The TU Dublin Culinary Theatre – Live Sessions (March 21st 2022)


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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


Food and beverages, Business and Management., Education, general, including:, 6.4 ART, 6.5 OTHER HUMANITIES

Publication Details

The School of Culinary Arts and Food Technology, TU Dublin Culinary Theatre Live Sessions are an on-going series of live Masterclasses sessions and food and beverage demonstrations which will include spirits and cocktail events and wine tastings. From sophisticated street food to modern and high end cuisine. The TU Dublin Culinary Theatre hosts some of World’s best chefs and Ireland’s top food and beverage producers in our new culinary theatre based on our Lower Ground Floor on our Grangegorman Campus, Dublin 7. The successful completion of these activities would not be possible without the active and on-going support of the school colleagues, students, 'INSPIRED' friends of Culinary Arts and our TU Dublin Founding partners (school supporters), our school's industry association supporters and of course the 'Professional Practitioners' highlighted in these culinary sessions. We thank you all and we encourage all interested companies, individuals and prospective students who are interested in supporting and joining our school to contact us at email: scaft@tudublin.ie


Chef Ross Bryans is a highly motivated, enthusiastic and talented chef with experience in some of the best Michelin starred kitchens in the UK, Ireland and further afield. Ross began his career at the 5 star Balmoral Hotel in Edinburgh under Chef Jeff Bland. After spending time with Chef Martin Wishart at his newly opened restaurant in Leith, helping to win Edinburgh’s first Michelin star, in recent years Ross worked with Chef Richard Corrigan taking on the role as Chef Director at Richard's Mayfair restaurant. Les 110 De Taillevent was Ross’ next adventure, taking the reins of the sister restaurant of the 2 Michelin star les Taillevent in Paris. A multi award winning wine focused dining experience, he spent the next four years carving his unique culinary style of classic French cooking technics, modern style presentation and showcasing the best of British produce. receiving recognition from Michelin and the AA guild for his cooking. A major word of thanks were offered to Chef Ross Bryans and to our School and University Supporters ‘Press Up Hospitality Group, thanks were also offered to Lorraine Culinary Arts Lecturers George Smith,