desserts.
Francois Payard is undoubtedly one of the best pastry chefs in the world. The French chef is particularly renowned for his light-as-air, cream-filled macarons, a traditional French sweet that's taken New York City by storm in the last couple of years.
Gaston Lenôtre was the most celebrated pastry chef since Antonin Carême (who notoriously said that the fine arts were five, including architecture, "the principal branch of which is pastry-making"). It was Lenôtre's good fortune to become successful as a pastry cook just as nouvelle cuisine, with its fetish for fresh ingredients, its liking for lighter dishes, and its Japanese-inspired emphasis on the appearance of food, was in the ascendant in the restaurants of France.
Pastry chef and TV host Johnny Iuzzini is the latest food-world celebrity to be accused of sexual harassment. Four former employees have come forward anonymously with allegations of sexual harassment and abuse while working under Iuzzini at New York City restaurant Jean-Georges, Mic reports.
In 1995, Sébastien Canonne, along with Jacquy Pfeiffer, founded The French Pastry School where they and their whole team are devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Goldman's nickname Duff came about when he was a baby. His toddler brother, Willie Goldman, was unable to pronounce the name and kept saying Duffy. When he was four, his mother caught him in her kitchen wielding a meat cleaver and watching food personality Chef Tell.
Lorraine then did a two-year foundation degree in International Culinary Arts in Pastry and worked in some of the most renowned kitchens in the world, including Petrus, The Mandarin Oriental, Gilgamesh and The Wolseley, later starting her own business making celebration cakes.
Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur, and mother. Chef Gand has been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation and by Bon Appetite magazine and has been inducted into the Chicago Chefs Hall of Fame.
In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Before he became a renowned master pastry chef known as "Mr. Chocolate," Jacques Torres was born in Algiers, Algeria, and moved to Bandol, a fishing village in the South of France. He took up baking at age 15, when he began an apprenticeship at a small pastry shop.
Spiky platinum blond hair distinguishes Elizabeth Falkner in a crowd, but it’s creativity and drive that define her as a chef. Case in point: the award-winning, industry-leading pastry chef began making a name for herself and her clever, pastry artistry well before she opened her first restaurant, Citizen Cake, in San Francisco.
Becoming one of the world’s youngest and greatest pastry chefs. Christophe Michalak had always wanted to draw, his greatest desire as a young boy from Picardie, France was to become an architect and to study at the Beaux-Arts school of Architecture, Sculpture and Painting.
Florian Bellanger is a French pastry chef, formerly the executive pastry chef at the famous Parisian pastry and candy shop, Fauchon. He is a permanent judge on the Food Network's competition series Cupcake Wars, appearing in over nine seasons and 135 episodes to date.
Jennifer Yee is an American chef, specializing in pastry. Born and raised in San Francisco, she has worked in several pastry kitchens in some of New York’s finest restaurants, including Lafayette in the NoHo neighborhood of Manhattan as Patissière, and The Grill in midtown Manhattan's Seagram Building, as the opening Pastry Chef.
Ghaya Oliveira was both a ballerina and stock trader before finding her way into the esteemed kitchen of Daniel in N.Y.C. Now, the Tunisian-born talent is the restaurant's executive pastry chef, using her French pastry training to churn out unexpected and playful desserts for guests of the Michelin-starred restaurant.
These delicious Italian desserts only represent a handful of the sweets created by Dahlia Narvaez, the executive pastry chef for Nancy Silverton's L.A.-based Osteria Mozza and Pizzeria Mozza. Narvaez recently received her third nomination for the title of James Beard Oustanding Pastry Chef, and was kind enough to answer a few of our burning questions.
Philippe Conticini is a French chef and pastry chef born August 16, 1963 in Choisy-le-Roi, Val-de-Marne. Having worked in France, in the United States and in Japan, he conceived four innovations including verrines in 1994, which display dishes traditionally served on plates in a vertical and transparent container.
Chef Nicholas Lodge (born 12 June 1962) is a pastry chef, master cake artist, author and instructor. He is the co-owner of the Atlanta-based International Sugar Art Collection, a retail gallery and school teaching all levels of cake decorating and sugar arts.
Adriano Zumbo, also called Patissier of Pain or Dark Lord of the Pastry Kitchen, is an Australian pastry chef who became known worldwide after appearing on Masterchef Australia as a guest judge and asking contestants to replicate a beautiful croquembouche.
Gina DePalma, a pastry chef whose artfully simple Italian desserts helped make Babbo in Greenwich Village one of Manhattan’s most beloved and admired restaurants, died on Tuesday at a hospice in the Bronx. She was 49. The cause was ovarian cancer, her sister, Maria DePalma, said.
One of France’s most renowned pastry chefs and chocolatiers, Yves Thuriès opened his first shop in Gaillac (Tarn department) in 1968. In 1976 he was awarded the distinction of Meilleur Ouvrier de France, not once, but twice, as pâtissier and as chocolatier and glacier (ice cream maker).
Your sweet tooth is in for a cultural treat at Patisserie Sadaharu AOKI, where Japanese pastry chef Sadaharu Aoki makes cross-cultural creations, like éclairs filled with green-tea custard; macarons filled with Earl Gray cream; and “Japanese smores” made of marshmallow cream, thin chocolate wafers, and azuki red beans.
However, if you’re looking for the very best, there’s one man who rises above all others: William Curley. Born in Fife, William’s career started with an apprenticeship at Gleneagles, before his skills took him to the pastry sections of some of the UK’s best restaurants.
In the spring of 2000, the Great Chefs television team showed up in Paris to tape Chef Hevin at his pâtisserie for their Great Chefs of the World television series (episode 235). Chef Jean-Paul Hévin expanded to Tokyo, Japan to open two chocolate-themed bars in 2002, and in 2008 he opened two more shops in Hong Kong.
Kirsten Tibballs (born 1973) is a pastry chef and chocolatier. Tibballs has represented Australia at world championships and as a judge for global competitions. In 2002 Tibballs founded Savour Chocolate and Patisserie School in Brunswick, Melbourne. Tibballs is the author of two cookbooks, a regular contributor to pastry publications and has featured on several television shows including MasterChef Australia.
Cheryl fell in love with working in the kitchen, and her culinary experience in Raffles Hotel cemented her decision to pursue a career as a pastry chef. Upon graduating with a degree in Geography and European Studies from the National University of Singapore, she embarked on global journey learning from world renowned chefs in Michelin-starred restaurants.
Alain Roby, holder of three Guinness World Records, is an international pastry chef guru and has also won over twenty culinary awards throughout his career. He is also the owner and proprieter of All Chocolate Kitchen, a chocolate and pastry shop located in Geneva, IL.
Buddy Valastro, one of America’s top pastry chefs, is opening an Italian-American restaurant at the Palazzo this fall. The handsome star of TLC’s top-rated “Cake Boss” hails from Puglia, Italy, and will move into the former space of First Food & Bar that was occupied by chef Sammy DeMarco until two months ago.
Patrick Roger is this marvelous gardener who harvests the rare and the extravagant, to better reveal his art, that of a chocolate with meaning and soul. Patrick Roger is this marvelous gardener who harvests the rare and the extravagant, to better reveal his art, that of a chocolate with meaning and soul.
Paris patissier Sebastien Gaudard on how to make a mussipontain Famous in his own right as a pastry chef in Paris, Sebastien Gaudard is part of a French patisserie dynasty. His father, Daniel, also a famous patissier, invented the mussipontain - a meringue made with almond powder and filled with vanilla cream, edged with caramelised almonds.
Hanna was named Pastry Chef of the Year in 2007 by New Orleans Magazine. Hanna was also a finalist for Chef Magazine’s 2008 Chef of the Year, and was named best pastry chef in both the 2008 and 2009 New Orleans City Business Culinary Connoisseurs issues.
That doesn't seem to be the case anymore as pastry chefs like Chicago's Mindy Segal continue to leave their mark in the field. Segal, chef owner of Hot Chocolate, recently sat down with Potluck Video's Ali Rosen at the James Beard House to discuss the evolution of her career and the role of the modern pastry chef.
The highest spot on the podium goes, for the second year in a row, to Iginio Massari (recognized as one of the best pastry chefs in the world) of Pasticceria Veneto in Brescia (95 points); right behind him are Alessandro Dalmasso with his Dalmasso in Avigliana, Turin (94 points), Giuseppe Manilia with Maison Manilia in Montesano sulla Marcellana, Salerno, and Luigi Biasetto with Biasetto in Padua, both scoring 93 points.
An Italian pastry chef and member of the winning team of the Pastry World Championship in Sigep 2004 who has been defined in the sector as a polyhedral professional in constant research. Leonardo Di Carlo creates a rational, simple and mature pastry, with a wide knowledge of the ingredients.
Pierre Hermé protégée Claire Damon—one of Paris’s few female pastry chefs—plucks seasonal fruits straight from the source for each of her preciously crafted, surprisingly light creations, from chestnut-and-almond “petits bateaux de l’automne” to tarts bursting with freshly candied peaches.