Restaurant Patrick Guilbaud

Since opening in 1981, Paris-born Patrick Guilbaud has grown his Dublin-based Restaurant Patrick Guilbaud into Ireland’s most acclaimed fine-dining establishment. It earned one Michelin star from 1989 to 1995, and two stars from 1996 onwards. In 2017, it had its most profitable year, with standout dishes like lobster ravioli and Wicklow lamb fillet.

For much of its history, the kitchen relied on an Ambach System 900 suite, which outlasted previous setups. However, in 2016, renovations at The Merrion Hotel—where the restaurant has been located since 1997—necessitated a temporary relocation. Chef Guillaume Lebrun’s beloved kitchen suite was carefully moved to a garden unit that mirrored the original kitchen’s layout.

During this transition, Lebrun decided it was time to upgrade for the long term. He and Kaneco opted for a new Ambach suite which featured mostly induction cooking to reduce heat and improve control—though Lebrun insisted on keeping one gas solid top “just in case.” The suite also included modern enhancements like a thermodyne-compatible section and sleek finishes.

The results exceeded expectations. The kitchen now stays cooler, cleaning is easier, and cooking is more precise. As Lebrun nears retirement, he leaves behind a legacy—not just of culinary excellence, but of a world-class kitchen that’s ready for the future.