Bernard Guillas Biography

Guillas is responsible for directing the resort’s three restaurants and all catering operations for the La Jolla Beach & Tennis Club The Shores Restaurant at the Sea Lodge Hotel and the landmark Marine Room restaurant. As executive chef Guillas oversees all menus wine lists and special events.
Guillas no stranger to classic tradition insists “a good cook is a sorcerer who dispenses happiness on a plate.” 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 in 1978 at La Bretagne in Questembert France where he apprenticed with legendary Georges Paineau. Over the next six years he expanded his culinary knowledge with several Maitres Cuisinier de France fine dining restaurants. Guillas then moved on to become chef de cuisine at Le Dolmen in French Guyana.
In 1984 Guillas moved to Washington D.C. under Pierre Chambrin former White House executive chef at Maison Blanche. Relocating to San Diego in 1989 he spent five years as chef de cuisine at the Grant Grill in the US Grant Hotel in downtown San Diego’s historic Gaslamp District. His dedication to his craft has brought him three times as a guest chef to the James Beard House Foundation in New York City. He was recently voted Chef of the Year by both Chef Magazine San Diego Magazine and was also awarded the “Best Chef in San Diego” Gold Medallion Award by the San Diego California Restaurant Association.

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