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.