Head chef at Glas Restaurant Malte Half shares his life in food
Malte Half shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Malte Half is the head chef at the award-winning vegetarian and vegan fine dining Glas Restaurant in Dublin. Established in 2019, Glas has a focus on sustainability, seasonal produce, and gluten-free innovation, and has earned accolades from the Michelin Guide and OpenTable, creating a sophisticated dining experience for all. Malte is a master of his craft, with a passion for experimenting with different flavours and textures. He has been plant-based for seven years, though he’s been a chef for two decades.
What are your earliest memories of food?
Home-cooked meals and a can of spaghetti with tomato sauce.
How would you describe your relationship with food?
An exploration, trying different flavours and techniques to elevate and surprise.
What was the first meal you learned to cook?
German meatballs.
How did food become your career?
I wanted to move out badly at the age of 18.
What’s your go-to breakfast?
Jazzed up vegan sausage and scrambled tofu.
If you’re impressing friends and family at a dinner party, what are you serving up?
Sharing plates with foraged sea vegetables, local farm vegetables, a family feast.
Who is your culinary inspiration?
Douglas Mc Master from Silo.
What would your last meal on earth be?
Fresh sourdough bread and smoked oil.
What’s your go-to comfort food?
Lentil Chili, with tortilla.
What’s the go-to quick meal you cook when you’re tired and hungry?
Just a quick sandwich with leftovers from the fridge, hummus, pickles.
What is one food or flavour you cannot stand?
Liquorice.
Hangover cure?
I don’t drink, but coconut water is great though.
Sweet or savoury?
Definitely savoury.
Fine dining or pub grub?
Fine dining for the experience.
Favourite restaurant in Ireland?
Besides Glas, there’s a local Japanese restaurant in Balbriggan, Eki Sushi, with a ton of vegan options all freshly prepared.
Best coffee in Ireland?
Mc Nally Farm, amazing coffee, vegan treats, dog friendly.
What are your thoughts on the Irish foodie scene?
Very competitive, too many investment groups, and not enough vegan restaurants.
What’s your favourite thing about cooking?
Expression through food.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
Helping small restaurants to operate profitably (low VAT, decreasing operating costs).
More vegan restaurants, promoting plant-based cooking, and more media exposure.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Vegani, Seville — Plant-based tasting sharing plates. Excellent imaginative takes on traditional Spanish local dishes.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Silo Restaurant for showing a template for a sustainable restaurant/kitchen — as part of the Zero Waste Movement.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Cooking with love, and triggering food/childhood memories.
