Rising Star Pastry Chef Gregory Baumgartner of 71Above - Biography

Los Angeles, CA

April 2017

Gregory Baumgartner credits his father, a master chef from Austria, for instilling him with 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 for the Michael Mina Group at the Four Seasons in Baltimore, and produced desserts for multiple Mina venues, including Wit & Wisdom, PABU, and LAMILL, as pastry sous chef. 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.

Now, Baumgartner’s talent is reaching new heights—both figuratively and literally—at 71Above, a dining destination on the 71st floor 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.