Life & Work with Shannon Swindle of Funke and Felix Trattoria

Today we’d like to introduce you to Shannon Swindle.

Hi Shannon, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started what would become my career by volunteering in the kitchen of an all day restaurant in 1994 in Austin. Being openly gay at that time was challenging, and I was scheduled (or relegated) to work the daytime shift, under a female sous chef who managed during the day. Luckily, I quickly found an opportunity to work at an establishment with chefs and leadership who cared more about the food and service, than whom I love. After a year in Austin, I worked for Chef Stephan Pyles at his legendary restaurant Star Canyon in Dallas. He was the first of five “celebrity chefs” I’ve worked for, including the amazing Tom Colicchio for 13 years, and now Evan Funke for the last 4 – and hopefully for my next ten until I’m too damned old to do this anymore!

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
After my first uncomfortably discriminatory experience working for an uneducated man in Austin, I’ve been incredibly lucky. Early on I was placed in positions long before I was really ready. So there was a lot of self-teaching and experimentation. Notably, I’ve learned much more from my savory mentors than any pastry chef along the way. Emmett Fox, Stephan Pyles, Tom Colicchio, and Evan Funke in particular. I’ve only had two jobs since 2006. Which is rare in this industry and I think tells you a lot about both me and my two bosses.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’ve been a pastry chef in fancy restaurants for 31 years! Currently I specialize in Italian dolci and breads for Evan Funke’s restaurants – Funke in Beverly Hills and Felix Trattoria in Venice. I also helped open all of his Mother Wolf locations but left those positions to other chefs. My focus has always been on seasonal fruit-based desserts and ice creams / sorbets. This sets me apart – even in a city where lots of chefs claim to be market-focused – most pastry chefs just aren’t. I am maniacal about it. I worked briefly for a chef who constantly told me there was too much fruit on my menu. That’s what I do.

My bread knowledge has built slowly over the years out of necessity. I have always loved my career but feel like I’m actually doing the best work of my life now, and collaborating with Evan is amazing. He might ask for something specific like a crusty bread for savory needs or want to tweak his long term pizza doughs, but he guides gently. And he mostly leaves the desserts up to me – as did Tom. The trust I have felt from my two main mentors has meant the world and motivates me to be the best at my craft that I can be.

Can you share something surprising about yourself?
I grew up in Texas and got out as soon as possible… at 40. I was meant to be a California boy all along! That said, I was lucky even in the 70’s to be eating fruits and vegetables from my grandparents’ garden in East Texas when most of my friends in Dallas ate canned goods and frozen prepared foods. We just didn’t do that. I was exposed to great seasonal produce from a very early age. It’s one thing that draws me to California.

Contact Info:

• Website: https://www.funkela.com/ & https://felixla.com/
• Instagram: https://www.instagram.com/shannon_swindle/?hl=en

Image Credits
Cannoli by Eric Wolfinger
Maritozzo by Wonho Frank Lee
Olive Oil, Meringata & Crostata Di Pesche by Joy Limanon