Originally from Houston, Grueneberg moved to Chicago in 2005 to join the team at the award-winning Spiaggia under the leadership of Tony Mantuano. Beginning as a line cook, she quickly rose the ranks to Chef di Cucina in 2008 and then Executive Chef in 2010.
After graduating from culinary school in 2001, she started her first career-changing job with a position at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. Grueneberg has traveled throughout Italy, Asia, Europe and the U.S., which has inspired her culinary approach as chef/partner of Monteverde Restaurant & Pastificio, the restaurant she opened in November 2015 with longtime friend Meg Sahs.
Grueneberg received the James Beard Foundation Award for “Best Chef: Great Lakes” in May 2017 and was a semifinalist for “Outstanding Chef” in 2019. She is the runner-up on “Top Chef: Texas” and “Iron Chef Gauntlet.” Since opening Monteverde, the restaurant has received acclaim from various outlets, including one of Food & Wine’s “America’s Best Restaurants,” a top 50 finalist in Bon Appetit’s “Best New Restaurants” list, Eater’s "21 Best New Restaurants in America,” and GQ’s “12 Best New Restaurants.”