Restaurant Patrick Guilbaud

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Since opening its doors in 1981, Restaurant Patrick Guilbaud has dedicated itself to the pursuit of excellence – from what is put on the plate to how it is served, although Patrick Guilbaud’s vision to bring fine dining to Dublin did initially create a bit of a stir. Portion sizes and pronunciation issues aside, the establishment is now recognised as a top Dublin restaurant and as one of the best in Ireland. Meet the three men at the helm. 

Patrick Guilbaud

Patrick Guilbaud

Paris-born Patrick Guilbaud inherited a love of cooking from his mother whose family had a long history in the trade. Upon mastering the basics of classical cooking at the Hotel Moderne in Caen, positions at the British Embassy in Paris, Ledoyen and La Marée gave him his three-star training.

Dublin was a happy accident even if Restaurant Patrick Guilbaud opened in the midst of recession and endured resistance. Patrick persisted, palates were converted and haute cuisine was here to stay. Two Michelin stars later, the restaurateur maintains his same passion for excellence. “As long as everyone who comes to the restaurant enjoys the experience and leaves happy, then I am happy.”

Patrick Guilbaud