Creative Chef

“Chefs are like scientists, artists, and magicians, only a white canvas is replaced with a sleek white plate,” expressed award-winning Executive Chef and 92024 resident Bernard Guillas. Bernard’s artistry certainly spreads well beyond the white plate, however. The executive chef of the La Jolla Beach & Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA Four Diamond-rated Marine Room restaurant, and winner of numerous culinary awards, has found a taste for writing. Bernard just released his second book along with Chef Ron Oliver, Two Chefs, One Catch: A Culinary Exploration of Seafood, and they both did not come lightly to the blank page.

Two Chefs, One Catch: A Culinary Exploration of Seafood contains over 100 delicious seafood recipes organized according to species and accompanied by expert tips on selection and preparation. Creative recipes include Ahi Tuna Tiger Eye with Cashew Sauce, Shrimp Andouille Lollipops, and more. Both chefs have always been influenced by the taste of the sea and the responsibilities that come with being a chef, in regards to maintaining the beauty of our oceans. Bernard described it as such, “As a chef and restaurateur, my passion and duty is to be a good caretaker of our oceans. As an author and educator, it is essential for me to broaden people’s horizon and introduce new species that are plentiful in our ocean to the world market. Understanding its origin is guaranteeing the well-being of our planet.” Whether he’s cooking, writing, or educating, Bernard certainly knows how to pursue his passions, and he presents them beautifully.