Chef Kurt Fogle has already had a long, illustrious career as a pastry chef. At age 15, Fogle started working for the O&H Danish Bakery in Racine, Wisconsin, famous for its delectable kringle. In 2006, after enrolling in classes at the French Pastry School in Chicago, he began an apprenticeship with school co-owner, chef Jacquy Pfieffer, that led him to Strasbourg, Lyon, and Rennes in France. Shortly thereafter, he became Pfieffer’s assistant for the Meilleur Ouvrier de France, arguably the most prestigious title a French craftsman can attain. While assisting Pfieffer, Fogle had the privilege of taking part in a documentary called Kings of Pastry, which follows Jacquy on his culinary journey and highlights the second half of Fogle’s apprenticeship – the film eventually premiered at the Milwaukee film festival. A year later, in 2007, Fogle was brought in to work with chef Robert Ash as pastry chef at the Intercontinental Hotel’s Kil@wat, where he remained for three years. A short stint as pastry chef at the Pfister Hotel led to an opportunity to join SURG Restaurant Group as pastry chef at Distil, where his creations have become an integral component of our menu.