Louis Eguaras is a Culinary Arts Chef Instructor at ICE.

Louis Eguaras

Chef-Instructor, Culinary Arts

"Explore everything and have a blast in the kitchen!"


Chef Louis Eguaras was born in Manila, Philippines, of Spanish and Filipino descent. Louis started in the industry as a dishwasher at Stanley’s Tavern in Wilmington, Delaware. After high school, he joined the United States Navy as a Culinary Specialist and attended the Navy’s Culinary Arts Program in San Diego. After graduating, Chef Eguaras was stationed in Camp David Presidential Retreat cooking for President George H.W. Bush. Eguaras also got a chance to cook for Prime Minister John Majors of Great Britain, Bruce Willis, Demi Moore and Arnold Schwarzenegger. After 10 months at Camp David, Chef Eguaras was transferred and promoted to The White House in Washington, D.C., as the youngest chef to work at the prestigious Staff Mess, the Navy’s fine-dining restaurant. Chef Eguaras cooked and served for President Bill Clinton, First Lady Hillary Clinton, David Gergen, George Stephanopoulos, Rahm Emanuel and many senior staff members on a daily basis. He also got a chance to cook for dignitaries and celebrities, such as Nelson Mandela, Tom Hanks, Jimmy Buffett, Sir Anthony Hopkins, Oliver Stone, James Woods and The Rolling Stones.

From 1997 to 2007, Chef Eguaras worked as a consultant, caterer and contract chef in California and New Hampshire. In 2005, teaching was added to his professional mix and has remained his focus. Prior to joining ICE, Louis was Culinary Arts Department Chair at Mission College in Santa Clara, California, and had stints at Le Cordon Bleu and College of the Canyons. 

Work History

  • Department Chair and Chef Instructor, Los Angeles Mission College, 2010-2018
  • Chef Instructor, Le Cordon Bleu College of Culinary Arts, 2004-2010
  • Lead Chef Instructor, College of the Canyons, 2005-2007
  • Chef/Advisor, Grille 25 in New Hampshire, 2005-2008
  • Presidential Culinary Service, 1997-2004
  • Events Manager/Chef, Pacific Fleet Commander's Residence, 1995-1997
  • Sous Chef, The French Embassy, 1993-1995
  • Chef for President William J. Clinton, The White House, 1993-1995
  • The White House & Camp David Presidential Retreat, 1992-1996

Awards and Honors

  • Presidential Service Badge, White House Military Office, 1993
  • Spokesperson, Sara Lee Brand, 2008

Specialities/Areas of Interest

  • Knife Skills
  • Restaurant Management
  • International Cuisine

Courses Taught

  • Sanitation & Safety (ServSafe)
  • Culinary Fundamentals
  • Garde Manger
  • Pastry & Baking Fundamentals
  • Dining Room Presentation
  • International Cuisine
  • Beverage Management
  • Restaurant Supervision & Training
  • Menu Planning
  • Purchasing & Receiving


  • "101 Things I Learned in Culinary School," Matthew Frederick, Grand Central/Hachette Publication, 2010 (Los Angeles Times and The New York Times best-sellers lists)

Affiliations & Memberships

  • American Culinary Federation
  • National Exercise & Sports Trainers Association (NESTA)
  • Slow Food USA

Louis Eguaras on the Blog