Meet the Chef: Glen Hunter of Treacy's in The Heath

In our spring issue of the Leinster Express / Laois Live's Laois Life magazine, we spoke to head chef Glen Hunter on his chefing journey. The autumn issue of Laois Life has hit the shelves, and can be bought in your local newagent. Read our profile with chef Glen Hunter below.

Treacy’s Bar & Restaurant in The Heath is one of Ireland’s oldest bars and restaurants in Ireland, serving Laois locals since the early 1780s.

Head Chef Glen Hunter has worked here since 2014, and has had a passion for chefing from an early age.

Pictured: Head Chef Glen Hunter at work in Treacy's

“My father was a chef, he has retired since. That's how I got into it,” Glen explained.

“I did my Leaving Cert in 1993, and the day after I finished, he had me in the kitchen,” he laughed. 

The chef went on to study a PLC in hotel hospitality, followed by his qualification in culinary arts from DIT.

Originally from Athy, the chef lived in Portarlington for over 25 years, and now lives between Emo and Mountmellick.

“Before I came to work in Treacy’s, I was self employed and ran a restaurant with my father for three years,” Glen said.

“We had worked together in Silken Thomas in Kildare town, before we ran Flanagan’s Mill in Sallins together. It was a first time for me, my father had been self-employed before. It’s nice being your own boss, but it was tough too,” he said.

“When you're employed in this business, you're doing everything yourself. You can’t afford to pay people to do all of the jobs, you're doing it all off your own back. Counting up tills and checking dockers, sorting deliveries and orders from suppliers. 

“I did it for three years and I took a year off, I thought I was going to walk away from it all together. I could no longer sustain it. I went to Treacy’s and I’ve been there since,” he said.

Pictured: Treacy's Bar & Restaurant, The Heath

Chefing is known for its high pressure and often chaotic environment, and Glen maintains that keeping calm is the key.

“Programmes like The Bear and personalities like Gordon Ramsay give off a very over the top perception,” he said.

“If you stay calm and keep a calm nerve, keep the kitchen in a calm mood it moves more smoothly.”

“In Treacy’s, we are known for our traditional Irish food,” Glen said.

“We aren’t a Michelin star restaurant, but we keep our reputation for high quality food consistent. There needs to be a certain amount of passion in what you do.”

The chef explained that he spent time baking with his mother as a child.

Pictured: Head chef Glen Hunter

“I baked with my mother and cooked with my dad on his days off. Dad would've done long hours, it's very antisocial hours in cheffing. You're working when other people are off, you're working nights and by the time you're finished work you're exhausted,” he explained.

“Even now I wouldn't go home and cook, unless it's a pizza out of the freezer,” he laughed.

After a long shift in the kitchen, the chef has some favourite quick and easy meals he makes when he goes home.

“I love lasagne, we all love it in my house. A steak dinner, or anything simple like a pasta dish. Something creamy, or even a stir fry with noodles would be my go to,” he said.

In 2024, Treacy’s won the coveted ‘Best Gastro Pub’ award at the Irish Restaurant Awards, along with the ‘Employee Excellence Award’ for staff member Colm Dunne.

Glen and the restaurant have been nominated for countless awards over the years.

Each copy of Laois Life features an exciting 'Meet the Chef' feature. This is only a taster of what we have on offer in our Laois Life magazines, so sit back and relax and delve into 100 pages of fresh, quality content!

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