Chef Rod Wilker
Cafe Amuse owner/chef Rod Wilker is the third generation of his family to work in the restaurant business. He worked under many prestigious chefs, including Bradley Ogden, prior to opening up Cafe Amuse in Palm Springs. Wilker is a graduate of the Culinary Academy in New York.
Chef Loren Lawe
Pastry Chef John Quinn
I spoke with Langham Huntington Hotel and Spa Chef Loren Lawe and Pastry Chef John Quinn about the new menu they created for the Terrace restaurant at the Langham. The menu features California-bistro style upscale comfort food.
Interview with Chef Loren Lawe and Pastry Chef John Quinn [ 8:17 ] Play Now | Play in Popup | DownloadChef Bernard Guillas
Executive Chef
The Marine Room
La Jolla, CA
Born into a family of butchers, bakers, and restaurateurs, Chef Bernard Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training in 1978, at Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau. Over the next six years he expanded his culinary knowledge with several Maitres Cuisinier de France fine dining restaurants. Jumping continents, Guillas moved on to become chef de cuisine at Le Dolmen in French Guyana. Richly diverse South American flavors still influence his food today.
In 1984, Guillas moved to Washington DC as chef tournant, chef saucier, and sous chef under Pierre Chambrin, former White House executive chef, at Maison Blanche. In 1989, he 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 historic district. He joined the La Jolla Beach and Tennis Club, Inc. as executive chef de cuisine in June 1994.