In the Kitchen with Barry Sun: ‘Opening Volpe Nera was a big risk, but I felt I had to do it’
Out of his comfort zone when he moved to Ireland to study English, chef Barry Sun Jian immersed himself in the food world here and now runs his own restaurant in Dublin
Barry Sun Jian has a piece of blue cheese to thank for the start of his love affair with classical European cuisine. A native of the Liaoning province in the north of China, Sun arrived in Ireland in 2002 at the age of 19 with very little English, and needed a job that he could do while he took language lessons.
After a brief stint as a cleaner, he started washing dishes as a kitchen ...