Executive Chef Carlos Guia spent the first 13 years of his life in Venezuela, where he experienced long days in the kitchen with his family preparing food with powerful flavors. As a result, his strong passion for food started at an early age. Guia began working in professional kitchens while in high school. Solidifying his career choice, he studied at the prestigious Culinary Institute of America in Hyde Park, New York.

Upon graduation, Guia worked at the posh Waldorf-Astoria Hotel in New York City, where he met Executive Chef John Doherty. Doherty took Guia under his wing, exposing him to all areas of the Five Diamond hotel. Four years later, while Guia was working as chef saucier, Doherty suggested that Guia continue his work in Europe. With that advice, Guia headed to Europe were he apprenticed with renowned French Chef Georges Blanc, English Chefs Raymond Blanc and Marco Pierre White and Belgian Chef Roger Souvereigns. After returning to the U.S., Guia 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 world's longest-running four-star restaurant, Lutèce. Under the direction of Chef Andre Soltner, Guia continued to refine his classic style.

In 1995, Guia 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. Guia then joined Red Room prior to its opening in 1997 and served as executive chef for two years until he reunited with the Brennan family and moved to Las Vegas to work at Commander’s Palace where he was executive chef for six years.

Guia was nominated for Best Chef Southwest by the prestigious James Beard Foundation in 2006.

Guia now joins Louis’s Las Vegas and Fish Camp as executive chef, introducing authentic Lowcountry cuisine from the South to Las Vegas for the first time. With years of experience in the kitchen, a palate for intense flavors and roots from the South, Chef Carlos Guia is just what Chef Louis Osteen ordered to oversee his first restaurants outside of South Carolina.






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