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.”