Guilbaud has no room for hot-heads in kitchen
THE country's leading restaurateur is the antithesis of the celebrity chef, preferring haute cuisine over hot-headed behaviour in the kitchen.
Patrick Guilbaud, founder of the only Irish restaurant to be awarded two Michelin stars, believes chefs don't need to be nasty to produce fine food.
"They don't have to swear at people or be nasty to people to do a good job. I know it is better for television if chefs are outrageous, but for me, it is not necessary to bully anyone, anywhere."
The French-born food connoisseur said in his kitchen there was no time for dramatics.
"Trust me, if you work in a restaurant like mine, in a kitchen with two Michelin stars, it is difficult to do anything else.
"You have to concentrate on what you are doing," he said.
"We love our food, we love what we do. Sometimes people feel like you have to do a TV show to demonstrate you are good, but it doesn't mean anything."
Mr Guilbaud founded his restaurant in 1981. Throughout its three decades in business, it has been frequented by many leading celebrities and dignitaries who have stopped off in Ireland.
The restaurant was awarded Michelin stars in 1988 and 1996 and has retained them since.
Today sees the launch of a book chronicling the restaurant's three decades in business, entitled 'Restaurant Patrick Guilbaud -- the First Thirty Years'.
All profits will go to the Irish Hospice Foundation.