The best bars take care of the guest, the team, and the owner at the same time. Great drinks, a team that feels welcome and wants to stay, and a bar that actually makes money. That is what we build.
Three partners, a bar we still run, and the team that puts the work on your floor.
Gui · Josue · BenUnfiltered Hospitality is a Miami-based beverage consultancy founded in 2020 by three operators who had spent two decades building award-winning bars. We own and run The Sylvester in Miami, and our team came up through Beaker & Gray and Broken Shaker. Every program we build is designed the way we would build it for ourselves.
Our work is organized around the Unfiltered Method: Process, People, Product, Performance. It is how we turn a beverage program into a system that keeps performing after we leave. Projects span award-winning South Florida cocktail programs to national hotel groups and internationally recognized beverage operations.
Founding Partner
Named one of Food & Wine's 10 Best New Mixologists, Gui helped lead Broken Shaker to two James Beard semifinalist nods and four straight years on the World's 50 Best Bars list. He has since designed menus for Williams Sonoma, British Airways, and The Smithsonian.
Founding Partner
Co-founder of Unfiltered Hospitality and operating partner of The Sylvester, winner of Spirited Miami's Best Cocktail Menu. Ben opened Beaker & Gray in 2014, teaches bar management at Florida International University, and left investment banking to build bars with real operating discipline.
Junior Partner
Josue was on the opening team at Sweet Liberty, named Best New American Cocktail Bar at the Spirited Awards, and opened Seven Reasons in DC, Esquire's Best New Restaurant in America 2019. He leads bartender training and program development across Unfiltered engagements.
Account Manager
Rebecca brings over 16 years in hospitality and recognition among Diageo World Class’s Top 100 U.S. bartenders. She develops cocktail menus, curates beverage educational courses, and leads hands-on training, helping clients & teams bring each concept to life from first tasting through opening and beyond.
Senior Consultant
Jacob has worked the floor and the bar, so he writes specs a busy bartender can actually hit. He runs bartender training on openings and builds the checklists, prep guides, and placement guides that keep the bar set up the same way every shift.
Operations Manager
Kimberly runs operations at Unfiltered. She comes from the back of house and the kitchen side, and she keeps project schedules, ordering, and the handoff between kitchen and bar on track so nothing falls through.
Tell us what you are opening or fixing. We reply with next steps for menu, systems, and training.
“Innovative training and new programming that revitalizes our offerings and aligns with Virgin Voyages.”
