61 pages • 2 hours read
Will GuidaraA modern alternative to SparkNotes and CliffsNotes, SuperSummary offers high-quality Study Guides with detailed chapter summaries and analysis of major themes, characters, and more.
Guidara opens the book by recounting the night he attended the 2010 ceremony for the World’s 50 Best Restaurants. Before the ceremony, he and his business partner, chef Daniel Humm, tried to guess where their restaurant, Eleven Madison Park, would place in the rankings. They were excited and hopeful, guessing that ELM would come in 35th or 40th.
However, they were announced first in the countdown: ELM was 50th—last place. The two men were devastated.
Afterwards, they commiserated, processed their feelings, and talked about what the top restaurants in the world were doing that they weren’t. All the top restaurants were pushing the conversation forward through inventive techniques and artistry, but ELM hadn’t yet done anything innovative.
While the concept of naming the 50 best restaurants in the world can seem a bit ridiculous, the list commemorates “the places that are having the greatest impact on the world at a given moment in time” (3). The rankings mattered immensely to Daniel and Guidara, so after that 2010 awards ceremony, they resolved to turn ELM into a restaurant that would change the industry for the better. That night, Guidara wrote “We will be Number One in the world” on a cocktail napkin (4). Later, before he went to sleep, he added the words “Unreasonable Hospitality.”
At the time, ELM’s food was excellent—the restaurant got onto the 50 Best list in the first place through this excellence and careful attention to detail. But, they needed to go further. The way in which they would innovate, and therefore distinguish themselves from other exceptional restaurants, would be through crafting an experience of intentional, creative, and bespoke hospitality. They would focus on care and human connection, something that was undervalued in the world, but that all people crave.
Guidara believes that the concept of unreasonable hospitality can extend to all industries. America has shifted from a manufacturing economy to a service economy, he says, so a true focus on hospitality is more important than ever.
When Guidara’s father took him out to eat at the Four Seasons for his 12th birthday, Guidara was enchanted by the experience, and it left such an impression on him that he decided he wanted to work in the restaurant industry.
His parents both worked in hospitality: his father for the catering arm of American Airlines and his mother as a flight attendant. The two met while on a flight and fell in love. When Guidara was young, his mother was diagnosed with brain cancer. Her condition deteriorated over time, leading to quadriplegia. Guidara describes her as someone who, despite her physical condition, was full of life and warmth.
Guidara went to college at Cornell University, where, he participated in the school’s Guest Chefs program, in which professional chefs would visit the school and make a dinner, assisted by students acting as the management team, kitchen staff, and dining room staff. Guidara was on the management team for Daniel Boulud, who was so famous in the industry that he was known simply as Daniel.
The dinner went well, and afterwards, the students, along with Daniel and his sous chefs, ended up at Guidara’s house for an afterparty, where they drank into the early hours. To feed the hungry party attendees, Guidara and Daniel went back to the school’s kitchen and retrieved eggs, butter, truffles and some pans. Back at Guidara’s house, Daniel cooked for the whole crowd. The party lasted until three in the morning.
Shortly before Guidara’s college graduation, his mom slipped into a coma and later passed away. Guidara, who was meant to fly out to Spain for an internship, almost decided not to go, but his father convinced him to, offering to drive him to the airport. The only flight Guidara could get was out of New York’s JFK airport. Since they would be driving to New York, Guidara reached out to Daniel to ask if his father and he could eat at Daniel’s New York City restaurant, also named Daniel.
Even though it normally takes months to get a reservation, Daniel got them in. He also surprised them by having them dine in the exclusive Skybox, a glass-walled room suspended above the kitchen. As Guidara and his father enjoyed course after course, personally spieled (or described) by the chef himself, the two men felt some of their grief melt away. They were amazed by the care, intention, and magic that Daniel and his staff infused into the night. Daniel stayed after the restaurant closed and gave them a tour. There was no bill for the meal.
This experience impressed upon Guidara how noble service and hospitality can be. He believes that hospitality has the power to make the world more delightful, bringing joy to people in their most celebratory moments, as well as lifting some of the darkness from their lowest moments.
Guidara learned from his father the importance of intention. Intentionality involves doing something “thoughtfully, with clear purpose and an eye on the desired result” (22).
Due in part to this formative emphasis on intention, Guidara knew his life goals from a young age: He wanted to study restaurant management at Cornell and to open his own restaurant in New York City. He made decisions with these goals in mind, starting out working at restaurants as a teenager and later attending Cornell.
While at Cornell, Guidara became enamored with the Union Square Hospitality Group, owned by restaurateur Danny Meyer. Danny’s restaurants brought warm hospitality to New York fine dining, and Guidara felt at home in that atmosphere. Danny espoused a philosophy he called Enlightened Hospitality, which centered the needs of his employees: Danny believed that if he treated his staff well and invested in their growth, this care would radiate out to the customers as well.
After Guidara’s internship in Spain, he began working at one of Danny’s restaurants, Tabla, managing the front-door team.
In the opening chapters of Unreasonable Hospitality, Will Guidara employs personal anecdotes as a stylistic choice to immerse readers in the narrative, making the text informative and engaging. This approach personalizes the broader themes of hospitality, allowing readers to connect with Guidara’s experiences on a more intimate level. By sharing stories from his life, such as the profound disappointment of ranking last at the World’s 50 Best Restaurants ceremony and the impact of his mother’s illness and passing, Guidara transforms abstract principles into tangible lessons. These narratives serve a dual purpose: They illustrate the highs and lows of his career while humanizing the author, making his eventual insights and advice grounded in lived experience rather than theoretical concepts. This narrative technique is intended to make the book’s sharing of professional wisdom more compelling through the lens of personal growth and resilience.
Guidara’s recounting of his early life and career in the first chapters lays the groundwork for understanding his approach to hospitality. Descriptions of his magical dining experience at the Four Seasons, the influence of his parents’ careers in hospitality, and his formative interactions with chef Daniel Boulud, all foreshadow the development of his philosophy. These narratives highlight the importance of exceptional experiences and the profound impact they can have on individuals. They also underscore Guidara’s early exposure to the industry’s potential for creating joy, setting the stage for his later innovations in hospitality. Guidara’s 12th birthday dinner was so formative that “thirty years later, I still haven’t forgotten how the Four Seasons made me feel” (10). He recalls the experience with awe: “The restaurant cast a spell I was all too happy to be enchanted by. It put the world on pause, so that everything else fell away; the only thing that existed for me, for those two and a half hours, was what was in that room” (10). The emphasis on the idea of magic, as the metaphor “cast a spell” shows, demonstrates Guidara’s eventual interest in making excellence feel effortless, inexplicable, and transfixing. This background illustrates how Guidara’s personal journey is inseparable from his professional ethos, suggesting that his success is as much a product of his passion and personal values as his industry knowledge and skills.
Throughout these initial chapters, Guidara uses emotional language to convey the depth of his experiences. His descriptions of feeling devastated after the World’s 50 Best Restaurants ceremony, the grief over his mother’s passing, and the poignant moment of connection with his father at Daniel’s restaurant, all evoke a strong emotional response. Guidara shares that, even in the depth of his grief, “As we tasted the delicious food, drank the superb wines, and experienced the warmth of Daniel’s hospitality, I watched years of exhaustion and pain lift from my dad’s face” (19). He recalls that “That night was the saddest I have ever been, or ever want to be, and the same was true for my dad. Yet, even in the midst of that sorrow, Chef Boulud and his staff were able to give the two of us what still feels like four of the best hours of my life” (19). This use of emotive language serves to draw readers closer, making Guidara’s journey relatable and the stakes of his professional endeavors clear. Guidara also clearly connects these experiences of gracious hospitality to his drive to create magical moments for others: “I had already happily chosen a life in restaurants, but that night, I learned how important, how noble, working in service can be” (19). It’s this emotional resonance that bridges the gap between Guidara’s personal experiences, the reader’s own life, and Guidara’s philosophy of service, thereby enhancing the book's themes of empathy, resilience, and the transformative power of hospitality.
Guidara’s emphasis is also on The Importance of Detail, one of the book’s central themes. The recounting of his father’s focus on intention and the meticulous care that went into the dining experience at Daniel Boulud’s restaurant exemplify how pointed attention can elevate the ordinary into extraordinary. These stories serve as a testament to the book’s message that the minutiae of service—the thoughtful gestures, the personalized touches—are what distinguish good hospitality from great. Guidara’s narrative demonstrates that understanding and mastering the art of detail is essential, reinforcing the idea that excellence in hospitality is achieved through deliberate and thoughtful planning.
Furthermore, the theme of Connection, Communication, and Collaboration is woven throughout these chapters, particularly highlighted in Guidara’s recounting of his genuine bond with Daniel Boulud. This relationship not only influenced Guidara’s career trajectory, but also exemplifies the power of meaningful interactions within the industry. The partnership between Guidara and his business partner, Daniel Humm, thrives in response to their initial disappointment, showcasing the importance of shared vision and mutual support in achieving excellence. These chapters illustrate that at the heart of Unreasonable Hospitality lies the belief in the transformative power of building relationships, whether with mentors, colleagues, or guests, and that these connections are fundamental to redefining the boundaries of what hospitality can achieve.
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