2 Michelin Star Chefs: Patrick Guilbaud, Restaurant Patrick Guilbaud

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

• Other chefs with two Michelin stars

Raised in Paris, Patrick's love for cooking came from his mother and grandmother who both had long histories in the trade. Now, he is the proud owner of Restaurant Patrick Guilbaud, recognised as one of the best restaurants in Ireland.

Patrick’s Early Life

Patrick was born in Cognac in the Southwestern region of France, but he and his family moved to Paris when he was a child.

When he was six his parents separated and his mum moved to Caen, Normandy where she opened a bistro, Le Pen Duick. In time Patrick would follow but not until after he had finished school and had endured a short and unsuccessful spell in aviation engineering.

His passion lay in food and he moved north to Caen where he began his professional career at the 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, in 1977, but in 1981 decided to showcase his cooking in a capital city – and chose Dublin. 

The restaurant opened during a major recession and the restaurant did take a hit, but Patrick persisted through it.

Now over 60, Patrick no longer works full-time, but has trusted his kitchen to Guillaume Lebrun, who trained  at the prestigious French traiteur, 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 in Ireland.

Guillaume Lebrun

Guillaume Lebrun comes from a long line of bakers, and broke with family tradition when he became a chef. 

Guillaume describes his food as honest, and says he lets the produce speak for itself.

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 has delighted customers and critics alike.

Videos of Patrick Guilbaud: