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Tutors & Regular Guest Chefs


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.

Eric Oppenheim

The latest addition to our experienced team of tutors is American chef Eric Oppenheim. Eric has a wealth of experience having spent most of his career cooking in top restaurant kitchens across the US. During his time in the States,
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he worked for Lidia Bastianich, known to be the leading authority on Italian food in America , who has written six cookbooks and has her own national television series. As well as focusing on Italian food, Eric also spent a number of years specialising in producing fresh seafood dishes at a top restaurant in Kansas and so brings a great breadth of knowledge to the cookery school.

Grainne Marnell

Grainne Marnell has had quite the culinary adventure, from the wilds of Ireland’s west coast for a three-year stint in Clifden before opting for the sophistication of some of London’s top dining destinations.
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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.

Eamon Lynch

One of the newest additions to our team, Eamon Lynch, has 10 years’ experience working in restaurant kitchens in Dublin for the likes of Brother Hubbard South, L. Mulligan Grocers and Farringtons. He is also
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one of the Co-founders of Piply – Ireland’s first on-demand healthy dinner service – which was very well received by the media and food critics when it launched in 2016. Eamon is a born teacher and relishes the opportunity to pass on his knowledge to our students.

Cindy Cheng

Canadian born Cindy has spent over a decade immersed in all corners of the kitchen from bakeries and butcheries to the rigours of fine dining restaurants. Along the way, Cindy has been learning from the best including personal mentorship under three Michelin-starred chef Thierry Busset in Vancouver.
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Contracts with top-tier kitchens around the world include Vue de Monde in Melbourne, Cabane à Sucre, Au Pied de Cochon in Montreal, and Bæst and Relæ in Copenhagen. Cindy sees cooking as a language that carries renewable lessons extending from its subject matter and history to the relationships we have with each other, our work tools, and our environment and strives to teach within this context. Needless to say, Cindy brings a wealth of knowledge, experience and an abundance of energy to the school.

Ben Dineen

Ben's incredible range of experience as a chef is represented by the scope of his travels around the globe.

Whether working under the bright-lights of Tokyo's Restaurant Gordon Ramsay, a stay which helped earn the kitchen its first Michelin star, or leading the complete transformation of the boutique hotel The Exuma Palms in the Bahamas, Ben has seen it all.
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Raised in beautiful County Wicklow, Ben is in fact one of our true local ambassadors capping off his early years at Derry Clarke's l'Écrivain here in Dublin. Wherever he finds himself, Ben's curiosity and love for different food cultures prevails. Whether sailing across international waters as a private chef for exclusive clients or getting lost in the spice markets of Tehran, Ben thrives in new climates and makes the most out of every learning opportunity. A naturally gifted story-teller, Ben brings all of his journeys to life in our kitchen and shares his pure thrill for cooking with students every single day.

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.