Bernard Guillas at Marine Room


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.


  • Gold Medallion Award: Best Chef
    California Restaurant Association
  • Master Chefs of France
    Maître Cuisiniers de France
  • Chef Hall of Fame
    San Diego Home/Garden Lifestyles
  • Author
    Flying Pans: Two Chefs One World
  • ChefsFeed Winner
    One of the Best Things to Eat in SD

My Restaurants

Where I Eat

Behind the Scenes

Chef Bernard Guillas reviews  at
"After workout lunch. Chicken burger with portobello buns. Plantains cooked in coconut oil and sambal. No sugar no unnecessary fats. Bueno!!"
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Chef Bernard Guillas reviews  at
"Tonight I got rosemary roasted chicken with bucks baked bean and jalapeño cornbread!! Feeling sweet come in and grab my banana.... pudding! Vanilla bean banana pudding with toasted wafer and brûlée banana! @buckschicken #biscuitboyz #buckschickenandbiscuits"
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Chef Bernard Guillas reviews  at
"Thug chef"
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Chef Bernard Guillas reviews  at
"New Years brunch was crazy"
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From My Menu

Chef Katherine Humphus reviews Country meadow rack of lamb at Marine Room
$$$$ | French/Belgian
La Jolla Shores
"Pistachio, aged gouda polenta, medjool date compote, and oregano amaro essence. The Marine Room always puts out perfectly. A rack of lamb with all the fixings? I could eat this every day."