Sonia Palladini

Chef De Partie at Dominique Ansel Bakery

Sonia Palladini is a skilled culinary professional with extensive experience in various roles within the hospitality industry. Currently serving as Chef De Partie at Dominique Ansel Bakery since November 2018, Sonia has previously held the same title at Locanda Locatelli from November 2015 to November 2018. Other experience includes positions as a waitress and assistant pastry chef at casa minelli and la cicala, as well as roles as a commis chef pastry at palazzo albergati and assistant chef at il piccolo mugnaio. Sonia began a career in the culinary field in February 2010 and has demonstrated a strong progression in responsibilities and expertise over the years, complemented by education from Scuola Normale Superiore.

Location

Ravensdale, Australia

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Dominique Ansel Bakery

James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As Chef/Owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant which recently launched in Los Angeles, Chef Dominique has been responsible for creating some of the most fêted pastries in the world. Dominique Ansel Bakery is Chef Dominique's flagship shop, which opened in New York City's Soho neighborhood in November 2011. Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique’s signature creations – from his famed Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), the Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, baked-to-order Mini Madeleines, and many more. The shop features both cafe seating indoors as well as a quaint outdoor backyard terrace. For his prolific creativity, Chef Dominique was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor. Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in 2011 with just four employees. Current locations include: Hong Kong, London, New York and Los Angeles.


Employees

201-500

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