Jorge Guzman is the executive chef at Surly Brewing Company, overseeing the menu and dining program for the Beer Hall, Scheid Hall, and Brewer’s Table since August 2014. He designed the food components from scratch and oversaw them when each concept launched.
The work he’s done at Surly has not gone unnoticed. Jorge is a 2017 finalist for the James Beard Foundation’s Best Chef Midwest honor. He’s also been featured in Time Magazine, Travel & Leisure, and Food & Wine Magazine, which named Brewer’s Table one of its Best New Restaurants of 2016.
His path to Surly started in Mexico. He was born in Mexico City, and his family moved to Merida Yucatan shortly after, a place he fondly recalls for having some of the best food in the world. He came to America when his father took a job in St. Louis. That was also where the 17-year-old Guzman started his first restaurant job at Chez Leon.
After graduating from Drake University, Guzman attended the Culinary Institute of America in Hyde Park, New York. He spent time at Magnolias (Charleston), D.O.C. Wine Bar (Chicago), Tejas (Minneapolis) and Corner Table (Minneapolis) before landing at Solera, a Spanish and tapas-theme restaurant in downtown Minneapolis, where he was executive chef of the restaurant and event center.
hospitality operations manager
Dan was born in New York, raised in cities across the world, and began his hospitality experience in Tokyo, Japan, where he fell in love with the service industry. Dan came to Minneapolis for his degree at the University of St. Thomas, where he began his restaurant management career business. Dan has managed 14 different restaurant and bar properties, operating 7 of those units simultaneously and assisting in the design and buildout of 10 of them. Dan joined Surly in 2015 to hand-select and train the front-of-house staff for the launch of Brewer’s Table, and became a Certified Cicerone® to expand the restaurant's core concept of showcasing beer’s place at the dinner table.
Chef Joanna brings energy and verve to Surly, where she heads up the pastry department for our event center, beer hall and Brewer’s Table. She creates menus that feature innovative desserts, exploring seasonal and local flavors while perfectly complementing Surly’s aggressive, boundary-pushing craft brews. Chef Joanna is unparalleled at showcasing the potential of beer and dessert pairings. Before coming to Surly, Chef Joanna spent time at La Belle Vie and Solera.