Introducing Jean-Georges

"As my first restaurant in Ireland, I am incredibly excited to work alongside Head Chef Ross & his team, as well as develop further relationships with local Irish suppliers"


Dublin's culinary landscape is set to reach new heights as Jean-Georges Vongerichten brings his unparalleled expertise to The Leinster's rooftop restaurant. Nestled on the edge of Merrion Square, The Leinster, Dublin's first luxury lifestyle hotel, is proud to introduce a gastronomic experience like no other.

Boasting a rooftop restaurant curated by the world-famous and acclaimed Chef Jean-Georges Vongerichten and following in the footsteps of his restaurants in London, New York, Paris and Kyoto, Jean-Georges at The Leinster will mark his first foray into Ireland. With seating for up to 140 guests and set against a backdrop of breathtaking views of Georgian Dublin, Jean-Georges brings his signature cuisine to Ireland and will serve breakfast, lunch, brunch, and dinner - ideal for relaxed daytime lunching to sophisticated evening dinners and celebrations.

“Dublin is a city that, for many years, I’ve wanted to discover and explore. It has such a rich history and expansive cuisine, culture, and amazing ingredients that I’m excited to dive into.

At The Leinster, we are bringing a taste of Asia, France and New York to the rooftop but also leaning into the local Irish producers to create a unique dining experience for all guests. We will offer familiar yet different dishes to Dublin locals and tourists alike and we look forward to welcoming you all to Jean-Georges at The Leinster!”


Jean-Georges’ innovative concept intertwines Irish classics with fresh French and Southeast Asian flavours, using locally sourced ingredients. Guests will delight in dishes such as Egg toast with caviar and herbs and Tuna Tartare with avocado, spicy radish, and ginger marinade. Main courses will feature culinary gems such as Whole roasted cauliflower with turmeric tahini, zaatar, pomegranate, date molasses, red zhug, and pistachio, or Parmesan-crusted organic chicken with artichokes, lemon butter, and basil. Concluding the meal with a range of exquisite desserts including Decadent warm chocolate cake paired with Tahitian vanilla ice-cream.

The curated menu promises an exceptional dining experience, seamlessly blending tradition and innovation with a focus on local provenance. Guests can complement their meals with imaginative pairings from an extensive selection of wines and cocktails curated by the hotel’s sommelier and head bartender, Milan.


“Jean-Georges brings a fresh and interesting approach, seamlessly merging his exceptional knowledge of F&B with our local purveyors, suppliers, and the vibrant community of Dublin”


About Jean – Georges

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of over 60 restaurants worldwide. Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges’ earliest family memories are of food. He began his training in a work-study program at Auberge de l’Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France.

With this impressive three-star Michelin background, Jean-Georges travelled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. It was during this time spent working and travelling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavours of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavours and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes.

Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat. Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favourite retreat is still the kitchen, and his favourite meals dished from a street cart in Thailand.

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