Louis Eguaras is a Culinary Arts Chef Instructor at ICE.

Louis Eguaras

Lead Chef-Instructor, Culinary Arts

Explore everything and have a blast in the kitchen!


Chef Louis Eguaras started in the industry as a dishwasher working in Stanley’s Tavern in Wilmington, Delaware. All throughout high school he worked his way up to lead line cook and eventually assisting the executive chef as one of the sous chefs. Immediately right after high school, he joined the United States Navy as a Culinary Specialist and attended the Navy’s Culinary Arts Program in the Naval Training Center, Service School Command, San Diego, CA. After graduating culinary school, Chef Eguaras was stationed in Camp David Presidential Retreat cooking for President George H.W. Bush and First Lady Barbara Bush. Chef Eguaras also got a chance to cook for Prime Minister John Majors of Great Britain, Prime Minister Brian Mulroney of Canada, Bruce Willis, Demi Moore, Arnold Schwarzenegger, Amy Grant and George Strait. After ten months at Camp David, Chef Eguaras was transferred and promoted to The White House in Washington, DC and was the youngest chefs to be working at the prestigious White House Staff Mess, the United States Navy’s fine dining restaurant. Chef Eguaras cooked and served for President William J. Clinton, First Lady Hillary Clinton, David Gergen, Leon Panetta, George Stephanopoulos, Dee Dee Myers, John Podesta, Rahm Emanuel and many Senior Staff Members on a daily basis. He also got a chance to cook for dignitaries such as Nelson Mandela and many celebrities such as Tom Hanks, Jimmy Buffett, Sir Anthony Hopkins, Oliver Stone, James Woods, Mick Jagger and The Rolling Stones, Crosby, Stills and Nash. Chef Eguaras cooked with Executive Chef Walter Scheib, Executive Chef at The White House (Top Chef 2006) on a daily basis and got to work with Chefs John Moeller, Executive Sous Chef and Chef Patrice Olivon, Contract Chef/Executive Chef at the French Embassy.

Awards and Honor

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

Work History

  • Department Chair / Chef Instructor, Los Angeles Mission College, 2010 - 2018
  • Chef Instructor, Le Cordon Bleu College of Culinary Arts, 2004 - 2010
  • Presidential Culinary Service, 1997 - 2004
  • Sous Chef, CINCPACFLT (USN) 1996-1997
  • The White House & Camp David Presidential Retreat, 1992 - 1996

Specialities/Areas of Interest

  • Knife Skills
  • Restaurant Management
  • International Cuisine

Course Taught

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


  • 101 Things I Learned in Culinary School, Matthew Frederick, Grand Central/Hachette Publication, 2010

Affiliations & Memberships

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