Will Guidara Keynote Speaker
- Restaurateur, Eleven Madison Park, The #1 Restaurant in the World
- Entrepreneur & Bestselling Author, ‘Unreasonable Hospitality’
- Named one of Crain's New York Business's 40 Under 40
Will Guidara's Biography
Will Guidara never envisioned himself as a fine dining restaurateur. Despite graduating from the prestigious School of Hotel Administration at Cornell University, he initially viewed fine dining as boring and stuffy. However, his journey in the restaurant industry, which began at the age of thirteen and included culinary training in northern Spain, led him to redefine his perspective. His career path took him to Spago in Beverly Hills, where he honed his skills, eventually becoming a leader in modern luxury dining.
After a six-year tenure with the Union Square Hospitality Group, Guidara, in partnership with Daniel Humm, acquired Eleven Madison Park in 2011, where he took on the role of General Manager. The duo’s collaboration extended to the opening of the food and beverage spaces at The NoMad Hotel in early 2012, followed by the NoMad Bar in 2014, which earned a top spot on the World’s Best Bar list. Their ventures continued with the opening of Made Nice in 2017, a counter-service restaurant in the NoMad neighborhood, and the second location of The NoMad in Downtown Los Angeles in 2018.
Under Guidara and Humm’s leadership, Eleven Madison Park garnered four stars from the New York Times, three Michelin stars, and in 2017, it reached the pinnacle of the World’s 50 Best Restaurants list. Additionally, the restaurant proudly received seven James Beard awards, including Outstanding Service and Outstanding Restaurant in America.
Guidara and Humm have co-authored four cookbooks: Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, and Eleven Madison Park: The Next Chapter. The latter, a limited edition deluxe cookbook, features hand-signed copies, over 100 recipes, watercolor illustrations, and photography from the restaurant.
Guidara’s approach to fine dining is rooted in the belief that it’s noble and important. He aims to infuse a human factor into fine dining, which he felt was missing in traditional formal settings. His two primary goals are to create best-in-class restaurants and to remind the world of the nobility in serving. Guidara values connecting with people and believes in the importance of communication between the dining room and the kitchen. He strives to ensure comfort for guests at Eleven Madison Park and to instill in his staff the understanding that service transcends merely serving food. By reading guests and earning informality, Guidara seeks to transform meals into magical experiences, moving away from the archaic, ultra-serious approach to service.
Will Guidara's Speaking Topics
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Unreasonable Hospitality: How Giving People More Than They Expect Can Get You To #1
Will Guidara took Eleven Madison Park from a middling Brasserie to the best restaurant in the world when he realized something revolutionary – in a restaurant, the food, the service, and the design are simply ingredients in the recipe of human connection. When Will encouraged his team to be present with their guests, take what they do seriously without taking themselves too seriously, and employ a “one size fits one” strategy, magic happened. In this talk, Will shares why these lessons took EMP to #1, and how an unreasonable approach to the pursuit of human connection can help you win – and give people an experience they’ll remember forever.
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How To Build A Brand Centered On Unreasonable Hospitality
For most of America’s history, we functioned as a manufacturing economy; now, we’re a service economy—more than three-quarters of our GDP comes from service. So, whether you’re in retail, finance, education, healthcare, computer services, or communications, you are in the business of serving other people. Making good products is no longer enough, and serving efficiently is no longer enough – now, it’s how you make the people you work with and those you serve feel that matters most of all. In this talk, Will will share why he believes our world is on the precipice of becoming a hospitality economy, and how every business can choose to be in the business of hospitality, by transforming ordinary transactions into extraordinary experiences.
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Why Hospitality Is Today’s #1 Leadership Skill
We know that people and teams excel at a high level when they feel in community with each other – aligned and connected. In the corporate workplace, this used to happen organically but in today’s post-pandemic world where most work is done remotely, the conditions of the game have changed – which means leaders must change how they’re playing the game. Today’s leaders need to be skilled at very intentionally creating the conditions for their teams to come together, to genuinely connect – and that’s what is at the heart of hospitality. Leaders who know how to take a collection of individuals and make sure they operate as a team will create more connected, inspired, effective, and happy employees. By applying ideas honed over the course of his career operating the world’s #1 restaurant, Will helps others do whatever it takes to be better hosts, and thus better leaders.
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Giving More vs. Less: Why Hospitality Is The Greatest Tool In Problem-Solving
Too often, when we’re faced with a pernicious problem in business or our lives, we fall back on the tried-and-true: push harder, be more efficient, and cut back. Imagine, that instead, you asked yourself: what is the hospitality solution? What if you forced yourself to be creative, to develop a solution that worked because of—not in spite of—your dedication to generosity and extraordinary service? These are usually harder to execute, and coming up with them will definitely call on your creative side. But they’re almost always a win. During times of struggle – particularly in today’s economic climate – people tend to operate from a place of fear. In this talk, Will makes the case for why this is the perfect time to root your decisions in hospitality and give more, not less.
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