Regular guest chefs & industry professionals

Le Levain Bakery

Rossa has been guest baker at Lynda Booth's Dublin Cookery School since the very beginning and there is no one we have met who is more passionate or knowledgeable about bread. After working for over six years in small artisan bakeries in the south of France, Rossa opened his own bakery Le Levain in Dublin, where his breadmaking is based on a natural fermentation method that was standard in 18th century France but very few bakers use today. Every visit from Rossa is hotly anticipated and very special for both our team and students.

The Tannery

Paul Flynn is one of Ireland’s best-loved chefs. His sophisticated but earthy cooking has discerning foodies beating a path to The Tannery.The success of his TV series, along with his two great books, has made Paul one of the most recognizable faces in the industry. What is less known is that he is also one of the country’s finest cookery teachers. One of the major highlights of the 12 Week Certificate Course is an overnight stay in Dungarvan where the students spend two days with him at his cookery school.


Local chef legend Damien Grey is the owner of the Michelin starred Liath Restaurant. Originally from Sydney, Australia, Damien moved to Ireland in 1999. Damien trained in some of Australia’s finest restaurants and then went on to work with some of the biggest names in the Irish food scene. Today Damien creates tasting menus inspired by raw and wild ingredients and based on how the five senses have an effect on your palate when eating. You can expect to have all your senses enlightened when you eat his food and walk away with a new understanding of how to hold a dinner party that will intrigue and delight your guests.

Pichet Restaurant

Stephen started his culinary career in Paris at the renowned Michelin two-starred restaurant and brasserie Fauchon before returning to Dublin to work briefly with Paul Flynn in Balzac. Stephen continued his culinary adventuring in Gothenberg, Sweden for two years before arriving back in Dublin to work at L’Ecrivain with Derry Clarke for 9 years. Wanting to create his own special place, Stephen opened up the Pichet in 2009, one of our favourite places to enjoy modern Irish food at its best.

Chapter One

One of the country’s most talented young chefs, Darren currently works as the Head Pastry Chef at Dublin’s popular Michelin-starred Chapter One, where has led the team for the last 12 years. During that time, he also spent a year in London, working as the Head Pastry Chef for Gordon Ramsay across several of his restaurants (Royal Hospital Road, Pétrus & Bread Street Kitchen). Darren’s pedigree in pastry was recognized in 2010, when he won the prestigious Valrhona Pâtisserie Championships.

Forest Avenue

John Wyer opened his celebrated 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. Soon after, John and his team opened the highly acclaimed Forest and Marcy. Previous to this, John spent two years as a Senior Tutor here at the cookery school after gaining wide experience in Michelin-starred restaurants in Spain, Germany, and the UK. John continues to maintain strong ties with the school as Guest Chef.