Miro Uskokovic is the Pastry Chef of Gramercy Tavern and Untitled. Born and raised in Serbia, Miro grew up on a family farm where his mother had small cheese and cake-making operations. At seventeen, he travelled to the U.S. for the first time to live in Greentown, Indiana for a year as part of a high school exchange program. After returning home to Serbia and attending hospitality college, Miro relocated to Greentown where he nurtured his love of baking, working with local Pastry Chef Andrea Kirkpatrick in her shop Pastry Diva, known for modern American cakes. He then enrolled in the Culinary Institute of America, where he received an Associate’s Degree in the culinary program in 2010. While completing his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, Miro met Jean Georges Pastry Chef Johnny Iuzzini, who offered him the opportunity to train as his production intern during his days off.
After completing his program at the CIA he returned to Jean Georges as a pastry cook. Within a year and a half, Miro had become the Pastry Sous Chef at Jean Georges, working first under Iuzzini and then Pastry Chef Joseph Murphy. After several years at Jean Georges, Miro was named the Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant. Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as influence from other cuisines. In 2013, Miro was named Pastry Chef Gramercy Tavern before assuming the same role at Untitled and Studio Cafe at the Whitney Museum in 2015. Miro was also named one of Dessert Professional’s“Top 10 Pastry Chefs” in 2015.