Patrick Guilbaud, Restaurant Patrick Guilbaud, Dublin

The  Staff Canteen

The Staff Canteen

Editor 1st February 2013

IN ASSOCIATION WITH

Patrick Guilbaud is chef patron of Restaurant Patrick Guilbaud, arguably the best place to eat in Dublin. The only two Michelin star restaurant in Ireland is is opposite the Merrion Hotel. It is our absolute pleasure to say that Patrick is this month's featured chef. 

In association with

      Patrick was born in Cognac, but his family moved to Paris when he was still an infant. When he was six, his mother vanished from the family home.  Patrick and his sisters were told that his mother was sick when, in truth, she had run away with another man and opened a bistro in Caen, Normandy. Patrick stayed in Paris with his father, who wanted his son to be an engineer and pushed him to go to aviation school. Luckily, and by his own admission, Patrick was an “absolutely useless” engineer and he left aviation school to join his mother in Caen, where he began his professional career at Hotel Moderne in 1969. Patrick opened his first restaurant, Le Rabelais, in Alderley Edge, but in 1981 he wanted to showcase his cooking in a capital city – and chose Dublin. Having recently turned 60, Patrick no longer works full-time but entrusts 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.
The  Staff Canteen

The Staff Canteen

Editor 1st February 2013

Patrick Guilbaud, Restaurant Patrick Guilbaud, Dublin

IN ASSOCIATION WITH