Other
Miro Uskokovic
James Beard Award winner
- Discipline
- Other
i. Biography
Miro Uskokovic’s work is shaped by farm discipline before it is shaped by fine dining: seasonal rhythms, hand work, and the habits of making under practical conditions. That background runs through his route from hospitality college to The Culinary Institute of America, then into American kitchens via Tin Lizzy in Greentown, Indiana. From there, the progression through Jean-Georges, Aldea, and Gramercy Tavern traces a pastry career built on repetition, control, and the ability to make structure read as ease.
Coming Up
Training at The Culinary Institute of America gave Miro Uskokovic a formal base before New York sharpened the work further. As Pastry Sous Chef at Jean-Georges in New York, New York, USA (until 2013), he operated in a setting that rewards exactness, speed, and consistency. The next step at Aldea in New York, New York, USA as Pastry Chef (until 2013) extended that same pressure into a different room, adding another layer to a pastry language already grounded in precision and restraint. In 2013, Gramercy Tavern in Manhattan, New York, New York, USA became the place where that training and those earlier stations converged. Starting there as Pastry Chef (from 2013), Miro Uskokovic entered a kitchen known for measured hospitality and a strong sense of place, where pastry had to carry its part of the meal without excess. His rise to Executive Pastry Chef followed that logic: accumulated craft, clear standards, and the ability to make desserts that register with control rather than noise.
Where They Are Now
At Gramercy Tavern in New York City, Miro Uskokovic keeps pastry in the final position of the dining experience but not in a secondary role. The work draws on childhood flavors from Serbia, the city’s range, and impressions gathered through travel, but the throughline is coherence: disparate references organized into a single pastry voice. The recurring ice cream sundaes on the menu, including green curry sundae and strawberry sundae, show that range in direct terms. One pushes toward savory brightness and heat; the other stays with fruit and a softer register. The point is contrast handled cleanly.
Signature
Miro's signature dishes include green curry sundae and strawberry sundae.
Profile updated July 2026
FAQ
Asked of Miro
What is Miro Uskokovic's current role?
As of 2026, Miro Uskokovic is Executive Pastry Chef.
Where did Miro Uskokovic train or study?
Miro Uskokovic trained at The Culinary Institute of America.
What recognition has Miro Uskokovic received?
James Beard Award for Outstanding Pastry Chef (2020).
