Pastry chef and Cronut king Dominique Ansel has announced the opening chef for his upcoming bakery in Japan. Pastry chef Laurie Jon Moran will be heading up the kitchen of the Tokyo post. Ansel notes on an Instagram that the two have quite the history together: Moran was Ansel's sous chef when Ansel ran the pastry program at Daniel in New York City. Moran then went on to become the executive pastry chef of Le Bernardin (NYC) and Quince (San Francisco). The chef has apparently been taking Japanese lessons in preparation for the gig.
When a Brit comes to visit, you feed him Sticky Toffee Pudding from the new menu. Welcome back to the family @LaurieJonMoran, who will be our opening Chef for Tokyo!! (He took Japanese lessons and everything.) Laurie was my sous chef at Daniel 10 years ago and has since become executive pastry chef of Le Bernardin and Quince. This is going to be a strong team. ✊ #dabjapan #dabtokyo (He liked the Sticky Toffee, btw)
Ansel's Tokyo bakery is slated to open June 20 and in preparation, the pastry chef has been training the Japanese bakers and managers at his New York City bakery. The Japanese outpost is a three-story standalone tower that features a futuristic design. There, Ansel will of course sell Cronuts alongside a menu pastries and savory "all-day" menu featuring egg dishes.