Guy moved to New York from Israel in the mid-nineties. His career in the New York restaurant business grew quickly; in 4 years he was Corporate Manager overseeing 3 Manhattan restaurant locations and two in Miami Beach. This is where he honed his ability to provide excellent customer service. In the summer of 2000, Guy’s involvement with wine deepened as became General Manager and Wine Director for Barrio Restaurant, doing the purchasing and putting together the wine and cocktail lists. Guy was also responsible for all the staff training in wine and cocktails. Maritime Restaurant became his next venue. Here he was appointed Wine & Beverage Director. The wine list was recognized by Wine Spectator Award of Excellence. In 2001 he became an educator for the American Sommelier Association, where he contributed to the official textbook. In 2002 he went to compete for the Best Sommelier in America, in which he also released an article named “A New York State of Wine”. In 2003, with nine years experience, he took the position of Beverage Director & Corporate Buyer for Nice Matin. Later that year, Nice Matin won Wine Spectator’s Award of Excellence, awarded to restaurants with exceptional wine lists throughout the country and abroad. He also purchased for Nice Matin, the JFK Presidential collection of wine. In 2004 Guy became the Beverage Director for the entire Tour de France Restaurant Group In NYC. He continued to collect awards and accolades, including Wine Spectator’s Best of Awards of Excellence in 2005. Guy moved onto opening Cellar 72 in 2006. Cellar 72 achieved a 26 rating in the Zagat Gourmet Shopping Guide all three years it was open, with its focus on education, wine tasting. In 2009 Guy sold Cellar 72 to return to his first love: the restaurant industry. He recreated the beverage lists for Sushi Samba and Sugarcane to be used at all of their locations nationally.
Before becoming the General Manager at Junoon, Guy was the Beverage Director for Barbounia restaurant in Manhattan.