Originally from Vienna, Austria, Alex Grunert’s passion for pastries began at a young age, growing up with a family that regularly baked at home. Alex established his pastry career in Vienna, first at Hotel Inter-Continental restaurant, Vier Jahreszeiten, followed by pastry shop Oberlaa Konditorei under acclaimed pastry chef Karl Schuhmacher. After a decade of honing his skills abroad, Alex moved to New York City, where he worked under chef David Bouley at Danube as a pastry sous chef. During the seven years Alex was with Danube, he was promoted to executive pastry chef, and also became the executive pastry chef of Bouley. Alex went on to join the team at Blue Hill at Stone Barns as pastry chef, where he first met and worked alongside chef Greg Baxtrom. For five years at Blue Hill, Alex created desserts from ingredients harvested at the Stone Barns Center farm, and his creations were widely recognized by publications such as The New York Times and Epicurious, among others. Alex left Blue Hill at Stone Barns and traveled the world, learning new techniques he has incorporated into his pastry style. In 2018, Alex joined his friend Greg at Olmsted as their pastry chef, incorporating global flavors and techniques into memorable desserts.
Since the beginning of the COVID-19 pandemic, Alex has baked thousands of baked goods for the community food bank operating out of Olmsted (which has donated over 20K meals in partnership with The Lee Initiative and then World Central Kitchen), and also for Olmsted’s Trading Post, a daily marketplace with a selection of organic produce, pantry staples, wine, humanely raised meat and fresh baked goods.