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Maitre Cuisinier de France and 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 La Jolla, California.

Chef Guillas, hailing from Brittany, a coastal region of France feels right at home in La Jolla. He has an extensive and impressive resume’. It begins with being born into a family of butchers, bakers and restaurateurs and progressing into positions at Le Bretagne in Questembert, France, LeDolmen in French Guyana and Maison Blanche in Washington, D.C.  Relocating to San Diego, California, Chef Guillas took a turn as Chef de Cuisine at the Grant Hill and ultimately settled into his present position as Executive Chef in La Jolla.

Author of two cookbooks, repeat guest chef at the James Beard House, and numerous television appearances, barely scratches the surface of this chef’s fascinating life.

Chef Bernard Guillas insists, “ a good cook is a sorcerer who dispenses happiness on a