Our Chefs

Executive Chef, Bernard Guillas

The multi-award-winning Executive 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."

Executive 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, wine lists and special events.

www.ChefBernard.com

Chef de Cuisine, Brian Freerksen

Brian Freerksen, has been honing his culinary skills for over 20 years.  Brian’s approach to food is to create “innovative, fresh, straightforward cuisine”. This mantra allows him to introduce the highest-quality local, artisan and seasonal ingredients into his distinctive method of cooking. Brian’s inherent creativity and exceptional leadership skills distinguish him in the culinary field, as he encourages his team to strive for self-expression, innovative menu development and cutting-edge techniques.  With his exceptional skills, enlightened cuisine and striking plate presentations, Brian is destined to make a dramatic impact on the overall gastronomic experience for all of the member and resort guests at the La Jolla Beach & Tennis Club.