The multi-award-winning Chef, Bernard Guillas, joined La Jolla Beach & Tennis Club as Executive Chef in June 1994. Right at home in La Jolla, his affinity for the coastal lifestyle reminded him of his home in Brittany. "When I lived in France, the smell of the sea and the lure of its bounty were constantly part of our table," Bernard recalls. "I'm inspired by the variety and quality of the local produce and seafood found throughout our region. I love to use my classic training and my love of Pan Pacific flavors in all our restaurants."

Chef Bernard oversees the resort's three restaurants and all catering operations for the La Jolla Beach & Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel located next door, and the landmark Marine Room Restaurant. As Executive Chef he creates all menus, and special events.

Chef Bernard's Website

Ron Oliver, Chef de Cuisine

Ron Oliver received an Associate of Science in Culinary Arts degree from Johnson & Wales University. His constant research of foreign foods brings to the Marine Room a refined global style driven by many ethnic influences. Years of travel and research have given Chef Ron a great understanding of how to utilize unique 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.

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. He also founded the San Diego Food Artisan Collaborative, where local talented food producers combine their talents.

Chef Ron's main goal is to provide a dining experience that is unique, memorable, and valuable. Strictly dedicated to product sustainability and environmental responsibility his focus remains true to his passion of using only the freshest seasonal items available. "My cooking is vibrant. I love the flavors and colors of food and try to shine the spotlight on them. Together with Chef Bernard, we try to give people a new experience or a new variation on something already familiar and the dishes are still approachable enough to be enjoyed often."

Ron Oliver's Website