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Alex Grunert was born and raised in Vienna, Austria- A city considered by many to be the epicenter of the pastry arts. Alex grew up surrounded by a family who adored preparing pastries and he inherited that passion and want to create wonderfully creative and delectable desserts.
Chef Grunert began his career at the prestigious Hotel InterContinental Restaurant, Vier Jahreszeiten, in 1989. During his nine years there, he rose to the position of Demi Chef Pastissier. In 1998, he accepted the position of Chef de Partie of the Chocolate Department for the world- renowned Viennese Pastry Shop, Oberlaa Konditorei. At Oberlaa, Alex received invaluable training under the master Pastry Chef, Karl Schuhmancher. His experience at Oberlaa is readily apparent in the high level of finesse and artistry that characterizes Alex’s style.
In 1999, in search of a new setting, Alex moved to New York City and began working with the celebrated chef, David Bouley. He first started as Pastry Sous Chef for Chef Bouley’s critically acclaimed Austrian restaurant, Danube- Which the New York Times awarded with a Three- Star Rating. One short year later, Alex was promoted to the position of Executive Pastry Chef of Danube.
In 2003, in addition to being the Executive Pastry Chef of Danube, he was also named the Executive Pastry Chef of Chef Bouley’s much lauded signature restaurant, Bouley.
In addition to his role as Executive Pastry Chef of Bouley and Danube, Alex created pastries and desserts for the popular Boulet Bakery retail shop.
In 2008, Alex joined the team of Blue Hill at Stone Barns as the Pastry Chef. With the stark difference between the city and the barn, Alex felt as if he was plunged into a new world. For the first time in his distinguished career, he conceived desserts as key ingredients we being harvested in right in their backyard. Whether picking his own berries and currants from Stone Barns Center’s Vegetable Farm or sitting with local farmers to discuss the potential for fruit flavor, Alex’s proximity to the land provided a new path for his dishes.
Alex has travelled extensively throughout Europe and Asia to help broaden his knowledge of the pastry arts, including studying in the prestigious Tsuju Culinary Institute in Japan.
He juxtaposes global flavors in unexpected combinations resulting in an exciting, yet perfectly balanced creations. As the Executive Pastry Chef of Danube, Bouley and Blue Hill at Stone Barns, Alex has shown a talent for creating desserts that are unique, beautifully presented and truly satisfying to the palate.