Meet our Chefs – Jamie Hagen
Here in Doolin, you can experience fresh, locally inspired dishes during your visit. Dine like a local and enjoy the tastes of the wild Atlantic and Burren region. Doolin is a culinary hub and is home to some great local restaurants, cafés and eateries.
Our culinary experiences are fueled by passionate chefs who work in our hospitality businesses. Nowhere else in Ireland will you find such attention to detail and variety of flavours.
In the third of our series of Meet the Chefs, we meet Jamie Hagen, Executive Chef of Hotel Doolin. Set in the heart of Doolin, Hotel Doolin’s village streetscape consists of a boutique style hotel with 17 deluxe bedrooms, Glas Restaurant, Fitzpatrick’s Bar, Stonewall Café & Pizzeria, The Eco Wedding & Events Barn which has capacity to seat 300 people, an outdoor BBQ area, the Sibín Bar and Gardens , the Piper’s Chair Gift Shop and Gallery and a Tourist Information Bureau.
Can you tell us a bit about yourself and how you got into professional cookery?
My mother is a chef, and all four of my brothers and I followed in her footsteps. We had a location catering business and even worked with Channel 4 on the ‘Father Ted’ series in Clare during the 90s. I gained valuable experience at Gregans Castle in Clare and began my career at Dublin’s Mermaid Café, which was later featured in the Michelin guide. I also worked at the prestigious Westbury and Radisson hotels in Dublin, both 5-star properties.
For the past two decades, I’ve worked extensively abroad with international brands like Hyatt, Rotana, and Shangri-La in the US, Australia, GCC, and the Balkans. Recently, I returned to Ireland and am now working at Hotel Doolin.
Tell us about where you work in Doolin and your favourite thing about your job.
Hotel Doolin is a special place for me because I have previous experience in Clare and always admired the abundance of quality ingredients and artisan producers in the area. Working here allows me to collaborate with suppliers, locals, and colleagues to create sustainable dishes using as many local products as possible.
What is your favourite dish to make at work and why?
I have a particular passion for cooking seafood, and here in Clare, we are fortunate to have an abundance of fresh local seafood like crab and lobster, all sourced within a 30-mile radius. Our commitment to using locally sourced meat is also evident in our restaurant, Glas.
Tell us about your favourite local produce.
My favourite local produce includes the seafood, locally sourced meats, and home-grown vegetables and herbs.
What is your favourite thing about Doolin?
Doolin, to me, is a culinary gem where we can showcase some of the finest ingredients Ireland has to offer. The area’s vibrancy and beauty add to the overall experience. Hotel Doolin’s strong engagement with the local community is essential for sustainability and supporting local businesses, something I truly value.
Find more information on Hotel Doolin here.
Be sure to explore the rest of our website to find out more information, or to plan your next visit to beautiful Doolin in County Clare.