Will Guidara

Restaurateur

New York

As the general manager and co-owner of both Eleven Madison Park and The NoMad in New York, Will Guidara has put his education and experience to optimal use. With a degree in hotel administration from Cornell University, a culinary education from northern Spain and a starter gig at Spago in Beverly Hills, Guidara has solidified a reputation as a fine restaurateur as well as a lasting friendship with Eleven Madison Park chef Daniel Humm. Unlike most eateries, Eleven Madison Park is owned equally between Guidara and Humm. In 2012, the pair opened The NoMad, a more casual dining experience than its sister restaurant. Both hot spots are influenced by Guidara’s other great passion — music.

  • On October 30, 2012
    Will Guidara answered the question: Will Guidara

    What are Will Guidara’s favorite cities to visit?

    My favorite city in the world is Barcelona. I lived in Barcelona about 12 years ago. I think the food is unbelievable, but it’s more than that. There is a spirit that exists there, and it’s definitely rooted in Spain, but it’s distinctively a Barcelona spirit. With the architecture and the beauty of the old city and the beaches and people that are very serious about what they do in terms of cooking and creating unbelievable restaurants — but they have this very free spirited approach to life.
     
    I also love New Orleans because — for me — it’s about food and music, and New Orleans is one of those cities that just kills it at both. After a week of eating in New Orleans you need to get a salad somewhere. Think of those big New Orleans brass bands like Rebirth — you see them just walking down the street like a group of unassuming dudes that all of sudden start playing some of the coolest music you’ve ever heard.
     
    If there’s one place in the world like I like going for food it’s Piedmont because I’m a sucker for white truffles. Piedmont in November is just a special place. My favorite wines are Barolo and I literally like anything with white truffles. The cooking there is just rich. In Italy it’s about making the same pasta every single day and just trying to make it a little bit better each time. While it’s much less exacting than the food in Tokyo, I think there are some similarities.
     
    If you ask Chef [business partner Daniel Humm] what his favorite cities are, you’ll get a difference answer. He likes waking up earlier than I do and likes going on runs, and sometimes I like to stay up a little later than Chef does to have one extra cocktail.
  • On October 30, 2012
    Will Guidara answered the question: Will Guidara

    What is Will Guidara excited about at NoMad, his restaurant in New York?

    What’s important to us at the NoMad is to find balance between an environment that offers excellence and everything that we’ve cultivated over the years at Eleven Madison Park in a really useful, fun, loud, loose way. It’s really fun for me to be able to serve Daniel Humm’s food while listening to the Rolling Stones, and to be able to have a serious restaurant with a 30-cocktail cocktail list. What we’ve tried to do is really cultivate an experience that’s different and that you can really relax within without having to sacrifice any element of quality.
     
    A couple of the other reasons we got so excited about NoMad is this neighborhood that we’re in, The NoMad is what it’s now being called, and we believe it’s the next great neighborhood in New York. During prohibition, this is where a lot of the speakeasies were. This was Tin Pan Alley where the recording industry in America effectively started. It has had, like every neighborhood in New York, its ups and its downs, and we believe so much with its architecture and its location, that it’s an amazing part of an amazing city.
     
    We love the entire concept between the hotel and the restaurant. Back in the day in New York and London, there were these grand hotels. One brand was famous for its cocktails, famous for its restaurant, famous for its hotel rooms, and it was all one identity and you’d walk into this world-within-a-world and you could expect amazing quality and unbridled hospitality. Since then the proliferation of brands in our country has led to a situation where there’s always one restaurant brand and another hotel brand. We wanted to create the grand hotel for our generation and it was something that we really wanted to be a part of.
  • On October 30, 2012
    Will Guidara answered the question: Will Guidara

    What is Will Guidara excited about at NoMad, his restaurant in New York?

    What’s important to us at the NoMad is to find balance between an environment that offers excellence and everything that we’ve cultivated over the years at Eleven Madison Park in a really useful, fun, loud, loose way. It’s really fun for me to be able to serve Daniel Humm’s food while listening to the Rolling Stones, and to be able to have a serious restaurant with a 30-cocktail cocktail list. What we’ve tried to do is really cultivate an experience that’s different and that you can really relax within without having to sacrifice any element of quality.
     
    A couple of the other reasons we got so excited about NoMad is this neighborhood that we’re in, The NoMad is what it’s now being called, and we believe it’s the next great neighborhood in New York. During prohibition, this is where a lot of the speakeasies were. This was Tin Pan Alley where the recording industry in America effectively started. It has had, like every neighborhood in New York, its ups and its downs, and we believe so much with its architecture and its location, that it’s an amazing part of an amazing city.
     
    We love the entire concept between the hotel and the restaurant. Back in the day in New York and London, there were these grand hotels. One brand was famous for its cocktails, famous for its restaurant, famous for its hotel rooms, and it was all one identity and you’d walk into this world-within-a-world and you could expect amazing quality and unbridled hospitality. Since then the proliferation of brands in our country has led to a situation where there’s always one restaurant brand and another hotel brand. We wanted to create the grand hotel for our generation and it was something that we really wanted to be a part of.
  • On October 30, 2012
    Will Guidara answered the question: Will Guidara

    What is Will Guidara excited about at NoMad, his restaurant in New York?

    What’s important to us at the NoMad is to find balance between an environment that offers excellence and everything that we’ve cultivated over the years at Eleven Madison Park in a really useful, fun, loud, loose way. It’s really fun for me to be able to serve Daniel Humm’s food while listening to the Rolling Stones, and to be able to have a serious restaurant with a 30-cocktail cocktail list. What we’ve tried to do is really cultivate an experience that’s different and that you can really relax within without having to sacrifice any element of quality.
     
    A couple of the other reasons we got so excited about NoMad is this neighborhood that we’re in, The NoMad is what it’s now being called, and we believe it’s the next great neighborhood in New York. During prohibition, this is where a lot of the speakeasies were. This was Tin Pan Alley where the recording industry in America effectively started. It has had, like every neighborhood in New York, its ups and its downs, and we believe so much with its architecture and its location, that it’s an amazing part of an amazing city.
     
    We love the entire concept between the hotel and the restaurant. Back in the day in New York and London, there were these grand hotels. One brand was famous for its cocktails, famous for its restaurant, famous for its hotel rooms, and it was all one identity and you’d walk into this world-within-a-world and you could expect amazing quality and unbridled hospitality. Since then the proliferation of brands in our country has led to a situation where there’s always one restaurant brand and another hotel brand. We wanted to create the grand hotel for our generation and it was something that we really wanted to be a part of.