Bernard Guillas
Maitre Cuisinier de France, Bernard Guillas is the executive chef /owner of Chefluv Inc :A company Creating a philosophy of couture modern cuisine rooted in gastronomic exploration.
Chef Bernard has an extensive repertoire as an Executive Chef, Food and beverage Director at many historic restaurants, exclusive private club, hotels and resorts. Born into a family of farmers, butchers, bakers, and restaurateurs, Bernard was influenced by his daily exposure to food. He began his formal training at a 2 ** Michelin Restaurant , Le Bretagne in Questembert, France with the legendary Georges Paineau. Jumping continents, Guillas worked at Maison Blanche restaurant in Washington DC under Pierre Chambrin, former White House executive chef. Bernard moved to San Diego as the Chef de Cuisine of the Grant Grill, located in the historic US Grant Hotel and was the Executive Chef of the La Jolla Beach and Tennis Club Inc and the landmark AAA 4-diamond Marine Room restaurant.
Bernard shares his culinary passion and philosophy by uniting cultures through flavors, on television, radio, and teaching around the world.
An avid culinary explorer, Bernard has a roster of impressive credits that include appearances on The Today show, Martha Stewart Radio, James Beard House, Food Arts Magazine and the Discovery Channel’s Great Chefs of the World television series. Bernard was named Chef Magazine’s Chef of the Year and San Diego’s Best Chef numerous times and was been inducted in to the Académie Culinaire de France and the Disciples of Escoffier International.
Bernard is the author of 2 cookbooks, Flying Pans, Two Chefs one World; winner of the IACP book of the year in the categories of Chefs and Restaurants and the People’s Choice award, and Two Chefs One Catch, A Culinary Exploration of Seafood.
Bernard was inducted into the Académie Culinaire de France, the Disciples of Escoffier International, Academy Brillat-Savarin Medaille de Merite, Chef Magazine’s Chef of the Year and San Diego’s Best Chef.
Bernard promotes sustainability and plays an active role in supporting and promoting his local community. His philanthropic interests benefit local and international charities while traveling extensively throughout the world promoting the San Diego, California and Moab Utah region.
Chef Bernard has an extensive repertoire as an Executive Chef, Food and beverage Director at many historic restaurants, exclusive private club, hotels and resorts. Born into a family of farmers, butchers, bakers, and restaurateurs, Bernard was influenced by his daily exposure to food. He began his formal training at a 2 ** Michelin Restaurant , Le Bretagne in Questembert, France with the legendary Georges Paineau. Jumping continents, Guillas worked at Maison Blanche restaurant in Washington DC under Pierre Chambrin, former White House executive chef. Bernard moved to San Diego as the Chef de Cuisine of the Grant Grill, located in the historic US Grant Hotel and was the Executive Chef of the La Jolla Beach and Tennis Club Inc and the landmark AAA 4-diamond Marine Room restaurant.
Bernard shares his culinary passion and philosophy by uniting cultures through flavors, on television, radio, and teaching around the world.
An avid culinary explorer, Bernard has a roster of impressive credits that include appearances on The Today show, Martha Stewart Radio, James Beard House, Food Arts Magazine and the Discovery Channel’s Great Chefs of the World television series. Bernard was named Chef Magazine’s Chef of the Year and San Diego’s Best Chef numerous times and was been inducted in to the Académie Culinaire de France and the Disciples of Escoffier International.
Bernard is the author of 2 cookbooks, Flying Pans, Two Chefs one World; winner of the IACP book of the year in the categories of Chefs and Restaurants and the People’s Choice award, and Two Chefs One Catch, A Culinary Exploration of Seafood.
Bernard was inducted into the Académie Culinaire de France, the Disciples of Escoffier International, Academy Brillat-Savarin Medaille de Merite, Chef Magazine’s Chef of the Year and San Diego’s Best Chef.
Bernard promotes sustainability and plays an active role in supporting and promoting his local community. His philanthropic interests benefit local and international charities while traveling extensively throughout the world promoting the San Diego, California and Moab Utah region.