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LA JOLLA –
Bernard Guillas, one of San Diego’s most famous and beloved chefs, unexpectedly announced his retirement last week after spending 27 years at The Marine Room and Shores restaurants in La Jolla.
Since arriving in San Diego County more than 30 years ago, the 58-year-old North County resident has been a fixture in his restaurants, charity events, and television. In a letter to his colleagues, kitchen staff and customers last Thursday, Guillas said he would resign to spend more time with his family: Mrs. Kristi Paul, 38, who he married in March, and their young son Jean-Bernard, born on July 2nd.
“This next chapter in my life is sure to bring me the same fulfillment that each of you have given me as a chef,” wrote Guillas, who declined to be interviewed. “My years of service to all of you have brought me great joy, precious friendships, and fond memories. I am honored to have been involved in so many milestones in each of your lives … My heart goes out to everyone who has supported me over the years. ”
Born and raised in the ancient walled city of Vannes in Brittany, France, Guillas moved to the United States in 1984 to work as a sous chef at Maison Blanche in Washington, DC. In January 1989 he was appointed Head Chef at Grant Grill at. set the US Grant Hotel in downtown San Diego. There, local food critics raved about how Guillas, with his focus on fresh ingredients and innovative techniques, turned the culinary happiness of the grill in less than a year.
After five years at the Grant, Guillas moved to the Ja Jolla Beach and Tennis Club, where he oversaw operations for its three restaurants as Head Chef – the Marine Room with 180 seats, the Shores Restaurant with 200 seats and the Club with 100 seats for members only dining room – as well as all banquet catering in the resort. According to food critics at the time, Guillas has once again fully exploited his magic with his French cooking skills and whimsical plate designs. A reviewer of the San Diego Union-Tribune wrote in 1994 that the Marine Room – which opened in 1941 and is famous for its oceanfront dining room, where tidal waves often crash against its fortified windows – was finally serving food that rivaled its spectacular views .
His signature recipes in the Marine Room include his lobster bisque and a trio of desserts to share, which he often served his guests with his favorite saying: “Share the love. Life is delicious. “
In his farewell letter, Guillas thanked the management of La Jolla Beach and Tennis Club for giving them the freedom to take advantage of media, travel and publication opportunities around the world. He also made national television appearances on morning shows such as The Today Show and frequently played early morning cooking shows on San Diego TV channels.
In 2004 he was named “Chef of the Year” by Chef Magazine. In 2009 he and his head chef at La Jolla Beach and Tennis Club, Ron Oliver, wrote the first of two cookbooks about their international culinary journeys, “Flying Pans: Two Chefs, One World”. This book was recognized by the International Association of Culinary Professionals as “Best Cookbook, Chef or Restaurant Category” and “People’s Choice”. It was also a finalist for BookExpo America’s 2010 Cookbook of the Year.
Joice Truban Curry, a San Diego publicist who has known and worked with Guillas for 13 years, described him as a private individual, but in his more open-minded personality as a chef, he loved interacting with people and creating recipes to suit their tastes .
“He’s a very sociable person. He totally loves talking to people. I would call him a cook of the people, ”said Truban Curry.
She said Guillas is also known for his charitable work, both locally and nationally. For more than a quarter of a century, he donated his food and talents to Mama’s Kitchen’s annual Mama’s Day events. He also worked with the philanthropic organizations Slow Food, The Beard House Foundation, Chaine des Rotisseurs, and the American Institute of Food & Wine. For several years, he also occupied a local TV station’s turkey hotline to answer tough questions from home cooks on Thanksgiving Day, Truban Curry said.
“He never said no to a charity, and when he did something for them, he was always great. That’s the kind of person he is, “she said.
Craig Jacobs, director of sales and marketing for the La Jolla Beach and Tennis Club, said Guillas’ footsteps will be tough to fill, but Laurent Foss, director of food and beverages for the club, will oversee the grocery stores while following his successor is searched.
“We are very sorry to see him go, but we are very happy for him. With the new baby, he turns the pages of his life profoundly, ”said Jacobs. “We’re looking for someone to replace him, and we’re doing that very deliberately. You can never replace your skills, but we are looking for someone who has the talent and vision to maintain our reputation in the community. “
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