Maître Cuisinier de France Bernard Guillas is the former executive chef of the La Jolla Beach and Tennis Club Inc and the landmark AAA 4-diamond Marine Room restaurant.
Born into a family of butchers, bakers, and restaurateurs, Guillas’ French upbringing was influenced by his daily exposure to food. He began his formal training at Le Bretagne Restaurant in Questembert, France with the legendary Georges Paineau.
Jumping continents, Guillas worked at Maison Blanche restaurant in Washington DC under Pierre Chambrin, former White House executive chef. Guillas moved to San Diego as the Chef de Cuisine of the Grant Grill, located in the historic US Grant Hotel.
An avid culinary explorer, Guillas has a roster of impressive credits that include appearances on The Today Show, Martha Stewart Radio, James Beard House, Food Arts Magazine, and the America’s Rising Star Chefs Television Series. Guillas was named Chef Magazine’s Chef of the Year in the USA and San Diego’s Best Chef numerous times and was been inducted into the Académie Culinaire de France and the Disciples of Escoffier International.
Guillas is the author of two award-winning cookbooks, Flying Pans “Two Chefs One World “ and Two Chefs One Catch, “A Culinary Exploration of Seafood” co-authored with chef Ron Oliver. Chef Guillas promotes sustainability and plays an active role in supporting his local communities.
His philanthropic interests benefit local and international charities while traveling extensively throughout the world promoting the San Diego, California, and Moab Utah region.
Honors & Accomplishments
