I met Chef Bernard Guillas, Executive Chef and Food and Beverage Manager of Marine Room, La Jolla Shores Hotel, and the La Jolla Beach and Tennis Club at a Corporate Chefs In American conference in San Francisco and was impressed to learn how successful and his partner, Chef Ron Oliver , Chef de Cuisine at Marine Room. Their first cookbook, Flying Pans, Two Chefs, One World became the International Association of Culinary Professionals Cookbook Of The Year in 2011.
On my recent trip to La Jolla, I interviewed Chef Bernard at Marine Room to learn more about his perspective of food, food service, and building a personal brand in which Chef Bernard is very accomplished in all three of these areas. A vibrant high profile chef and culinary professional, his connection with food and farming is a natural for him from churning butter and working on a turkey farm as a young child. His connection with food taught him respect of sustainable practices, being a good steward of land and animals while being successful business owners and chefs.
Chef Bernard began his formal training at the Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau. An interesting, diverse, and accomplished background is reflected in everything he does.
An exciting article to write and an amazing culinary experience for me, my time with Chef Bernard with be forever be a culinary experience I will cherish. Take a moment to get to know Chef Bernard Guillas and check out Flying Pans. As I recover from my wonderful visit to La Jolla I look forward to sharing his message to culinary students and his view of being a professional chef.
One message he clearing delivers is the quality of the ingredients used, a chefs relationship with their farmers, and to never quite learning. I’ll admit, I’m a little awe struck with his talent; tasting his food was an experience I’ll never forget as is the time we spent together for this article. My wish will be that I am able to convey this experience for all to enjoy as well.
Look for part 1 of my interview in the November 29, 2012 Culinary Notes, Restaurant News of the Rockies, and Restaurateur of Arizona. For now, here are pictures La Happy in La Jolla
Madonna Kash, FoodService Geek