Food and Wine Festival, San Diego Bay, Chef Bernard GuillasBernard

Executive Chef
La Jolla Beach and Tennis Club

Maitre Cuisinier de France Bernard Guillas is executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA 4-diamond Marine Room restaurant in California.

Right at home in La Jolla, Guillas’ affinity for the coastal lifestyle reminded him of his home in Brittany. Guillas, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.” For this chef, it is the magic of adding unusual seasonings to titillate the palate. He learned his alchemy early. Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training at Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau. Jumping continents, Guillas moved on to become chef de cuisine at Le Dolmen in French Guyana and to the Maison Blanche restaurant in Washington DC as chef tournant, chef saucier, and sous chef under Pierre Chambrin, former White House executive chef. Guillas relocated to San Diego and spent five years as chef de cuisine at the Grant Grill, located in the US Grant Hotel in downtown San Diego’s historical district. Guillas became the Executive Chef of La Jolla Beach and Tennis Club in 1994.

Guillas added and self-published his first cookbook, Flying Pans with co-author and chef de cuisine of the Marine Room, Ron Oliver. Flying Pans was awarded two IACP book of the year awards in the categories of Chefs and Restaurants and the coveted People’s Choice. The cookbook was also named as IACP top three finalists in the category of Food Styling and Photography. Flying Pans was awarded top 10 Cookbook in America at Book Expo America in 2010.

Guillas added his second cookbook Two Chefs One Catch, “A Culinary Exploration of Seafood” on November 7th 2014. A compendium of over 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable cultural curiosity. You can now sail the seven seas without needing a passport!

An avid culinary explorer, Guillas has a roster of impressive credits that include appearances on The Today show, Martha Stewart Radio, Food Arts magazine and the Discovery Channel’s Great Chefs of the World television series. He has been guest chef multiple times at the James Beard House in New York and he has been named Chef Magazine’s Chef of the Year and San Diego’s Best Chef numerous times. His philanthropic pursuits include Slow Food, The Beard House Foundation, Chaine des Rotisseurs, American Institute of Wine and Food, and international charities.

Chef Guillas promotes sustainability and plays an active role in supporting his local community while infusing the local culinary scene with his unique talent and engaging personality. Guillas is also the chef spokesman for the Macy’s School of Cooking where he shares his passion for the culinary arts. He travels extensively throughout the world promoting his restaurants and the San Diego region.

Bernard Guillas /Executive Chef / Maitre Cuisinier De France
La Jolla Beach and Tennis Club /Marine Room
2000 Spindrift Drive, La Jolla, CA 92037
P: 760 214 2524 | | |