Killian Lynch

Parisienne Bistronomy & Modern Creativity

Origins

Terroir, Technique,
& Tradition

Born in Co. Meath, Ireland, food was a way of life. From family dairy farms to greenhouses and market stalls, the respect for raw ingredients was ingrained early.

Following formal training in Lyon at L'Institut Paul Bocuse, my culinary philosophy evolved into a style that emulates the Parisienne bistronomy movement: high-end technical execution met with modern, creative accessibility.

The Pass

Selected Portfolio (12)

Pain d'Epi with whipped bone marrow by Chef Killian Lynch

Pain d'Epi, whipped bonemarrow

Pigs head and pistachio dish by Chef Killian Lynch

Pigs head & pistachio

Suckling pig with wasabi and smoked broth by Chef Killian Lynch

Suckling pig, wasabi, smoked broth

Lobster ravioli with smoked eel tea by Chef Killian Lynch

Lobster ravioli, smoked eel tea

Skrei cod with parsley, oyster and artichoke by Chef Killian Lynch

Skrei cod, parsley, oyster & artichoke

Strawberries and cream dessert by Chef Killian Lynch

Strawberries & cream

Paris Brest with milk ice cream by Chef Killian Lynch

Paris Brest, milk ice cream

Portland crab with green apple and nori by Chef Killian Lynch

Portland crab, green apple & nori

Native lobster with heritage tomato by Chef Killian Lynch

Native lobster, heritage tomato

Hake with courgette and miso by Chef Killian Lynch

Hake, courgette, miso

Herdwick lamb with fermented carrot by Chef Killian Lynch

Herdwick lamb, fermented carrot

Magret duck with soused beetroot by Chef Killian Lynch

Magret duck, soused beetroot

Curriculum Vitae

2025 — Present

Executive Chef

Gordon Ramsay Formula One

2022 — 2025

Executive Chef

Zafferano Catering, London

2016 — 2021

Chef Director

The WB Yeats, Finsbury Park

2015

Head Chef

Wild Honey, Mayfair (1* Michelin)

2011 — 2014

Chef de Cuisine

Restaurant Sixtyone, Marylebone (3 AA Rosette)