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.
