Chef Martin Brunner

Martin Brunner – The Bakehouse & Cafe

Growing up living over the family bakery business in Hartberg, Austria, Martin Brunner became the fifth generation of family bakers, and trained under an Austrian Master Baker.  In 1991, when Martin was 13, his family relocated the bakery to the U.S.

Chef Brunner earned an associates degree in Bakery & Pastry Arts from Johnson and Wales University in Charleston, S.C. in 2000. In 2010 Brunner received his bachelors degree magna cum laude in Business Administration from UNCP in Pembroke, N.C. and became a Certified Executive Pastry Chef through the American Culinary Federation (ACF). He has taken advantage of continuing education classes and trained with Swiss and French Chefs to learn sugar artistry and French pastries.

He is the executive pastry chef and owner of The Bakehouse in Aberdeen, N.C., taking over the family business in 2003. Brunner has also served as lead pastry cook at the Pinehurst Hotel, head baker at the Rococo Bakery in Charleston, S.C., and a pastry cook at Max and Moritz Bakery in Abdereen, N.C.

Martin Brunner brings old world and local experience to his position in the Sandhills Community College Culinary & Pastry Arts program, where he has been teaching since 2003.