to rise,
to be born

Born in the Dominican Republic, Jorge inherited a true passion for the hospitality industry after growing up in and around his father’s hotel, restaurant, and discotheque business. This led him to move to New York City, where he expanded his experience working with the finest restaurateurs in the world. He obtained diverse certifications from the International Wine Center, the New School Parsons’ Restaurant Management course, an Interior and Product Design certificate from the New York Institute of Design, and Chavón, The School of Design. His most recent is on Hotel Management from Cornell University. He opened Ofrenda Cocina Mexicana, The Black Ant, Temerario and Lamano, as part of Jorge Guzman Hospitality. He has embarked on opening Origen in the Dominican Republic and Latin America while opening new restaurants in New York and Central America.

A serial entrepreneur, real estate developer, and part-time nomad who immerses himself in the culture and history of every country he travels to. Pedro began his career at an advertising firm in his native Buenos Aires, then quickly succeeded in the mobile communications industry and started his own company. In 2002, he moved to New York and became a real state manager. He gained expertise and surrounded himself with mentors and supporters who provided key opportunities for investing. Pedro began a project for sustainable lower-income housing, and these residential buildings paid off. Now, he owns five buildings operated by the City of New York. Origen is his new project in the Dominican Republic.

Carlos Testino is a Peruvian chef and entrepreneur known for his creative vision and diverse gastronomic concepts. He began his career in the US before returning to Lima to create restaurants. He founded Lima 27, a collaboration with Arama Matriz, a prominent hospitality group. Carlos has led the development of over 25 restaurant concepts in Peru and abroad, blending Peruvian traditions with international influences. His focus on authenticity, quality, and evolution has made him a driving force in the Latin American restaurant scene.