Our Award-Winning Chefs & Sommelier

 

Executive Chef Bernard Guillas and Chef de Cuisine Percy Oani each bring their own masterful style and taste to create the celebrated neighborhood American cuisine of The Shores Restaurant. Incorporating the best seasonal and local fare into every menu, both chefs are committed to using only the freshest ingredients and upholding exceptional quality and value. Plus, these chefs are perfectly paired with Advanced Sommelier Lisa Redwine. 
  
  • 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 Percy Oani

    • The Shores Restaurant in La Jolla welcomes Chef de Cuisine Percy Oani to lead the restaurant and catering teams with over 15 years of experience. Chef Percy’s use of fresh seafood and seasonal ingredients combined with the restaurant’s ocean views and welcoming atmosphere are sure to create a memorable dining experience.

      Chef Percy's culinary career began in the front of the house, waiting tables and tending bar, only to find that his interest always swayed towards the kitchen. Encouraged by his family, he attended California Culinary Academy in San Francisco. Chef Percy's first employer out of culinary school, Peohe’s on Coronado Island, recognized his talent and promoted him to Sous Chef within the first year. In 2000, he accepted the position at Roy’s Restaurant leading culinary teams around the country including Phoenix, Jacksonville and Los Angeles. Chef percy's modern focus on European dishes with an Asian flare makes the perfect addition to The Shores team.
  • Advanced Sommelier LISA REDWINE

    • As Director of Restaurants and Beverage Operations 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.