Four Seasons Hotel Guangzhou recently appointed Franck Istel as Executive Pastry Chef. With an abundant experience in pastry, Chef Franck is ready to create new directions for the Hotel’s pastry operation, including the newly opened Dolcetto.
Chef Franck was born in Strasbourg, France, so-called the “Land of Patisserie.” His first memory of sweets came as a child, with the amazing aroma from the chocolate factory near his house. Upon growing up, he began as an apprentice cook in a traditional Alsace brasserie. Chef Franck aspired to develop his career in baking and pastry when he continued his apprenticeship in Maison Kammerzell, one of the well-known restaurants in Strasbourg.
At the young age of 21, Chef Franck’s entrepreneurship led him to open his own bakery, which he managed for two years prior to exploring outside France and seeking the exotic cultures of desserts. At one point he took on the role of pastry bakery teacher at a professional school. Now he has become a French sweets veteran who has worked in countries around the world including Canada, India, Thailand, Bali and China. In 2015, Chef Franck was chosen to be one of the judges for Coupe Louis Lesaffre in Beijing, which is now a major international bakery event.
Being at the helm of the pastry team, one message that Chef Frank always tries to pass on to his staff is that “pastry is not only about knowledge and techniques but also about imagination and passion.” Apart from ensuring the smooth operation of the pastry kitchen, Chef Franck is working on his new creations on the Hotel’s dessert menus.
He also pays extra attention to the offerings at Dolcetto. Every time he passes by this new relaxation spot, he feels happiness from the satisfaction on the faces of customers. He says: “Making desserts delights the chef, while the desserts themselves delight the people.”
