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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.
Sous Chef Glynn Trollip (Head Glas Restaurant Chef) is a classic French culinary trained chef with 8 years’ culinary experience in the fine dining industry in the Western Cape of South Africa. He has worked with Eat Out Top 10 Restaurants as well as a 3 ½ year stint in France and all over the world focusing on French cuisine. He has worked under Michael Broughton (Terroir), Margot Janse (The Tasting Room), Michael Deg (Delaire Graff Restaurant and Wine Estate a Relais and Chateaux accredited establishment), Private Chef to the Vogele family onboard a Yacht stationed in France, and the Sous Chef/Acting Head chef of Sel & Miel a modern French brasserie situated at the Ritz-Carlton in Doha, Qatar.
We serve beautifully presented modern cuisine, prepared with love & care. Glas only uses sustainable, locally produced meats, fish, and vegetables in line with Hotel Doolin’s multi-award-winning green ethos. Glas is fine-dining without the fuss.
Glas Restaurant opening times:
Dinner Service - Friday & Saturday ( 6.30-8.30pm )
Sunday Lunch - ( 12:30-3:30pm )
NOTE - from the 9th of April Glas will be open Wednesday to Saturday ( 6:30-9pm )
Pre-bookings essential:
Or contact Hotel Doolin on +353657074111
Glas - Open times from the 9th of April
Dinner Service (Wednesday to Saturday) 6.30-9pm
Sunday Lunch - 12:30-3:30pm
