Alex Grunert

Alex Grunert joined the Blue Hill family in the spring of 2008. Born and raised in Vienna, Austria, he began his career at the prestigious Hotel Inter-Continental restaurant, Vier Jahreszeiten in 1989. During his nine years there, he rose to the position of Demi Chef Patissier. In 1998, he accepted a 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 Schuhmacher. His experience at Oberlaa is readily apparent in the high level of finesse and artistry that characterize Alex’s style.

In 2000, Alex moved to New York City and began working for Chef David Bouley. He first started as Pastry Sous Chef at Danube and, over the course of eight years, became Executive Pastry Chef of Bouley, Danube, and Bouley Bakery.

Even after traveling and training extensively in Europe and Asia, Alex feels that he plunged into a new world at Blue Hill at Stone Barns. For the first time in his distinguished career, he conceives of his desserts as ingredients grow. Whether harvesting his own berries and currants from Stone Barns Centers Four Season Farm or sitting with a farmer to discuss the potential for fruit flavor, Alex’s proximity to the farm has provided a new path for his dishes.