Award-Winning Chefs

Maitre Cuisiniers de France and award-winning chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef in June 1994. In addition to The Shores Restaurant, Guillas is responsible for directing the resort’s other two restaurants and all catering operations for the La Jolla Beach & Tennis Club and the landmark Marine Room restaurant. As executive chef, Guillas oversees all menus, wine lists, and special events.

Guillas, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.” Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training in 1978, at Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau.

Over the next six years he expanded his culinary knowledge with several Maitres Cuisinier de France fine dining restaurants. Jumping continents, Guillas moved on to become chef de cuisine at Le Dolmen in French Guyana. Richly diverse South American flavors still influence his food today.

Recently, Guillas added and self published his first cookbook, Flying Pans, with co-author and Chef de Cuisine of The Marine Room, Ron Oliver. Flying Pans was awarded Top 10 Cookbook in America at Book Expo America 2010 and was a Top 3 finalist for IACP Book Awards 2011. Guillas' multiple television appearances added to his roster; he was recently featured on the Today Show and is a regular guest chef on KTLA morning show in Los Angeles.

Chef Guillas promotes sustainability and plays an active role in supporting his local community. He regularly participates in Mama’s Kitchen, Share Our Strength Taste of the Nation fund-raiser for hunger relief, the San Diego Bay Wine and Food Festival, annual guest chef for Celebrities Cook for Cancer, a fund-raiser that benefits the University of California San Diego Cancer Center. Guillas is also the chef spokesman for the Macy’s School of Cooking where he shares his passion for the culinary arts. He travels extensively throughout the world promoting his restaurants and the San Diego region. 

Click here to visit Chef Bernard’s website.

Chef Ronald Oliver began his culinary odyssey after high school when he traveled throughout the United States and Mexico tasting, savoring, and noting foods of the various regions he visited. Upon his return, he knew he had made his career choice and enrolled at Johnson & Wales University where he received an Associate of Science in Culinary Arts degree.

Oliver’s first job took him to the Peabody Hotel in Orlando, Florida, where he served in the Garde Manager kitchen and then as Sous Chef of Dux, the hotel’s signature restaurant and the only Mobil-rated four-star restaurant in Central Florida. Honing his skills, Oliver returned to California where he worked for world class chef Roy Yamaguchi at Roy’s Restaurant in Monterey. He then returned to Dux where he took on the lead role in the kitchen.

His desire to return to his Southern California roots brought him to La Jolla’s Marine Room as Chef de Cuisine. Chef Ron’s culinary style is modern and creative but also driven by many ethnic influences. Years of travel and research have given Chef Ron a great understanding of how to utilize unique global ingredients and preparations in a way that tantalizes the American palette. Examples of Ron’s favorite discoveries are lemon myrtle oil from Australia, annatto seed from South Mexico, and sour plum powder from China.

In contrast to the global nature of his spices and condiments, Chef Ron is a big supporter of locally grown, organic food products and sustainable agriculture. He has built a relationship with local farmers and is involved in teaching the benefits of responsible farming. “A farmer can pick vegetables out of the ground in the morning, deliver them to our door in the afternoon, and they are on the table being shared and talked about that evening.” Chef Ron also founded the San Diego Food Artisan Collaborative, where local talented food producers combine their talents.

As Director of Restaurants and Beverage Programs of the La Jolla Beach & Tennis Club, Inc., Lisa Redwine is responsible for creating innovative seasonal beverage programs that encompass wine, cocktails and beer, staff training, revenue generation and service standards for The Marine Room, The Shores Restaurant, La Jolla Shores Hotel Catering, and La Jolla Beach & Tennis Club Catering and Club Dining.

Lisa Redwine brings a whole new level of food and wine knowledge to the San Diego community. Redwine passed the Court of Master Sommeliers’ Advanced Exam in 2010 and is on her way to Master Sommelier status. She is only the second woman in San Diego to hold Advanced Sommelier accreditation. And having worked as a professional chef and general manager for some of the finest restaurants in San Francisco, Redwine elevates the dining experience to an art form, where service, atmosphere, food and wine intermingle to form a feast for all the senses.

Prior to joining the La Jolla Beach & Tennis Club Inc., she was General Manager at the renowned Cypress Club under restaurateur extraordinaire, John Cunin. Redwine then joined the Grand Cafe as assistant General Manager where she worked with General Manager Umberto Gibin. There, she developed a wine program that garnered awards from Wine Spectator and Sante magazines. After relocating to San Diego, she served as General Manager and Hotel Wine Director at Molly’s Restaurant & Bar at the Marriott Hotel.

She brings with her multiple food and beverage certifications, including: Advanced Sommelier from Court of Master Sommeliers, Certified Wine Professional and an AOS Degree in Culinary Arts from the Culinary Institute of America. She is also on the Board of Directors for the San Diego Women’s Wine Alliance.