![The Marine Room's Chef Bernard Guillas](/wp-content/uploads/2023/08/b58676cb753e5c31a148161742012762.jpg)
The Marine Room’s Chef Bernard Guillas
The Marine Room’s chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
![The Marine Room's Chef Bernard Guillas](/wp-content/uploads/2023/08/12099e46fd5da954a7bb7623a679d4e7.jpg)
The Marine Room’s Chef Bernard Guillas
The Marine Room’s chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
![The Marine Room's Chef Bernard Guillas](/wp-content/uploads/2023/08/ea53ac975ddb1e62edea567710b3f131.jpg)
The Marine Room’s Chef Bernard Guillas
The Marine Room’s chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
![The Marine Room's Chef Bernard Guillas](/wp-content/uploads/2023/08/ffe885a824334551ec6d517198f0400f.jpg)
The Marine Room’s Chef Bernard Guillas
Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion