CULINTRO A Community for Restaurant Professionals
Chef Dominique Ansel

Pastry Chef





Signature Dishes

Cilantro Poached Pineapple with Coconut Lime Rum Gelée Piña Colada Sorbet


Raspberry Vacherin with Fromage Blanc Sorbet Lemon Olive Oil Emulsion Raspberry Meringue

About Working With This Chef:

Days & Hours: Average 3 month commitment, days and hours will vary per individual.

Uniform Provided: Yes

Insurance Required: No, waiver to be signed

Stages Taking On: Up to two at one time per kitchen or party department.

Length of Each Stage Program: TBD

Consider Hiring the Stage as an Employee: The Chef will evaluate their performance at the end of their term and then discuss future opportunities within the company (properties in NYC, Florida, China, and Vancouver ...)

For Applicants:

Expectations & Qualifications
Culinary school experience is a plus but not required. We suggest that applicants have a minimum 1 year of kitchen experience. We look for highly motivated individuals that are eager to learn and have a strong attention to detail. References from a previous employer is a plus.

Mini Bio:

Growing up north of Paris, Dominique began his culinary education at sixteen, apprenticing in a restaurant kitchen before going on to complete his compulsory military service. Upon his return, drawn to the precision and science of pastry, he set his sights on Paris, eventually landing at Pâtisserie Peltier. A year later, and already on his way to becoming an accomplished pâtissier, Dominique made what would be an invaluable choice when he joined the legendary Fauchon. He would spend seven years there under Master Pastry Chef Christophe Adam. He made his way up the ranks quickly, focusing first on viennoiserie,
and then on entremets. Working on Fauchon’s unique cakes was revelatory. It taught the pastry chef balance in flavor, texture and aesthetics. This in depth experience provided him with a strong foundation from which he would create exquisite recipes of his own design. Furthermore as the company expanded, Dominique was called upon to travel to many of Fauchon’s boutiques and production facilities worldwide, where he would manage and train an international staff and guide them in the production of Fauchon classics and new desserts.



If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!

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Look through all of the Chefs taking part in the Stage program