Freeman E. Gunnell’s culinary education has been under the direction of renowned chefs including Jimmy Schmidt, Wolfgang Puck, and Madeleine Kamman. A graduate of the School for American Chefs, Beringer Vineyards at Napa Valley, California as well as Cuisine Regionale of France from Le Cordon Bleu, Paris, France. His well-rounded career includes working as chef de cuisine and as a pastry chef in gourmet restaurants as well as corporate and private settings. Awarded the prestigious IACP (International Association of Culinary Professionals) pastry award to study at Ecole Lenotre in Paris, France and three-time recipient of the IDDBA Scholarships (International Dairy-Deli Bakery Association), 2007- 2009. He graduated Schoolcraft College with high honors in the Culinary Arts, Pastry and Baking Programs. He has an extensive 20 year culinary history working in fine dining and gaining experience in breads and pastries working for the Whole Foods Bakehouse in Chicago and most recently at Holiday Market in Royal Oak, MI. Freeman enjoys skiing, cycling, gardening and spending time with family in his free time.