Show 260, February 10, 2018: Executive Chef Bernard Guillas, The Marine Room & The La Jolla Breach & Tennis Club, La Jolla

Bernard GxuillasThe globetrotting Chef Bernard Guillas is the long-time, beloved Executive Chef of the La Jolla Beach & Tennis Club and The Marine Room (oceanfront) in La Jolla. He’s also San Diego’s energetic culinary ambassador to the World. He just back from the 10th Annual Cayman Cookout with Le Bernardin’s Eric Ripert.

Since 1941, one symbol has stood for the most exquisite dining experience in San Diego. The Seahorse symbol of The Marine Room.

“During this time, The Marine Room has earned countless accolades. Renown critics have described its privileged setting on La Jolla’s finest beach and the thrill of being “eye-level” with the crashing surf at high tide. The culinary artistry of Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver has been called “world-class” for its devotion to fresh seafood, seasonal variety, hand-selected local ingredients and award-winning desserts. Others have defined the experience as “sophistication with a sense of delight.” But our greatest satisfaction comes simply from serving our guests – who come to celebrate the joy of life with good company, a perfectly-prepared meal, and a golden Pacific sunset to call their own.”

We’re long overdue for a chat with Chef Bernard. He also generously shares the La Jolla & San Diego restaurants he personally recommends.

Play

Show 202, December 17, 2016: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new book (with The Marine Room’s Chef de Cuisine Ron Oliver) is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Bernard and Ron Oliver are back at it again with this stunning cookbook. This useful compendium of more than 120 delectable fish, shellfish, and crustacean recipes is organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable culinary curiosity.

With this impressive cookbook Chef Bernard promises seafood cookery in your home kitchen will be both easy and rewarding. The recipes are high in nutrition, low in fat, and astounding in flavor. “You can now sail the seven seas without needing a passport.”

Play