With over 30 years of executive hospitality leadership, Michael Guilfoyle brings proven operational expertise and a people-first approach to Whiskey Yard. His career spans fine dining, multi-unit restaurant groups, luxury hotels, and high-volume entertainment venues.

Michael has served as General Manager of Michelin chef–driven restaurants, including The Arthur J in Manhattan Beach, and held senior leadership roles with Jeff Ruby Culinary Entertainment, where he led one of the top-grossing restaurant entertainment complexes in the country. He is also a former owner-operator of an award-winning fine dining restaurant recognized multiple times by Cincinnati Magazine.A graduate of The Culinary Institute of America, Michael leads Whiskey Yard with a focus on service excellence, operational discipline, and team development—ensuring every guest experience is polished, consistent, and memorable.

With more than 30 years of international culinary experience, Executive Chef Roberto Castañeda brings a globally respected, Michelin-level approach to Whiskey Yard’s culinary vision. His career spans some of the most influential kitchens, chefs, and dining destinations across Los Angeles, Mexico, South America, Japan, and beyond, where he has built a reputation for blending classical technique with modern innovation and cultural storytelling.

Executive Chef Roberto has held leadership roles alongside Michelin-starred chefs, including serving as Chef de Cuisine at The Bazaar by José Andrés and collaborating in modern gastronomy-driven kitchens such as Fifty-Seven in Los Angeles. His background includes opening multiple restaurant concepts, leading international pop-ups, developing high-performance kitchen systems, and mentoring culinary teams at the highest level.

Known for his mastery of global flavors, fire-forward cooking, modern technique, and operational excellence, Executive Chef Roberto approaches food as an immersive experience—one that engages the senses, tells a story, and creates emotional connection. His leadership style is rooted in discipline, creativity, and respect for both people and ingredients. At Whiskey Yard, Executive Chef Roberto serves as the culinary architect, shaping a bold, globally inspired menu designed to be shared, savored, and remembered—while building a culture of excellence that reflects the soul of the brand.

A graduate of The Culinary Institute of America, Chef Jonathan Sauer represents the next generation of chef leadership, combining refined technique with modern creativity and purpose-driven cooking. His background includes experience in Michelin-recognized kitchens, hyper-seasonal California cuisine, and globally inspired small-plates concepts known for precision and innovation.

Chef Jon’s career includes time at North Block in Yountville, California, a Michelin Bib Gourmand restaurant, as well as stages and professional development in Michelin-starred kitchens in New York City, including Aquavit and restaurants led by Daniel Boulud. His cooking philosophy emphasizes seasonality, sustainability, fermentation, open-fire techniques, and thoughtful use of ingredients from root to stem. Highly respected for his calm leadership, attention to detail, and passion for mentorship, Chef Jon thrives in kitchens where discipline meets creativity. He brings energy, curiosity, and modern perspective to every plate—ensuring consistency, elegance, and bold flavor execution.

At Whiskey Yard, Chef Jon works closely with Chef Roberto to execute and evolve the culinary program, delivering food that is globally inspired, technically refined, and deeply craveable.