Steak Selection

At Gui Steakhouse, we take pride in the quality of our premium steaks, which stems from our two main partnerships that ensure we always have access to exceptional beef. These partnerships are carefully selected based on their commitment to sustainable farming methods and superior animal husbandry.

Creekstone Farms is committed to excellence, combining superior Black Angus and Duroc genetics, top-tier livestock management, and advanced processing. We meticulously oversee every step, ensuring consistently high-quality products. Our dedication to quality allows us to deliver outstanding beef with unmatched standards in the industry.

Pat LaFrieda Meat Purveyors has delivered butchery excellence for 100 years, serving restaurants and hotels. We source premium meats from small domestic farms, offering all-natural, organic, and grass-fed options. Our state-of-the-art facility ages thousands of beef primals under precise conditions. With over 50 customizable meat blends and a variety of proteins, we cater to diverse needs.

Food & Drinks

We wanted to create an elevated steakhouse experience by integrating the unique flavors and techniques of Korean beef grilling. Unlike traditional steak preparation, the Korean method highlights diverse charms and tastes, which we've modernized to bring a distinctive twist to the classic steakhouse concept.

Purpose

At Gui, we focus on creating memorable experiences for everyone who dines with us, fostering meaningful connections within the communities we serve, supporting our dedicated team members, and collaborating with the extensive network of people who bring Gui to life.

Our TEAM

Jason Lui

Jason Lui will also serve as General Manager of GUI, Bar 92 and Hwaro – he was formerly part of the senior management team at Masa, Bar Masa, Chef's Table Brooklyn Fare, Aquavit and Benu.

Sarah Smith

Pastry Chef, Sarah Smith, whose career has spanned some of the finest kitchens in the U.S. including Le Bernardin, Le Coucou, Marea, Frenchette and Le Rock

The beverage program is overseen by Beverage and Wine Director, Joo Lee, formerly Head Sommelier for Eleven Madison Park as well as Beverage Director for the Saison and Angler Restaurant Group in San Francisco.

Gelo

Gelo Honrade brings over a decade of experience and passion to his role as Master of Bar 92. His journey began in the Philippines and led him to the U.S., where an unexpected turn during his time with the United Nations sparked a deep interest in bartending. Since then, Gelo has cultivated his craft at celebrated venues including Jeepney Filipino Gastropub, Osamil, and Osamil Upstairs. Known for his creativity, precision, and forward-thinking approach, he continues to redefine the cocktail experience with every pour. For Gelo, bartending is more than a profession—it’s an art form and a way to create meaningful connections with every guest who walks through the door.

About

GUI Steakhouse.

Chef Sungchul Shim, the culinary mastermind behind the Michelin-starred Kochi and Mari, is set to debut GUI Steakhouse in February. Located in the heart of Manhattan, GUI offers a modern twist on the traditional steakhouse, blending Korean and American culinary techniques as well as seasonal ingredients. The restaurant’s menu features premium meats, fine wines, and dishes inspired by Chef Shim’s upbringing in Jeolla province, a region celebrated for its rich culinary heritage.

About

Chef Sung Chul Shim,

Chef Sungchul Shim is a Korean-American chef known for his innovative approach to blending traditional Korean cuisine with modern American techniques. After honing his skills at the Culinary Institute of America and working in some of New York’s most esteemed kitchens (Le Bernardin, Per Se, Aureole and Gordon Ramsay), Chef Shim earned Michelin stars for his restaurants, Kochi and Mari. His culinary philosophy emphasizes the harmony between tradition and innovation, using seasonal ingredients to create visually stunning and flavorful dishes.