DŌMI was founded by two Michelin starred pastry chefs who wanted to eat delicious Asian pastries (not like your old school egg tarts, moon cakes or custard buns though).
They wanted something better.
Something that would incorporate all the flavors of home but would also eat like a classic French pâtisserie.
So they sought out to create one.
DŌMI combines French techniques and Asian inspired flavors to create the best of both worlds.
Joe realized his love for food at an early age. He began sketching and drafting recipes since elementary school. After graduating college with a degree in Hospitality, he decided to move to NYC to attend the International Culinary Center (formerly known as the French Culinary Center) to live out his dreams. He worked while he studied, eventually helping open a restaurant and becoming a sous chef within three years. Because he felt like he needed to be versatile, Joe transitioned into pastry two years ago. He was promoted to sous chef a year later. He has worked at Huertas, Willow, Cassette and is now currently working at Ai Fiori as a Pastry Sous Chef.
Evelyn always knew she would eventually work in food. After graduating college and spending two years working in NYC, she realized that she needed to finally take the leap and enroll in culinary school. After graduating Top of Class from the International Culinary Center, she continued on to work at Park Avenue Seasons, Ai Fiori, and eventually Eleven Madison Park.