2 Michelin Star Chefs: Patrick Guilbaud, Restaurant Patrick Guilbaud

The  Staff Canteen

The Staff Canteen

Editor 17th October 2017

Patrick Guilbaud is chef owner of two Michelin-starred Restaurant Patrick Guilbaud.

Born in Paris, Patrick found his love of cooking through his mother who had a long history in the trade. Now, he is the proud owner of Restaurant Patrick Guilbaud, recognised as one of the best restaurants in Ireland.

Restaurant Patrick Guilbaud

restaurant patrick guilbaud

 21 Upper Merrion St, Dublin, Ireland

Head Chef:
Guillaume Lebrun

James Brooke

Opening Times:
Sunday and Monday: Closed
Tuesday- Friday: 12.30-2.15pm, 7-10.15pm
Saturday: 1-2.15pm, 7-10.15pm

Website: www.restaurantpatrickguilbaud.ie

Instagram: @restaurantpatrickguilbaud

Facebook: RPGuilbaud

Twitter: @rpguilbaud

Phone: +353 1 676 4192

Patrick’s Early Life

Patrick was born in Cognac, but he and his family moved to Paris when he was still a child. When he was six, his mother disappeared out of his life.

patrick guilbaud
Patrick Guilbaud

Both Patrick and his sisters were told that his mother was sick when she had actually run away with another man. She had also opened a bistro in Caen, Normandy. Patrick remained in Paris with his father, who wanted his son to be an engineer and pushed him to go to aviation school.

However, Patrick struck some luck when he found out he was an “absolutely useless” engineer and he left aviation school to join his mother in Caen. This is where he began his professional career at Hotel Moderne in 1969. Here, he was taught the basics of classical cooking. This was followed by positions at the British Embassy in Paris, Ledoyan, and La Maree. All of this experience contributed to his three star training.

The opening of his restaurants

Patrick opened his first restaurant, Le Rabelais, in Alderley Edge. However, in 1981 he wanted to showcase his cooking in a capital city – and chose Dublin. Restaurant Patrick Guilbaud was an accident, though it worked out for the best.

The restaurant opened during a major recession and the restaurant suffered through this, but Patrick persisted, and ensured that the haute cuisine was here to stay.

What the guides say...


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AA Restaurant Guide

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Now over 60, Patrick no longer works full-time, but has trusted his kitchen to Guillaume Lebrun, who trained at Lenôtre, where he catered for events held by Paul Bocuse and Pierre Troisgros – before joining Patrick in 1981.

Restaurant Patrick Guilbaud was awarded its first Michelin star in 1988 and has retained its second star since 1996. The restaurant is now recognised as one of the best restaurants in Ireland, and withstands it’s passion for excellence.

Guillaume Lebrun

Guillaume Lebrun comes from a long line of bakers and so broke with family tradition when he became a chef. He trained at the prestigious traiteur, Lenôtre, where he catered for events held by Paul Bocuse and Pierre Troisgros. He came to Dublin in 1981.

Guillaume describes his food as honest as he lets the produce speak for itself. It all starts with quality. “Without first-rate ingredients, you cannot have quality dishes. That means sticking to what is in season.” Most of the produce in the Guilbaud kitchen is sourced locally. Initially perplexed by the Irish spud obsession, Guillaume’s flavours and a cuisine of rare originality delight customers and critics alike.

Videos with Patrick Guilbaud:

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The  Staff Canteen

The Staff Canteen

Editor 17th October 2017

2 Michelin Star Chefs: Patrick Guilbaud, Restaurant Patrick Guilbaud