CEO / FOUNDER
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.
CHEF EDUARDO SANTOS
Born in Mazatlan Sinaloa Mexico, Eduardo Santos was excited to begin his culinary journey at the age of 18 with a job at the Pueblo Bonito Hotel Emerald Bay, the only Four-Diamond resort in Mazatlan. Through this experience, he realized how passionate he was about cooking and the world of hospitality, and decided to travel to Tijuana Mexico to enroll in the Culinary Art School.
Excited to put into practice the skills obtained at the school, he joined the team at Mision 19 by Javier Plascencia. After that, he decides to travel through South America to work in multiple restaurants, such as Tegui in Buenos Aires, Argentina, and Borago in Chile; both of these restaurants were on the Best 50 Restaurants list in Latin America. He also worked under the well-known Spanish Chef Martin Berasategui in Lasarte-Oria Espana which has been distinguished with 3 Michelin stars.
Upon his return to Mexico in 2012, Eduardo’s drive and desire to continue to grow professionally pushed him to take on a new venture in the world’s biggest food city, New York City. He starts working for multiple restaurants in New York City, finally earning a job as a sous chef at Burger and Barrel Wine Pub and later on, he becomes the sous chef at El Toro Blanco Soho|NYC, owned by the Celebrity Executive Chef Josh Capon.
In 2014, he first joined JG Hospitality as a sous chef at The Black Ant. Eager to learn more and to be competitive in the Big Apple, he was part of the teams at Aldea (1 Michelin Star) under Chef George Mendes; Chef Thomas Keller’s Per Se, and Chef Cosme Aguilar’s Casa Enrique, the only Mexican restaurant in New York City with a Michelin Star. In 2017, Eduardo returns to his roots and re-joins JG Hospitality as the chef de cuisine at Temerario.
Eduardo’s dishes reflect the inspiration he draws from Mexican Cuisine, and the desire to honor his nationality by creating flavorful dishes through the use of new techniques, fresh and new additions, and modern variations of traditional Mexican food.
Through all of his effort and the skills obtained through his culinary journey, he has earned the title of Executive Chef at JG Hospitality’s Temerario and Ofrenda.