Carlos Guía is the executive chef of The Country Club, A New American Steakhouse at Wynn Las Vegas, where he brings a vibrant touch to the modern American steakhouse with a menu that seamlessly blends comfort with innovation. Since August 2008, Guía was chef de cuisine of SW Steakhouse, where he worked alongside Chef David Walzog.Before joining Wynn Las Vegas, Guía helmed Louis’s Las Vegas and Louis’s Fish Camp, where he introduced to Las Vegas the refined adaptations of South Carolina’s native cuisine. Prior to Louis’s, Guía was the executive chef of Las Vegas’ Commander’s Palace for seven years. During his time there, he received a nomination for “Best Chef Southwest” by the prestigious James Beard Foundation in 2006.
Born in San Francisco, Guía relocated to Venezuela with his family before he was a year old, and lived there until the age of 13. His passion for food was triggered at an early age, as he spent much of his childhood in the kitchen with his family preparing food with powerful, unique flavors. His family returned to the United States and settled in Pennsylvania, where he worked in professional kitchens during his high school years. Solidifying his career choice, he enrolled in the prestigious Culinary Institute of America in Hyde Park, New York.
Upon graduation, Guía worked at the posh Waldorf=Astoria Hotel in New York City, where he met Executive Chef John Doherty who took Guía under his wing, exposing him to all areas of the Five Diamond hotel. Four years later, while Guía was working as chef saucier, Doherty suggested that Guía continue his work in Europe. Taking his advice, he headed overseas where he apprenticed with renowned French Chef Georges Blanc, Belgian Chef Roger Souvereigns and English Chefs Raymond Blanc & Marco Pierre White.
After returning to the United States, Guía began working as chef saucier at the renowned Le Bernardin in New York City. He was then offered a job as chef de partie at the highly acclaimed four-star French restaurant Lutèce. Under the direction of Chef Andre Soltner, Guía continued to refine his classic style.
In 1995, Guía chose to make his home in New Orleans. After meeting Ella Brennan and Chef Robert Bruce, he joined the team at the Palace Cafè as a sous chef. Within four months, he had been promoted to chef de cuisine. Guía then joined Red Room prior to its opening in 1997 and served as executive chef for two years. He reunited with the Brennan family in Las Vegas to work at Commander’s Palace where he was executive chef until it closed in 2007.
In his home kitchen, Guía prepares comfort food, Venezuelan dishes and anything his children want to try, from sushi to cake. When he’s not cooking, Guía enjoys playing tennis, camping with his family and collecting culinary antiques.