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Our Chefs and Sommelier

The exceptional oceanfront view of Club Dining is perfectly complimented by the award-winning cuisine of Executive Chef Bernard Guillas and Chef de Cuisine Evan Cruz. Together they bring an exemplary background in the culinary arts to create memorable dishes for any palate. Advanced Sommelier Lisa Redwine brings a level of passion and knowledge to the beverage program.

  • Executive Chef Bernard Guillas

    • 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.

      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 de Cuisine Evan Cruz

    • Evan Cruz, Chef de Cuisine at the La Jolla Beach & Tennis Club’s private Club Dining Room, has been honing his culinary skills for over 19 years. Evan’s approach to food is to create modern comfort food with a twist. This focus allows him to introduce the highest-quality local, artisan and seasonal ingredients to traditional methods of cooking. Evan’s inherent creativity and skills distinguish him in the culinary field, as he encourages his team to strive for self-expression, innovative menu development and cutting-edge techniques.

      Educated at California Culinary Academy in San Francisco, California where he earned his culinary degree in 2000. Shortly after graduation, he returned to San Diego to continue his career which has included Executive Chef at Roy’s La Jolla, Pacifica Del Mar, and owner of Exclusive Chef Catering.

      With his exceptional skills, enlightened cuisine and fresh focus, Evan is bound to make a memorable impact on the overall culinary experience for all of the La Jolla Beach & Tennis Club’s members and resort guests.

      It is with great pleasure and honor that the La Jolla Beach & Tennis Club welcomes Evan to its talented culinary staff.

  • Advanced Sommelier LISA REDWINE

    • 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.

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