John Wyer: 1 Michelin star chef at Forest Avenue

John Wyer is the chef and co-owner of Forest Avenue, the Dublin restaurant awarded its first Michelin star in the Michelin Guide Great Britain & Ireland 2026.

Run by John and his wife Sandy, Forest Avenue has built its reputation quietly over a number of years, with Michelin describing it as a “very likeable, well-run restaurant with cooking that never shows off but simply excels in its quiet quality”.

Forest Avenue describes itself as a small, family-run modern Irish restaurant in a relaxed setting, with menus that change seasonally according to the ingredients available from trusted farmers and producers.

That ethos sits at the heart of John’s food: ingredient-led, precise and rooted in the strengths of Irish produce, but delivered in a way that feels warm and accessible rather than overly formal.

Early career and background

John was born in Glanmire, Cork, before moving to Germany, where he and Sandy first met while both working at an Irish pub.

They both returned to Cork, to start their respective professional cookery journeys.

A move to Barcelona followed, before settling back in Ireland, specifically Dublin, working together at L’Ecrivian.

The name Forest Avenue itself reflects that personal history. Sandy was born and raised in Queens, New York, on Forest Avenue, the street that gave the restaurant its name. That detail has always given the restaurant a more personal identity, tying it not just to a style of cooking but to the story of the people behind it.

Building Forest Avenue

When John and Sandy opened Forest Avenue in 2013, they set out to create a restaurant that balanced fine dining standards with neighbourhood warmth.

The restaurant’s own description makes that clear, presenting it as an intimate, family-run space where the menu changes with the seasons and with what can be sourced from passionate farmers and producers.

Rather than chasing flash, Forest Avenue has developed through consistency, personality and a clear sense of what it wants to be.

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That identity also comes through in the room itself. The restaurant presents dining there as an intimate experience, while the wider impression of Forest Avenue is of a place built on care and confidence rather than unnecessary theatrics.

It is that understated approach that has helped define both the restaurant and John’s food over time.

John Wyer with chefs in the kitchen at Forest Avenue

John Wyer’s cooking style

John’s cooking is built around seasonality, strong sourcing and control. Forest Avenue says each dish is beautifully crafted using the highest quality ingredients, and that the menu changes depending on what can be sourced from its producers.

The result is a style of modern Irish cooking that values clarity and balance over theatrics. Forest Avenue has become known for food that feels thoughtful and assured without being overworked, allowing the quality of the ingredients to do most of the talking.

There is a big focus on organic vegetables as part of the tasting menu, with some meat and fish also incorporated.

John Wyer and a dish at Forest Avenue

Michelin star at Forest Avenue

In February 2026, Forest Avenue was awarded its first Michelin star. The announcement was a major moment not only for John and Sandy, but also for a restaurant that had spent years building its reputation steadily rather than noisily.

The ceremony carried extra significance because it was held in Dublin, and Michelin marked the moment by showing a video of John and Sandy being surprised at the restaurant with the Michelin jacket before they received the award on stage.

The emotional impact of that recognition was immediate. John said: “I’m in shock, I just don’t believe it. It has been a long time coming and I just never thought this would happen.”

He later added on stage that the restaurant’s success was driven by passion, saying: “We run a lovely authentic restaurant in Dublin 4, and that’s what gets us up in the morning. We just love what we do.”

The star confirmed Forest Avenue’s place among Dublin’s leading restaurants and recognised the strength of John’s quietly assured, ingredient-led cooking.

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Beyond Forest Avenue

John and Sandy have also expanded beyond Forest Avenue.

Their newer ventures include Forêt, a neighbourhood French bistro on Sussex Terrace in Dublin, which holds a Michelin Bib Gourmand, highlighting its good value.

They also run Little Forest and Una Bakery.