Bernard Guillas





Sustainable, Healthy and Flavorful: Executive Chef Bernard Guillas' demonstration recipe is nutritionally packed featuring sustainable seafood, heart happy oils and farmer's market vegetables. Inspired by his travels, this dish utilizes global ingredients for elegeant home entertaining and an everyday healthy lifestyle. Come watch, learn and taste! A meet and greet with Chef to follow!
And the chance for 25 lucky winners to receive a signed copy of Flying Pans - Two Chefs, One World cookbook (winner of IIACP Award)

"A good cook is a sorcerer who dispenses happiness on a plate" 

- Executive Chef Bernard Guillas 


About Bernard Guillas

About Bernard Guillas

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 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-author with chef de cuisine Ron Oliver of the Marine Room restaurant.  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.  Two Chefs One Catch was awarded  cookbook of the year by the San Diego Book Awards Association for its splendid seafood  compendium organized by species and accompanied by expert tips on selection and preparation.

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. He travels extensively throughout the world promoting his restaurants and the San Diego region.