Gregory Baumgartner
71Above | Los Angeles
June 2017
Greg Baumgartner credits his father, a master chef from Austria, for instilling in him a strong work ethic and a desire to achieve greatness both in and out of the kitchen. A Virginia native, Baumgartner got his start washing dishes at a local country club. He later worked with Chef Clayton Miller at Trummer’s on Main in Clifton, jump-starting his career and creative capacity.
Baumgartner next worked as pastry sous chef for the Michael Mina Group at the Four Seasons in Baltimore, producing desserts for multiple Mina venues, including Wit & Wisdom, PABU, and LAMILL. Baumgartner then relocated to Los Angeles, where he joined the opening team at Mina’s Bourbon Steak. Having warmed up to L.A., he went on to serve as executive pastry chef for the opening teams of both E.P. & L.P. in West Hollywood and Spring downtown.
Now, Baumgartner’s talent is reaching new heights at 71Above, a dining destination on the 71st fl oor of the U.S. Bank Tower. As pastry chef, Baumgartner is composing desserts that are as eye-catching as the dining room’s panoramic view. His precise, playful creations balance nostalgia, crave-worthiness, and elegance, and they earned him a spot on Zagat’s 2016 “30 Under 30” list.
