S.C. Golf Resort Names Executive Pastry Chef


Kiawah Island Golf Resort today announced that Remy Funfrock has been named executive pastry chef at The Sanctuary at Kiawah Island Golf Resort.

A native of Lyon, France, Chef Funfrock completed three years of formal pastry study at the Lycée Jean Rablais in Lyon under Chef Patissier, Jacques Frery, combining academic training with invaluable practical experience. Upon completing his studies, Chef 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 Lyon for the South of France to become an ice cream maker for Bechard, the world famous Provencal confectioner. Later, he led pastry teams at 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, and the Penrose Room of The Broadmoor.  

Chef Funfrock has garnered numerous awards during his 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). In 2009, Chef Funfrock participated as part of the U.S. team at the “La coupe du monde de la patisserie” in Lyon, France.

“We are pleased to have a chef with such an extensive resume and stellar reputation to head The Sanctuary’s pastry department,” says Bill Lacey, general manager of The Sanctuary at Kiawah Island Golf Resort. “From stunning desserts in our restaurants, sumptuous displays at corporate events, or for memorable wedding cakes for those getting married on Kiawah Island, Chef Funfrock and his team are sure to please.”

Chef Funfrock is eager to share his talents with the guests of The Sanctuary. “I always look forward to implementing all that I have learned when joining a new team,” Chef Funfrock says. “Leading the great pastry department at The Sanctuary is truly an honor.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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