What makes us unique?
“We believe that the best educational experiences stem from meaningful exchanges that happen between students and tutors who love their subject and are truly passionate about teaching.”
Founder & Director
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.
A chef without limits, Eric is our local encyclopedia and comes to us from the United States with a fantastic range of high-level posts under his belt including direct collaboration with the incomparable Lidia Bastianich. Playing an integral role in running two of her iconic restaurants, Eric is a wonderfully versatile chef with a brilliant understanding of Italian food, a subject close to his heart. Eric has been a Senior Tutor and student favourite at the school since 2014.
Ben's wide-ranging talents as a chef is represented by the scope of his global travels. Whether working under the bright lights of Tokyo's Restaurant Gordon Ramsay, a stay which helped earn the kitchen its first Michelin star, leading the complete makeover of the boutique hotel The Exuma Palms in the Bahamas, or leading an international team on yachts around the world, Ben has seen it all. A naturally gifted story-teller and a big presence in any room, Ben brings all of his journeys to life in our kitchen.
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 our team. Working with Lynda 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.
Regular guest chefs & industry professionals
Le Levain Bakery
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.
If you share our outlook and think you would enjoy working with us, send your CV to firstname.lastname@example.org