Builín Blasta, the award-winning Irish language café & bakery based in the picturesque Ceardlann Craft Village in Spiddal, Co. Galway, has announced Damien O’Malley as its new Head Chef.
In readiness for an exciting year ahead for their business, full of creative change and new opportunities, Builín Blasta’s owners, Heather Connolly, Eimear Killian, and Jenya Hardziyuk are delighted to have welcomed Clifden native, Damien, to their dynamic team.
O’Malley, who brings wealth of culinary experience and passion to the role, previously struck up a strong professional rapport with Builín Blasta’s Canadian-born Chef/Owner, Heather Connolly, when the pair worked together in the kitchens at Pier House on Inis Mór and The Gourmet Tart Co. in Galway.
These firm foundations have enabled Damien to hit the ground running in his formative weeks, bringing new ideas and fresh flavours to the menu at Builin Blasta.
Damien grew up with a deep respect for nature, shaped by time spent fishing with his grandfather, father, and brothers, John and Ronan.
Their catch – mainly salmon, trout, and mackerel – was expertly cooked by his mother, Maureen, and his father, Joe, a passionate gardener, provided him with fresh vegetables and herbs that further inspired his appreciation for quality ingredients.
Damien’s formal training began with a Professional Cookery course at GMIT Galway. However, his real education started earlier under the guidance of the Hughes family at the Abbeyglen Castle Hotel.
There, he was mentored by two outstanding chefs, Kevin Conroy and the late Stephen Budd, both of whom were early and lasting influences on his career.
His culinary journey then took him to London, where he honed his skills in several prestigious kitchens, including those at Harrods, Deutsche Bank, Goldman Sachs, and the Daily Telegraph.
A subsequent move to Santander in Northern Spain added even more depth to his experience, along with a sense of fun and adventure.
On returning to Ireland, Damien opened his own restaurant, Pier House, on Inis Mór in the Aran Islands for what proved to be an unforgettable chapter in his career.
It was there that he met Heather Connolly, who joined his kitchen team at a crucial time. His brother Ronan was Head Chef, and his sister, Edel, managed Bayview – another restaurant that Damien opened across the pier.
Eventually, Damien returned home to Galway and joined the team at The Gourmet Tart Co. in Salthill, where Connolly was Head Chef and brought him on board.
He later moved to Grind in Briarhill, where he became a well-known fixture among loyal regulars, before fate brought him back full circle to Builín Blasta, working once again with Heather and her talented team.
Outside of the kitchen, Damien credits his partner, Sarah, who hails from France, as an enduring culinary and cultural influence. Their shared love of food and travel continues to inspire his cooking today.
His wholesome new lunch specials include Roast Aubergine stuffed with Lebanese Spiced Lamb served with Parmentier Potatoes, and Pan Roasted Hake with Panko-Crusted Prawns, Duck-Fat Roast Potatoes and Wild Garlic Sauce.
Diners can also enjoy a hearty Abundance Bowl, filled with Quinoa, Kale, Broccoli, Chickpeas, Roasted Sweet Potato and a Spirulina Dressing, plus a classic Chicken & Bacon Terrine with Apricot and Pistachios.
O’Malley, together with Connolly and Operations Manager, Eimear Killian, plan to announce a series of special dining experiences for the summer season, including wine tastings, and themed evening events, inspired by Damien’s time spent working in France, Spain, and around the world.
Builín Blasta’s owner, Heather Connolly, said, “We’re absolutely thrilled to have Damien O’Malley leading the kitchen at Builín Blasta. His passion for food, deep respect for ingredients, and wealth of experience, both at home and abroad, make him a perfect fit for our team.”
“Damien brings a calm confidence and creativity to the role that elevates everything we do, and we’re excited for what’s ahead.”
