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Culinary Grad Sarah Grueneberg Named a James Beard Foundation Best Chef 2017

By: The Art Institutes Filed under: Culinary

May 8, 2017

Houston Culinary graduate Sarah Grueneberg achieved one of the industry’s most prestigious culinary honors when she was named “Best Chef: Great Lakes” by the James Beard Foundation on Monday, May 4, 2017 at the annual James Beard Foundation Awards.  Sarah is the chef /partner of Chicago’s Monteverde Restaurant & Pastificio. Before opening Monteverde in 2015 with business partner Meg Sahs, she worked under Chef Tony Mantuano of Chicago’s four-star Spiaggia restaurant where she rose the ranks from line cook to executive chef.

Sarah was also runner-up on Bravo’s “Top Chef: Texas,” season nine, and is currently seen as a competitor on Food Network’s new “Iron Chef Gauntlet.” Sarah counts Tony Mantuano, Bill Kim, Nadia Santini, Missy Robbins and fellow Art Institutes grad and James Beard Foundation award-winner Chris Shepherd as culinary inspirations. Sarah says that she enjoys “creating food that is soulful and represents her take on Italian cuisine with a twist,” as well as mentoring new chefs in the kitchen.

Her list of accolades includes being named a “Rising Star Chef” by Chicago Social magazine in 2009 and 2016 and Eater Chicago’s “Chef of the Year” in the 2011 Eater Awards. In 2016, Grueneberg’s Monteverde Restaurant & Pastificio was named one of Food & Wine Magazine’s “America’s Best Restaurants,” was a top 50 finalist in Bon Appetit’s “Best New Restaurants” list, named to GQ’s “12 Best New Restaurants,” Eater’s “21 Best New Restaurants in America,” called one of Chicago Magazine’s “15 Best New Restaurants” and earned the “Worth the Wait” award in Chicago Tribune Dining Awards, among other accolades.

Sarah, who in 2001 earned an Associate of Applied Science degree in Culinary Arts from The Art Institute of Houston, believes that her education helped her to prepare for a creative career. “The Art Institute of Houston was a wonderful place to learn my base knowledge of culinary education and technique.”

Photo by: Galdones Photography

Sarah Grueneberg

See http://ge.artinstitutes.edu/programoffering/479 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.

 


By: The Art Institutes Filed under: Culinary

May 8, 2017

james beard award