When you think of pastry, the French artisan concept comes to mind which has been a guiding passion in Remy Funfrock’s family. During three years of formal pastry study at the Lycee Jean Rablais in Lyon, France, Chef Funfrock gained professional experience working alongside his mentor Chef Patissier, Jacques Frery combining his academic training with invaluable practical experience. Upon completing his studies, Funfrock went on to work under such renowned professionals as Pierre Herme of Fauchon fame as well as master chocolate maker, Pascal Brunstein. Chef Funfrock left his native Lyon for the South of France to become an ice cream maker for Bechard, the world famous Provencal confectioner. Later he led some of the best pastry teams while with Cap Estel, one of the Cote d’Azur’s most prestigious palace hotels, Roger Verger’s Michelin three-
star Moulin de Mougins, DANIEL in New York City, The Four Seasons Hotel & Resort, as well as the Penrose Room of The Broadmoor. Chef Funfrock shared his talents and creativity with his teams while crafting the most extraordinary artisan work throughout his journeys. It is with no surprise that his early inspirations as a child would result in an award winning career with accolades that include a bronze medal for his chocolate and hazelnut tart with mango-black tea ice cream at the First National Dessert Competition (November 1999), two silver medals at the Beaver Creek National Pastry Team Championships (June 2000 & 2001) and Pastry Art & Design Magazine’s award “one of the Top Ten Pastry Chefs in America” (June 2002). Then in 2009, Chef Funfrock participated as part of the US team at the “La coupe du monde de la patisserie” in Lyon, France. We are pleased to have Chef Funfrock at the head of The Sanctuary’s pastry department as Executive Pastry Chef at Kiawah Island Golf Resort. “I always look forward to implementing all that I have learned when joining a new team and now I am excited to be supporting this great pastry department at The Sanctuary.”