In the heart of downtown Columbia, dining has evolved well beyond typical fare. A major force behind this culinary evolution is Jeff Guinn, the acclaimed executive chef and food & beverage director at The Broadway, which has become a dining destination under his leadership.
Guinn has carved out a distinguished path in the food and hospitality industry over more than three decades, blending practical experience with educational leadership and creative culinary vision. His influence extends far beyond hotel kitchens to the classroom, industry associations, and the broader Columbia community.
Even before Guinn began his career journey, he was washing dishes at a pizza joint in Lebanon, Missouri. His boss observed that he was extremely quick at washing dishes and took pride in his job. He was soon promoted to pizza maker, and that’s where the love of food began.
While Guinn decided to pursue an engineering degree, he continued working in the hospitality industry. After a stint in the engineering world, he jumped back into the culinary one. He earned both a bachelor’s degree in hotel and restaurant management and a master’s degree in food science from the University of Missouri. These credentials would later help him bridge his dual passions for culinary arts and education.
Guinn’s early career spanned roles across independent restaurants, chain establishments, bars, and resorts. He worked in various positions in both the front and back of the house as well as in executive leadership. This experience helped him understand how to work at and manage a successful food and beverage operation.
In 2005, Guinn took a significant step into academia, joining the faculty in the Hospitality Management program in the MU College of Agriculture, Food and Natural Resources. This role allowed him to shape the next generation of culinary and hospitality professionals. Known for his thoughtful and patient teaching style, Guinn brought real-world kitchen experience into the classroom, breaking the stereotype of tough chef instructors and instead focusing on mentorship, technique, and professionalism. Students under his guidance gained insights into both the artistry of cooking and the operational challenges of successful food service. I have had opportunities to observe Guinn in both the classroom and the kitchen. He is patient, respectful, and professional.
In 2013, he accepted the role of food & beverage director/executive chef at The Broadway, which opened its doors in 2014 as part of the Doubletree by Hilton family. Since then, he has been the driving force behind the hotel’s food and beverage operations, including the acclaimed 11Eleven restaurant, The Roof bar, and event spaces.
Guinn’s leadership hasn’t just elevated the quality of food, it has help shift perceptions about hotel-based dining. Under his direction, 11Eleven has been recognized by both local diners and industry peers, including honors from the Missouri Restaurant Association, which named Guinn Restaurateur of the Year. He has also served as both president and chairman of the board of the Missouri Restaurant Association. Guinn is committed to elevating food and beverage standards across the region and the state. He is constantly advocating for collaboration among restaurants and chefs.
Equally important is Guinn’s role as mentor. Whether in lecture halls or busy kitchens, he is always emphasizing the importance of teamwork and professionalism. His commitment to quality and creativity is part of his respect for tradition and doing things the right way. Guinn values his team members, who bring talent, hard work, and great service to the table every day. “We achieve success together as a team. It is the synergy of the team that is the driving force for everything we accomplish,” he says.
At 11Eleven, Guinn and his team craft menus that reflect a “modern world bistro” concept that blends global flavors with regional ingredients and a Midwest twist. This approach appeals to local diners and visitors alike.
Jeff Guinn is one of Columbia’s most influential culinary leaders not only for his talent, but also for the lasting impact he had made on students, chefs, diners, and the hospitality community as a whole.
I invite you to experience Chef Jeff Guinn’s culinary prowess as he partners with Chef Mark Sulltrop of 44 Tavern and 44 Canteen to present the Celebration of Missouri Food and Wine, Part 2. The two chefs will create a memorable four-course dinner featuring the best of Missouri paired with amazing wines from Stone Hill Winery. A portion of the proceeds will benefit the Mizzou Hospitality Management program, where Guinn previously served as culinary professor. Watch for COMO Magazine’s ad for date and time.
Ciao for now,
John
