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 traveled to 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, which has won rave reviews from critics. 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.