Born and raised in Austin, Texas, Gui Jaroschy had an early inclination toward food and drink. He took cooking classes at 6 and got his first restaurant gig at 18, but the oversized presence of the University of Texas lured…
Born and raised in Austin, Texas, Gui Jaroschy had an early inclination toward food and drink. He took cooking classes at 6 and got his first restaurant gig at 18, but the oversized presence of the University of Texas lured him toward a more traditional track: a bachelor’s degree in anthropology.
Still harboring an affinity for all things food and beverage, Jaroschy made the leap to Miami. Instead of taking a club job, Jaroschy started bartending at South Beach’s Delano Hotel. At the Delano, he built a foundation in the classics, began to develop his signature style of culinary cocktails, and eventually was named director of bars.
In 2012, a mile north of the Delano, Elad Zvi and Gabriel Orta launched the Broken Shaker bar pop-up in the Indian Creek Hotel. The hotel soon transformed into the Freehand Hotel, and Broken Shaker became Miami’s premier cocktail destination. Jaroschy joined the team early on, tapping into the property’s garden to further spark his creativity. Growing with the group, Jaroschy took over as bar manager and helped launch Broken Shaker Chicago—work that landed him on Food & Wine’s 2015 “Best New Mixologists” list. In addition to his work at Broken Shaker, Jaroschy has consulted on menus for Ricochet Lounge, the Drunken Dragon, Kreepy Tiki, and British Airways.
Jaroschy is currently a partner of Unfiltered Hospitality.
Chef Recipe
