Answers from Our Experts (2)
Lawrence Brubaker is the executive pastry chef at The Sanctuary at Kiawah Island Golf Resort where The Ocean Room is located — he directs desserts creations for the entire resort, including the Forbes Travel Guide Four-Star steakhouse. While Brubaker has been in the hospitality industry since he was a young adult, he received his formal training through an apprenticeship at the American Culinary Foundation and has worked with a slew of top chefs in fine restaurants across the country. His last position was at the Old Edwards Inn in Highlands, North Carolina, a Four-Star hotel where he was both the sous and pastry chef. And while Brubaker oversees all of the resort’s desserts, pastry chef Ashley Kennedy specifically works on The Ocean Rooms’ dessert menu. As with the rest of the food at the restaurant, the dessert menu changes with the seasons — expect fresh options such as strawberry white chocolate mousse with strawberry jam in the summertime.
Executive pastry chef of The Sanctuary at Kiawah Island and at The Ocean Room, Lawrence Brubaker was raised in Michigan. Chef Brubaker began his culinary career at the age of 14, taking an after-school job washing dishes at a local restaurant. After working his way through various front and back of the house positions, he found his passion in the back of the house. Chef Brubaker received his formal training through the ACF apprenticeship program in Michigan. He then expanded his knowledge through ACF-sponsored competitions in ice carving, hot and cold food, and professional pastry. In 1996 he garnered Olympic Gold in Berlin, Germany, in the professional pastry category. A veteran of several Four- and Five-Star hotel brigades, he joins us most recently from The Old Edwards Inn and Spa of Highlands, North Carolina, where he held dual roles as executive pastry and executive sous chef.