Two Chefs, One Catch A Culinary Exploration of Seafood

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular  Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs’ culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.

Maitre Cuisinier de France Bernard Guillas is executive chef of the La Jolla Beach and Tennis Club and landmark Marine Room restaurant in California, winner of the 2013 AAA Four Diamond Award, which serves more than 100,000 guests each year. An avid culinary explorer, his roster of impressive credits include appearances in Food Arts magazine, "Rising Star Chefs," and "Great Chefs of the World." Chef Guillas has also been awarded Chef of the Year by Chef magazine, been guest chef multiple times to the James Beard House in New York, named San Diego’s "Best Chef" numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter). His philanthropic pursuits include Slow Food, The Beard House Foundation, Chaine des Rotisseurs, AIWF and international charities.


Ron Oliver travels the world for culinary inspiration but looks close to home for the freshest local flavors.  Ron’s unique talent is to turn the exotic ingredients he discovers around the globe into delicious recipes that are approachable for the home kitchen.    As Chef de Cuisine, Ron has led the prestigious Marine Room in La Jolla to eight titles as Best Restaurant in San Diego.  Ron has cooked in the top prestigious venues around the country including the James Beard House and Aspen Food and Wine Festival. He has also been featured in international media including Korea’s top lifestyle magazine Style H.  His passion for cooking expands to support local schools and to teach food literacy and home kitchen skills to children and local families.