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Our Chefs

The exceptional oceanfront view of Club Dining is perfectly complemented by the award-winning cuisine of Executive Chef Bernard Guillas and Chef de Cuisine Josef Felts. Together they bring an exemplary background in the culinary arts to create memorable dishes for any palate.

La Jolla Beach and Tennis Club

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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 Club Dining, 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.

Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef in June 1994. In addition to Club Dining, 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.

Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef in June 1994. In addition to Club Dining, 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.

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La Jolla Beach and Tennis Club

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CHEF DE CUISINE JOSEF FELTS

It all started with a box…

Texas native Josef Felts’ first culinary endeavor was to feed his family while his mother commuted to and from her job.  At the age of 14, he cooked his first meal from a box and as he grew older, his self-taught appreciation of quality ingredients expanded his palate and his interest in a culinary career.  

It all started with a box…

Texas native Josef Felts’ first culinary endeavor was to feed his family while his mother commuted to and from her job.  At the age of 14, he cooked his first meal from a box and as he grew older, his self-taught appreciation of quality ingredients expanded his palate and his interest in a culinary career.  

It all started with a box…

Texas native Josef Felts’ first culinary endeavor was to feed his family while his mother commuted to and from her job.  At the age of 14, he cooked his first meal from a box and as he grew older, his self-taught appreciation of quality ingredients expanded his palate and his interest in a culinary career.  

Chef Felts began his education as the only male in the Culinary arts class in his high school.   A graduate of the San Diego Art Institute, he headed to Los Angeles and was mentored by icons of the LA restaurant community, including Chef Raphael Lunetta from Jiraffe in Santa Monica and Josiah Citrin – two star Michelin chef and owner of Santa Monica highly acclaimed Mélisse. 

Chef Josef brings his “food is art” passion to the La Jolla Beach and Tennis club featuring seasonal, farm focused cuisine.  Chef feels that a meal brings family members together through the celebration of food.  “When a guest leaves the table, it is my hope that we have created a memory”.

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