Chef Bernard Guillas
Posted on Nov 17, 2008 under Chefs, Interviews | No CommentChef 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.
