Miro Uskokovic: The Rise to Executive Pastry Chef, His Evolution of Style & Thoughts on Sugar Alternatives

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In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality college, worked at a bakery in Indiana, then graduated from the Culinary Institute of America in 2010. He completed his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, where he met Jean Georges Pastry Chef Johnny Iuzzini, who trained him and eventually brought him to Jean Georges as Pastry Cook.

He moved up to Pastry Sous Chef, then Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant, before landing at Gramercy Tavern in 2013. He was also the Opening Pastry Chef of Untitled from 2015 to 2017. Chef Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as international influence.

In the episode we discuss:

  • Growing up on a farm in Yugoslavia during the war years
  • Coming to the US and learning to cook
  • Working at a small American bakery
  • Studying at the Culinary Institute of America
  • Working at Wallsé and Jean-Georges in NYC
  • Becoming Executive Pastry Chef at Gramercy Tavern
  • The evolution of his dessert style
  • Exploring sugar alternatives
  • Plus, Miro’s advice to novice pastry chefs

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