Guido Schuldberg began his culinary career in Argentina, where he worked his way up from an entry-level kitchen position to Executive Chef. Those early years built a strong foundation in discipline, teamwork, and respect for the culinary craft.
After moving to the United States in 2000, he rebuilt his career from the ground up and expanded his experience beyond the kitchen into broader operational leadership roles across restaurants, hotels, and senior living communities.
A significant chapter of his career was at the Westin St. Francis in San Francisco, where he spent 11 years. He began as an Assistant Outlet Manager and was promoted to Director of Venues, overseeing all food and beverage operations outside of banquets at the historic hotel.
Throughout his career, Guido has been driven by a passion for hospitality, a commitment to developing people, and a focus on creating meaningful guest and team experiences.