Chef Vaiciunas, a native of Detroit, graduated from the Schoolcraft College Culinary Arts Program and began his career at the prestigious Detroit Athletic Club, which has been home to multiple certified Master Chefs. His accolades from his time in Detroit include Best Chef from the Detroit Metro Times, Best Restaurant for Top of the Pontch from the Detroit Free Press, and Up and Coming Chef from Metro Detroit, which heralded his artistic culinary point of view and creative eye for presentation and unique flavor profiles in his menus. Upon leaving his hometown of Detroit, Chef Vaiciunas moved to Chicago for a corporate chef position and subsequently worked in Salt Lake City and most recently in Miami at the Local House Restaurant on Ocean Drive. Chef Vaiciunas also went on to compete on the Food Network’s “Cutthroat Kitchen” with celebrity chef Alton Brown. He relocated to San Diego in late 2018 to open The Guild Hotel.