|Known for||Michelin star|
He was born in rural France, as son of a baker. He wanted to do something with food later in life but taking over the bakery was impossible, due to an allergy to flour. So he started training to become chef. Starting from the bottom, he learned and worked his way up to a two-starred restaurant in Paris. Then he got his lucky break and came in contact with Patrick Guilbaud, who at that time was looking for a chef for his new restaurant in Ireland.
In 1981 Lebrun arrived in Dublin to work in Restaurant Patrick Guilbaud. There he had a difficult start, but Guilbaud prevented him from leaving so he stayed to the present day (2011).
Lebrun's signature dishes include the Lobster Ravioli, Roast Challans Duck for two, Assiette Gourmande au Chocolat.
- Lebrun is not a celebrity chef like many other Michelin starred chefs. He believes that chefs should be invisible.
- His hobbies are pigeon shooting and buying paintings.
- Lebrun is married to an Irish woman and has three bilingual children.
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- "Guillaume Lebrun". Food and Wine. Retrieved 2012-04-03.
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- Independent Woman (2010-04-30). "Column Kevin Myers". Independent.ie. Retrieved 2012-04-03.
- "Michelin Online Republic of Ireland". Michelinonline.co.uk. Retrieved 2012-04-03.