Local Chef Named a 'Master Chef of France'

On March 14 in Paris, Bernard Guillas, ’s highly venerated executive chef, will be inducted into the elite ranks of the Maîtres Cuisiniers de France (Master Chefs of France).

This highly esteemed honor does not come lightly, as is evidenced by the intimate collection of just 204 chefs who’ve been granted this title since the association’s inception over 60 years ago. If you do the math, it comes out to about three chefs inducted annually.

“This is the most coveted award in France,” said Guillas. “Maîtres are looked to as ambassadors of the French cuisine all around the world.”

Recipients of the honor, dubbed Maîtres, are regarded as the most highly skilled in techniques and traditions of the French culinary art, and are looked to as leaders in their field. Guillas will be just one of three French chefs from the U.S. to be recognized, and the only honoree in San Diego.

The Brittany born and raised chef said he was utterly shocked when notified of his pending honor. So much so, that he didn’t believe the association member who rang to tell him.

“I received a call from a Frenchman while at work in the kitchen. Thinking it was a friend of mine pulling my leg, I told the man, 'I am so busy. You’ll have to call me back' and hung up,” said Guillas.

When the man called back minutes later to repeat his first attempt, Guillas realized it was no joke, and shock quickly turned to elation.

“All I could say was, 'Oh my God, you’ve got to be kidding me,' ” said Guillas.

The chef’s culinary calling was established at a young age, resulting from exposure to a vast array of fine ingredients and cuisine through his food-inclined Britannic family. Throughout his life, Guillas said he’s been discovering what cuisine is all about—an exploration that continues to this day.

While the prestigious nature of the award is a certain compliment, Guillas’s lifelong appreciation for the art of gastronomy, coupled with the fact that much of his training took place under other Maîtres, makes this honor a personal treasure. “It’s something you aspire to as an apprentice—that’s what you want to be when you grow up,” said Guillas.

The chef will travel to Paris for the March 14 induction ceremony, where he will officially receive the title of Maîtres Cuisiniers de France before an audience of his family and peers, including the current Maîtres.

“I’m looking forward to the trip and my family is excited to see me,” said Guillas, who says he is long overdue for a visit home following a four year France-hiatus.

Although the Maître title is bestowed upon a single individual, Guillas points to his support system at La Jolla Beach & Tennis Club as having a major role in his earned accolades. He calls the award a reflection of his culinary team at Marine Room, saying, “Without them, I couldn’t do what I do.” The chef’s thanks also go out to the property’s general manager, John Campbell, for always being supportive of his fare-fueled ventures.

Campbell views the award as an extension to the growth he’s observed in Guillas over their 17-year working relationship. The general manager describes Guillas’ transition from “back-of-the-house artist” to “front-of-the-house celebrity” as one that has been a delight to support.

“I knew Bernard had hidden talents from the moment I hired him,” said Campbell. “I’m very pleased with the award, and this provides the La Jolla Beach & Tennis Club, the Marine Room and the the recognition worthy of its patrons.”

In addition to his La Jolla Beach & Tennis cohorts, other local chefs praise Guillas’ leadership in establishing San Diego as a culinary force to be reckoned with. ’s award-winning Executive Chef Jason Knibb describes Guillas as one of the city’s top chefs and promoters. “He’s done a lot for our cuisine and has definitely put San Diego on the map as a distinguished food destination,” said Knibb.  

Following his visit to France, Guillas will return to the states and continue cooking up excellence at La Jolla Beach & Tennis Club. To hear the chef talk about his new Maîtres status and watch him demonstrate French cooking, tune in to NBC’s Today show the morning of March 23.