Executive Chef Jamie Hagan is a passionate and dedicated chef committed to quality production, delivery and above all taste. He is classically trained with over 20 years’ experience in 5-star hotels and quality restaurants in Ireland, Australia, Turkey, Jordan, GCC and Montenegro. He has a broad experience in ala carte, banquets and fine dining in various cuisines. He has been involved in 4 hotel openings over the past 15 years. He believes strongly in teamwork in order to deliver a professional product and experience to guests, focusing on the best quality local food and suppliers to create partnerships/relationships to deliver healthy, quality food selections and guest satisfaction.

Glas Restaurant Chef Martyn Whyte: In Glas Tapas Restaurant all ingredients on our menu are sourced within 30 Miles of Hotel Doolin and so is our talented Chef. Martyn Whyte was reared in Lisdoonvarna and started his career in food as a pot washer in Hotel Doolin at sixteen years of age. Intrigued by the buzz of a busy kitchen Martyn was soon working behind the pass and putting up his own plates.

Martyn went to University of Limerick but the call of the kitchen was too strong and soon he was back in Doolin having packed in his course in Architecture to follow his dream of working with food and becoming a top chef. After a period with Hotel Doolin Martyn spent five years in Dromoland Castle, earning his culinary apprenticeship and also worked in Lignum Restaurant in Loughrea before returning to where it all started in Doolin to take the reins at Glas Restaurant.

At Glas, Martyn has developed a 30-mile Tapas Menu where every ingredient is reared, landed, produced, grown or foraged within 30 miles of the hotel and cooked over fire or in our wood-burning oven.