Jorge Guzman was born in the Dominican Republic and grew up in and around his father's hotel, restaurant and discotheque businesses. He started small, working the ice cream cart at the age of ten. Pursuing his artistic talents, he attended the Altos de Chavon School of Design. He then spent some time in producing and promoting music concerts. Jorge soon found that he had inherited his father’s true passion for the hospitality industry, which led Jorge to make a move to New York City to gain experience with the finest restaurateurs in the world.
Jorge took on positions in some of the city’s most prestigious restaurants, including Le Cirque, Annisa and One If
By Land, working with industry leaders Danny Meyer, David Friedman and Simon Oren. As he worked, his responsibility grew into leadership roles. During this time Jorge obtained certification from the International Wine Center, and completed the New School’s Restaurant Management course; he realized he wanted to own his own restaurant.
In December 2009, at the age of 26, Jorge Guzman seized an opportunity to partner with respected chef Luis Mota to found Ofrenda Cocina Mexicana, in New York’s West Village. True to the meaning of the word Ofrenda, Jorge led the team, now including Executive Chef Mario Hernandez, to offer his adopted city of New York authentic, home-cooked, traditional Mexican food, paired with fine wines and his own expertly crafted cocktails.
He, Cliff and Chef Mario operate The Black Ant, which opened in the East Village in May 2014. Here, the menu is Contemporary Mexican, with a component of ants, chapulines and other insect ingredients, bringing the international culinary commonplace to New York’s diners. Some of Guzman’s cocktails incorporate insects in ant salt rims, for example—not as a novelty, but as a truly serious culinary element.
2016 saw J.G. Hospitality expanding boldly, with Temerario in the Chelsea neighborhood, with Chef Mario serving Mexican-style street food, and specialty cocktails. Next door to Temerario, in January 2017, he opened Lamano, a Spanish wine bar serving a small tapas menu. In May 2018, Lamano West Village opened on a quaint tree-lined street serving the same great food as its flagship.
In addition, Guzman will launch Boutique hotels, a Night Club and Restaurants with locations in Dominican Republic and Mexico, in 2019. With these projects and more to come in NY and LA, Jorge Guzman Hospitality Group will become one of New York’s leading entrepreneurial representatives for the cause of Latin cuisine and mixology. Jorge Guzman Hospitality brands have been featured on Jimmy Kimmel Live, The New York Times,The Boston Globe, CNN, The Yorker, Wall Street Journal, ABC News, Fox News, Popular Science, Travel Channel, Travel + Leisure, Food and Wine, Michelin Guide and GQ Magazine.
TERRA AD SIEDRA
Owners / The People Behind
CUCHARA & CANTÚ
Alejandro Cuchara & Israel Cantú, founding partners of The People Behind, have been responsible of the development, operation and management of different locations in Mexico and the United States.
They have been working together since 2011, when they took care of the development, positioning, marketing and operation of what is today one of the most emblematic nightclubs in the center of Mexico, Grill Nightclub, in the city of Guanajuato.
Afterwards, each one in his specialty area, Cuchara in communication and concept, Cantú in marketing and operation; along with a group of shareholders of the city, they created one of the most representative bars of that city: La Madera.
That is when they decide to join forces and create The People Behind in 2013, when they formalized their work relationship to venture on projects in NY City with their actual business partner, Jorge Guzmán, president and founder of Handshake Group. The have participated actively in the development of five places in NY, among which stands out The Black Ant (2014) and Temerario (2016).
In 2015, The People Behind closed a commercial agreement with the most important bar developer group in Mexico, Grupo Impulza. Alongside with them, in 2016 they created a new brand called Panic Botanic, which is now operating in the cities of San Pedro, Nuevo León and Torreón, Coahuila.
They have generated their experience in business administration and operation with their strong roots in marketing and communication. Workaholics and restless by nature, they use the culture and art as an inspiration for creativity, considering that innovation and client experience are an essential part in the project development, where each one capture their professional bases but above else, doing everything with passion and dedication. They analyze each important detail on the client experience and when they find it, they seek to take it to the next level.
Currently in Mexico they have been working on the development of a new nightclub, and in the United States with the already opened bar: Lamano, with Jorge Guzmán, with whom they started to create solid foundations in the growth and expansion of the businesses they have jointly developed.
Joey Smith has spent 15 years in the hospitality industry before coming to JG Hospitality as the Beverage Director. Most recently, he was the Head Bartender at the NoMad Hotel in Manhattan, helping lead the much lauded program to the number 3 spot on the prestigious 50 Best Bars list by San Pellegrino. He was also a senior member of “America’s Best Bar Team” as recognized at The Spirited Awards at Tales of the Cocktail in 2017 and represented NoMAd at Espolon Cocktail Fights 2019, finishing in the top 3 nationally. He also previously joined forces with the reigning number 1 restaurant on San Pellegrino's 50 best restaurant list, Eleven Madison Park, on their ambitious move to East Hampton for the first iteration of EMP Summer House.
Previous to his time at NoMad, Joey spent 2 years learning the modernist techniques of James Beard Award winning author and godfather of modernist cocktails Dave Arnold at his highly acclaimed bar Booker and Dax. Utilizing his background in physical science, honed during his four years in the Integrative Physiology program at the University of Colorado, Joey used rotary evaporators, centrifuges, liquid nitrogen, red hot pokers, carbonation systems, and isi infusors to create truly one of a kind libations and gain a deeper understand of the science of flavor and the future of innovative culinary techniques.
Born and raised in Colorado, Joey has always pursued new and interesting flavors from around the world. Beginning at SALT, a farm to table restaurant in Downtown Boulder, and working his way to one of the world’s best bars in Manhattan, he has endlessly sought to learn everything about the culinary traditions around him. He has traveled extensively in the pursuit of culinary knowledge, tasting Bourbon from the center of Kentucky's storied rickhouses, bottling Raicilla straight from clay stills in rural Jalisco, and harvesting wild gentian in the hills of France for Aperitif production. He aspires to visit more of the best restaurants, hotels, stills, vineyards. and cocktail temples all around the world, and is always looking for the inspiration to continue producing world class drinks with the highest attention to detail and technique. He also operates his own consulting, catering, and bottled cocktail business called Get Rich or Fine Dining.