Cape Cod's Wequassett Resort and Golf Club Welcomes French Pastry Chef Rèmy Funfrock
CHATHAM, MA - August 17, 2012 - Wequassett Resort and Golf Club, Cape Cod's only AAA Four Diamond and Forbes Four Star resort, is pleased to announce Rèmy Fünfrock as the resort's new Executive Pastry Chef. Fünfrock brings nearly 20 years of award-winning experience to Wequassett, recognized for seven consecutive years on the Conde Nast Traveler Gold List, where he will oversee all of the resort's pastry and baking needs including weddings and special events.
A native of Lyon, France, Fünfrock most notably worked alongside Chef and Restaurateur Daniel Boulud for more than 10 years serving as Executive Pastry Chef of Restaurant DANIEL and Cafe Boulud in Manhattan's Upper East Side. He has also held the title of Executive Pastry Chef at renowned establishments such as Cafe Boulud in Palm Beach, Fla. and Moulin de Mougin in France. Most recently, Fünfrock comes to Wequassett from the AAA Five Diamond and Forbes Five Star Broadmoor Hotel in Colorado Springs, Colo. where he held the role of Executive Pastry Chef, Restaurants for more than six years, specializing in artful pastry creations.
“It is an honor to bring such a visionary like Chef Rèmy Fünfrock to Wequassett and the Cape,” says Mark Novota, managing partner at Wequassett. “Along with Executive Chef James Hackney, Rèmy has a passion for innovation. Pairing Rèmy's famed desserts with James' celebrated coastal cuisine, Wequassett is bringing a new level of fine dining to Cape Cod, creating memorable dining experiences for guests, groups and special occasions.”
Recognized for his excellence, Fünfrock has been awarded two silver medals in the World Pastry Team Championship in Beaver Creek, Colo. and a bronze medal at the National Dessert Competition in Las Vegas. Fünfrock has contributed to several cookbooks including “Les Fruits de Mon Moulin: Cooking with Roger Verge,” Daniel Boulud's “Cafe Boulud Cookbook,” “Daniel Dish: Entertaining at Home with a Four-Star Chef” by Daniel Boulud and “Cooking from the Heart” by Michael Rosen.
Fünfrock received his CPA degree in Cooking and Baking from the Jean Rablais Cooking School in Lyon, France.
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