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Culinary Tours

Cornwall Bakery Permanently Closed August 1st, 2021.  Follow our new venture at Gunnell Innovation and join us for Food and Wine Tours, Cooking Classes and Private Events!  Click here to find out more!

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What could be more incredible than touring through the world’s finest culinary destinations with professional chefs as your guides?  Tour local markets and world class wineries, take a cooking class and enjoy delicious meals prepared for you by a team of professional chefs!

It all started after 2 years of sold out pop up dinners. Chef Freeman Gunnell and his colleagues, Gavin Russell and Matt Dunaj decided to take guests on an unforgettable culinary adventure through the heart of Tuscany and we embarked on our first culinary tour in 2018. Since then we have offered Tuscany 2019, Provence 2020 and Tuscany 2020.

Click here to read an article in Eastside Magazine all about the 2018 Tuscany tour!

About the Chefs

Chef Freeman E. Gunnell IIIChef Matt Dunaj, CECChef Gavin Russell

Chef Gunnell’s is the proprietor of Cornwall Bakery, Grosse Pointe, MI.  His 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 at Holiday Market in Royal Oak, MI.  Freeman enjoys traveling, skiing, cycling, gardening and spending time with family in his free time.

Chef Dunaj’s cooking career started in 1984. He attended the Culinary Institute of America from 1988 to 1990 and graduated with honors. Upon graduation, he worked under Chef Milos Cihelka CMC at the Golden Mushroom and Chef Jimmy Schmidt at The Detroit Rattlesnake Club. In 1994, he embarked on a career with the Michigan Department of Corrections, became a Certified Executive Chef through the American Culinary Federation in 2006 and was the ACF Chapter Chef of the Year in 2007.  Chef Dunaj holds a Bachelor’s Degree in Business Administration from 2013 and has an extensive teaching career in Culinary Arts since 2014. 
Having emigrated from South Africa via the United Kingdom, Chef Russell brings over 20 years of experience in top professional kitchens with him to the Qzine Café in downtown Detroit Michigan. Gavin has been a Chef at many restaurants and hotels around the world. Prior to joining the Eurest team at Qzine Café, Gavin was part of the team, which opened Detroit Hour 2013 Restaurant of the Year: Marais in Grosse Pointe, MI.
His career highlights include being nominated to the South African National Culinary Team and being a part of the kitchen team responsible for Nelson Mandela’s birthday and wedding dinner.  Rising through the ranks to executive sous chef at the award winning Tribute in Farmington Hills, Michigan. Working with 3 different James Beard award winning and nominated chefs, has helped Chef Russell push the culinary limits and knowledge. The 6 years spent working in kitchens in Portland, Oregon has instilled a great sense of local, sustainable, farm to table and the use of phenomenal ingredients, all of which are evident in the dishes Chef Russell creates today.

Cornwall Bakery Culinary Tours