Guided by an unwavering work ethic, a hunger for knowledge, and boundless curiosity in the culinary realm, our team of passionate tutors is wholeheartedly committed to assisting you in achieving your utmost culinary potential.
GERRY DEVLIN
Gerry's connection with the school began in 2010 as Head Tutor and followed with his return in 2022 as its new, inspiring owner. Since then, his culinary pursuits have led him on various adventures, culminating in ten years of groundbreaking work as the Head of Food Operations at the Kilkenny Design Group.
Under Gerry's leadership, we stand on the threshold of an innovative era of creative teamwork. With boundless energy and a natural flair for hospitality, Gerry's unique perspective and leadership is revitalising the school environment and fostering a diverse community of exceptional tutors, each contributing fresh ideas and content from their varied backgrounds, culinary traditions, and individual passion projects.
GRAINNE MARNELL
From Coran’s distinct Quaglinos restaurant to Jean-Georges Vongerichten’s innovative Vong, Grainne launched her career in London’s top dining destinations during the heyday of its food scene renaissance.
Upon returning home to Ireland, Grainne immersed herself in the freshness of Avoca’s signature cooking style for three years before joining the school. An anchor for the team from the very earliest days of the school, Grainne has shared her distinct voice with a record number of our students.
CINDY CHENG
Canadian born Cindy has immersed herself 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 pastry chef Thierry Busset in Vancouver.
Her many travels have included contracts with top-tier kitchens including Vue de Monde in Melbourne, Cabane à Sucre, Au Pied de Cochon in Montreal, and Bæst and Relæ in Copenhagen. Heavily involved in all corners of the school, Cindy infuses everything she works on with her unique perspective and energy.
COLIN QUINN
Colin, along with his brothers Paul and Brian, successfully managed the renowned and award-winning restaurant, The Three Q's, in Greystones, Co. Wicklow for 14 years until its unfortunate closure due to the pandemic. This transition allowed Colin to pursue his passion for nutrition wholeheartedly, culminating in the completion of a master's degree in Applied Culinary Nutrition in 2022.
Having collaborated with Culinary Medicine UK and the Healthy Eating Made Easy initiative by the HSE, Colin joined us at the school, enriching the team with his wealth of knowledge and a captivating teaching approach. His profound interest in fermentation has brought an array of intriguing pickles and kombuchas to our cookery school, promoting gut-friendly options that grace our shelves and fridge space.
ANTONIO LOPEZ GONZALEZ
Hailing from the vibrant city of Madrid, Antonio landed in the gastronomic world after a successful career in design. His love for cooking was nurtured by his mother and deepened by his grandmother, a pharmacist, who was able to reveal the intricate science behind many culinary processes.
Absorbing diverse experiences having lived across Europe, North America, and Asia, Antonio expertly blends global ingredients and techniques into traditional Spanish dishes. He is about to complete his BSc in Culinary Science, where his scientific mind is constantly on the prowl for new ideas as he explores the possibilities for this exciting new professional chapter ahead.
MATHEUS RAMEZ
Matheus comes to us from Minas Gerais, Brazil with a passion for open-fire cooking, and we haven't been the same since.
From the very early days of his career, Matheus has been drawn to cooking traditions that embrace a diverse intersection of flavours, with a soft spot for the dynamic kitchens of Hawaii, Australia, and Thailand. Equipped with a degree in gastronomy with specialties in both Latin American barbecue and Japanese cooking, Matheus merged his culinary spirit of adventure and entrepreneurial chops into a catering company with a focus on Japanese fusion which he ran for 3 exciting years before joining us in 2022.
If you want a taste of Matheus' playful and innovative cooking and his warm teaching style, definitely join us on one of our BBQ sessions in the summer!
A World of Tutors in One Kitchen
Guest Chefs & Industry Experts
JOSÉ GOMEZ
Born and raised in Santander, José carries with him a beautiful breadth of knowledge and understanding of the regional cuisines of his native Spain. An award winning chef who ran his own kitchen in England for 3 years before moving to Ireland, José’s intrepid culinary journeys have brought him from extreme to extreme, quite literally cooking in different languages across the globe. From top London kitchens to the wildness of the Americas, José's cooking has seen the world and we are constantly inspired by his collaborative approach and natural gifts as a teacher. José is our resident expert on regional Spanish cuisine and when he's not headlining classes here, you can find him at the helm of The Exchequer Wine Bar, the bustling modern Spanish tapas restaurant in Ranelagh!
KEN KOMATSU
Hailing from Tokyo, Ken Komatsu is one of the few Japanese chefs in Ireland with extensive experience in traditional Japanese food, or Washoku. He taught sushi-making at Japan's premier sushi college in Tsukiji, Tokyo, an area synonymous with sushi, sashimi, and seafood products of every variety, before moving to Canada where he worked as a private chef to a Hollywood A-lister. Moving to Ireland, he worked as Head Sushi Chef at Dylan McGrath's restaurant, Taste, before setting up his own business, pop-up Matsu Ramen. We are delighted to have Ken as our regular guest chef at DCS.
JIANEN "JANET" LIU
Janet emerged as the clear victor of RTE's Takeaway Titan’s in 2022 and has now become a guest chef with the DCS team. Janet is a powerhouse, known for her boundless energy and distinctive, engaging teaching style. One of our customers even dubbed her 'A Broadway Show of Chinese cookery'! Discover Janet at Eatyard, where she tantalises taste buds with exquisite dumplings, gyozas, baos, and rice bowls in this street food haven.
SCOTT SMULLEN: FISHMONGER
When it comes to seafood, our go-to person is Scotty - an avid fishmonger with a profound love for the sea! Raised in a seaside town, his fascination with all things aquatic blossomed early on. He refined his craft on a trawler, mastering the skills of catching and preparing fresh seafood directly from the ocean. Curiosity led him to explore the other side of the industry, sparking the beginning of his career in fish-mongering and 4 years in, he was crowned Ireland's "Young Fishmonger Of The Year" in 2018 by An Bord Iascaigh Mhara. Scotty is a regular guest expert on our 4 Week Essential Skills Course, giving students invaluable technical expertise in fish filleting and preparation.
KEITH GRANT: MASTER BUTCHER
Keith, our trusted master butcher, refined his skills as an apprentice under the skilled Farrelly Brothers of Delgany, one of the few butchers in the country who has their own licensed abattoir on-site. He values tradition and recognises the local Irish butcher's shop as a vital pillar of every community, taking full pride in the farm to fork guarantee. Beyond butchery Keith is a top food communicator, entertaining his audience by weaving captivating stories with hands-on expertise. His popular TikTok channel boasts nearly 80k subscribers. Keith joins DCS on several courses where the craft of butchery really gets to shine and take centre stage, most notably on our Summer BBQ Series, Steaks, Sauces & Sides, Culinary Bootcamp and 4 Week Essential Skills Course. Keith Grant Master Butchers is situated in the pretty village of Roundwood, Co Wicklow.
ROSSA CROWE: MASTER BAKER
Rossa has been a cherished member of Dublin Cookery School since the doors first opened in 2007. As our bread specialist, his profound expertise in breadmaking, cultivated from many years of extensive experience plying his craft in France and running his own bakery, Le Levain, truly sets him apart. Students are continually inspired by his deep knowledge and gentle teaching style, leaving many in awe of his mastery. If there is one thing better than hearing him talk with such passion, it is savouring his breads, each bite a testament to his incredible talent and exceptional skill.
Join us!
If you share our outlook and think you would enjoy working with us, send your CV to info@dublincookeryschool.ie
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At Dublin Cookery School, we are constantly thinking outside the box.
We love making new things, examining new ideas, and sharing what we learn with our students. For us, cooking is the gateway to endless possibilities and our hope is that cooking with us will help propel you onto your own food odyssey.
Welcome to our kitchen.