Head chef at Glas Restaurant Malte Half shares his life in food

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.

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.

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.