Our people

Fueled by a tireless work ethic, insatiable appetite for learning, and endless curiosities within the kitchen, our team of enthusiastic tutors are fully dedicated to help you reach your highest potential in the kitchen.


The team is thrilled to welcome Gerry back to the school as its inspiring new owner. Gerry’s relationship with the school was sparked back in 2010 when he joined on as Head Tutor. Since then, his kitchen adventures have taken him near and far, including a decade of innovation as Head of Food Operations at the Kilkenny Design Group.

With Gerry at the helm, we are at the cusp of a new and exciting season of creative collaboration. Exuding an indefatigable energy and innate spirit of hospitality, Gerry’s fresh outlook within the school is creating a regenerative buzz. We are so excited to follow his lead in nurturing a budding community of incredible tutors, each bringing new ideas and content from their different backgrounds, food cultures, and personal passion projects.


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 certificate students.


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 owned and ran the very popular and award-winning restaurant, The Three Q's, in Greystones, Co Wicklow for 14 years with his brothers Paul and Brian before they reluctantly closed their doors during Covid. This allowed Colin to go on and pursue his passion for nutrition full-time, and he completed a master's degree in Applied Culinary Nutrition in 2022. As well as having worked with Culinary Medicine UK and a community initiative, Healthy Eating Made Easy, with the HSE, Colin joined DCS earlier this year and brings with him a wealth of knowledge and a very easy teaching style to his classes. His huge interest in fermentation means that the cookery school has amassed many fascinating jars of pickles and kombuchas that line our shelves and fridge space, ensuring that we're kept gut-friendly!


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!


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 new regular guest chef at DCS.


Janet was the runaway winner of RTE's Takeaway Titan’s in 2022, and has now joined the DCS team as guest chef. As we have learned, Janet is a complete force of nature. She has incredible energy and her unique and enthusiastic teaching style recently earned her the title from one of our customers as 'the Broadway of Chinese cookery'! You'll find Janet in the street food market mecca of Eatyard at Janet's where she serves up the most delectable dumplings, gyozas, baos, and rice bowls.

A World of Tutors in One Kitchen

  • 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.

Join us!

If you share our outlook and think you would enjoy working with us, send your CV to info@dublincookeryschool.ie