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Tutors & Regular Guest Chefs

Tutors

Lynda Booth

Lynda is Director of Lynda Booth’s Dublin Cookery School. She is a hugely experienced chef who has been teaching her craft for more than a decade. She originally trained and worked as a chef at “Ballymaloe House” for three years before moving abroad
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to work in restaurants in Canada (Four Seasons) and Italy (Relais Chateaux Hotels). Based on this experience, she gained a coveted spot working for Raymond Blanc in his Michelin two-star restaurant “Le Manoir aux Quat’Saisons” in Oxford, England. Lynda teaches full-time at the school along with the support of her course tutors. Her passion for food and cooking is utterly infectious and the quality of the food produced at Dublin Cookery School is a strong testament to her and her team.

Alice Tevlin

Alice cut her teeth working for Michelin Star Chapter One in Dublin city centre before embarking on an Australian culinary adventure. Basing herself in Melbourne, Australia’s food capital, she gained valuable experience working for a 'Three Hat'
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fine dining restaurant before moving on to work in one of the city’s favourite bustling cafes, known for serving up an indulgent menu with a focus on wholesome, organic and local foods. Her exposure to the industry, in combination with her teaching experience within the industry, has given her a passion for passing on her knowledge and skills. We’re delighted to have Alice join DCS as she brings her love of teaching to the next generation of cooks.

Fiona Stevens

Fiona brings her natural ability and love of teaching to Dublin Cookery School. She completed the Three Month Certificate course at Dublin Cookery School a few years ago before going on to experience different strands
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of the culinary world. Starting off working in the demanding arena of film set catering she moved to the thriving café Brother Hubbard on Capel Street before helping to set up and run their new café Sister Sadie in the south of the city. Wanting to broaden her horizons and food knowledge, Fiona moved to The Pig’s Ear, a popular Michelin Bib Gourmand restaurant, in the city centre where she remained before deciding to jump back in to teaching. We’re delighted to welcome Fiona back to Dublin Cookery School.

Grainne Marnell

Training in Ballymaloe School and then at Ballymaloe House was just the first stage in what has been quite the culinary adventure for Grainne Marnell. That adventure took her to the wilds of Ireland’s west coast for a three-year stint in
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Clifden before opting for the sophistication of some of London’s top dining destinations. To the classical foundation of ‘Quaglinos’ restaurant, she added the innovations of the Thai-French ‘Vong’, and then followed those  postings with the contrasting experiences of cooking at a private members’ club and one of Chelsea’s classiest gastro pubs. Returning to Ireland, Grainne immersed herself in the freshness of Avoca’s signature cooking style for three years. Since 2009 Grainne has brought all this experience to the school as a senior tutor.

Regular Guest Chefs

Sunil Ghai (Pickle)

Sunil has garnered an impressive array of fans and awards for his bold, contemporary cooking style. The foremost Indian chef in Ireland, Sunil won Food & Wine’s Chef of the Year award in 2009. Born in Gwalior in central India, Sunil gained
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experience with the world famous Oberoi group before coming to Ireland to join the Jaipur group in 2001, working as the head chef of Ananda in Dundrum. In February 2016, Sunil opened his own restaurant, Pickle Eating House & Bar, on Dublin’s Camden Street. Sunil teaches regularly at Lynda Booth’s Dublin Cookery School.

Paul Flynn (The Tannery)

Paul Flynn is one of Ireland’s best-loved chefs. His sophisticated but earthy cooking has discerning foodies beat a path to The Tannery. A frequent columnist with two great books to his name and the success of his TV series has made him in
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great demand recently. What is less known is that he is also one of the country’s finest cookery teachers. It is part of the course to spend an overnight in Dungarvan so that students can spend two days with him at his cookery school. This collaboration has been one of the highlights of the Three Month Certificate Course.

Neven Maguire (MacNean House)

At the Irish Restaurant Awards in May 2009, Neven won Best Chef in the country and anyone who has eaten in his restaurant, ‘MacNean House’ in Blacklion, will understand why.
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He also won ‘Best Irish Celebrity Chef’ and currently has his own TV series, a regular slot on the Marion Finucane radio show, and is producing at least one cookbook a year. While obviously a very busy man of late, he and Lynda have been collaborating for fourteen years on cookery courses, and he still loves to teach on the Three Month Certificate course at her school.

John Wyer (Forest Avenue)

John Wyer opened his restaurant Forest Avenue in late 2013 and was subsequently named ‘Best Newcomer’ at the 2014 Irish Restaurant Awards and 'Best Chef in Dublin' in 2016. Before that, John spent two
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years as a Senior Tutor here at the cookery school. He had previously gained wide experience in Michelin-starred restaurants in Spain, Germany and the UK, all the while planning what he would do when he had his own premises. He caught the teaching bug when he was with us so he is very eager to keep links with the Professional Three Month Certificate course as well as being a big draw for his occasional Saturday class and one week courses appearances.

Enda McEvoy (Loam)

When Loam opened its doors in Galway city in 2014, Head Chef Enda McEvoy and his team quickly showed that they are the most inimitable culinary team in the country. Loam won a Michelin star just 10 months after opening
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and also claimed the title of ‘Best Emerging Irish Cuisine’ in 2015 before Enda was crowned 'Best Chef in Ireland' at 2016 the Irish Restaurant Awards. Enda and his team serve a focused, creative and simple cuisine using the best of what the land can give. Obsessively seasonal, he works very closely with local farmers and producers, many of whom are close friends, to get the products he needs to reflect and capture the feeling and magic of the West of Ireland.

Niall O'Sullivan (BANG)

Niall O’Sullivan worked in a number of Dublin restaurants, including the Cavistons Group, before becoming head chef at Dalis in Blackrock. Keen to experience the diversity of Pacific-rim cuisine, he then travelled to
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Melbourne, Australia’s food capital, to discover the country’s international culinary influences. On returning to Dublin, Niall took the post of head chef at Isabel’s restaurant and wine bar on Baggot Street and the East Side Tavern on Leeson Street before taking up his current position at Bang Restaurant on Merrion Row. He rejoins Dublin Cookery School as one of it’s guest chefs. His knowledge on ‘nose to tail’ eating, the use of whole animals and homemade charcuteries, adds a distinctive twist to course repertoire and has proved of huge interest to students.

Rossa Crowe (Le Levain)

Rossa has been guest baker at Lynda Booth’s Dublin Cookery School since we opened. There is no one we have met who is more passionate and more knowledgeable about bread. Rossa’s breadmaking is based on traditional French
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methods. He worked for over six years in small artisan bakeries in the south of France. He opened his own bakery, ‘Le Levain’, in Dublin this summer, where his bread-making is based on a natural fermentation method that was standard in 18th century France but that very few bakers use today.

Aoife Noonan (Executive Pastry Chef for SMSLuna, 777, Super Miss Sue, The Butcher Grill & Dillinger's)

Aoife Noonan worked as the Head Pastry Chef at Michelin two-starred Restaurant Patrick Guilbaud in Dublin for over two
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and a half years before becoming Executive Pastry Chef for restaurateur Declan Maxwell's chain of Dublin restaurants in May 2016. She has become accustomed to giving demos, most recently here at the cookery school in October 2015, and in 2014 created the winning dessert at the Valrhona Patisserie Championship. She has featured in several magazine articles and also worked with Rachel Allen on her TV programme All Things Sweet in which she showcased a decadent Michelin two-star dessert. Aoife has a love of exploring simple flavours that use French patisserie techniques but work well with a contemporary twist.

Darren Hogarty (Chapter One)

Darren is one of the country’s most talented chefs and currently works as the Head Pastry Chef at Dublin’s popular Michelin-starred Chapter One, where has been for the last 12 years. During that time, he also spent a 12 month stint over in London, working as the Head Pastry Chef for Gordon Ramsay
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across several of his restaurants (Royal Hospital Road, Pétrus & Bread Street Kitchen). Darren’s pedigree in pastry was recognised in 2010, when he fought off stiff competition from five of the country’s top pastry chefs to become only second ever winner of the prestigious Valrhona Pâtisserie Championship.