Bernard Guillas is Executive Chef of the La Jolla Beach and Tennis Club and landmark Marine Room restaurant in La Jolla, California. An avid culinary explorer and fearless adventurer, he shares his journey throughout the seven continents in his first cookbook Flying Pans. His roster of impressive credits include appearances in Food Arts magazine, and the television series, Rising Star Chefs and Great Chefs of the World. He was also awarded Chef of the Year by the national publication Chef magazine. Bernard’s philanthropic pursuits include Slow Food, the Beard House Foundation, Chaine des Rotisseurs, AIWF, and other international charities. To Bernard, food is a magnificent voyage and an opportunity to weave together cultures. His philosophy is “a good cook is like a sorcerer who dispenses happiness on a plate.”
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