Anthony O’Toole works at the intersection of food, culture, tourism and place.
He brings strategic, place-led thinking to hospitality, tourism, destination development and food systems projects – grounded in real-world practice and shaped by long-term involvement in food culture, sustainability and tourism development.
Through AOT, Anthony works with producers, businesses, agencies, destinations, public bodies and communities to shape ideas and bring them to life.
His work spans strategy, destination development, hospitality, communications, sustainability and experience design – often supporting organisations through periods of opportunity, growth and change.
For more than a decade, Anthony has contributed to national conversations around food culture, tourism, sustainability and rural development through consultancy, speaking, writing, judging and industry leadership.
His work is informed by long-term involvement in food systems, biodiversity, producer advocacy and cultural tourism, often contributing to emerging conversations and initiatives long before they entered wider mainstream discussion.
Based in County Wexford, his work spans destinations, businesses and organisations across Ireland and internationally.
Curious by nature.
Rooted in people, place, design and long-term thinking.
Considered in approach.
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Working Together
Anthony works across projects in a flexible and considered way, responding to what each brief, place or partnership requires.
He may be engaged to:
Shape early-stage ideas, opportunities and future direction
Support strategy, research and destination development
Design food, hospitality and tourism experiences
Facilitate collaboration between stakeholders, sectors and disciplines
Support stakeholder engagement and partnership development
Guide organisations through periods of growth, change and transition
Develop communications, storytelling and engagement initiatives
Support projects from concept through to delivery
Projects are delivered through carefully assembled collaborations, drawing on a trusted network of specialists across food, hospitality, tourism, sustainability, design, communications and culture.
Advisor. Researcher. Connector.
Storyteller. Designer. Enabler.
Gardener. Maker. Keeper.
Different titles, depending on the lens.
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Anthony’s work is strongest at early-stage concept development and reimagining projects, where asking the right questions early can shape everything that follows.
His work often bridges strategy, storytelling and creative direction — shaping how projects are experienced through food, design, atmosphere, objects, packaging, language and place.
His approach is grounded in:
authenticity over trend-led thinking
long-term value over short-term gain
cultural relevance balanced with commercial clarity
biodiversity, sustainability and respect for Irish food culture
creating ideas that feel rooted in people and place
He works closely with chefs, producers, designers, architects, tourism teams and stakeholders to help shape projects that are coherent, distinctive and built to last.
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Anthony’s work centres on bringing food, drink, people and place together, creating clarity, connection and momentum across projects.
Much of this happens behind the scenes, supporting producers, chefs, hospitality businesses, developers and tourism organisations to define identity, shape direction and unlock opportunity.
He is particularly valued for bridging the gap between vision and delivery, helping ideas translate into real outcomes across kitchens, dining rooms, farms, events, estates and visitor experiences.
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Anthony has played a key role in shaping Ireland’s food and tourism landscape over the past decade.
He is a co-founder of Taste Wexford, a pioneering food tourism network bringing together producers, chefs, guides and heritage sites to create place-led visitor experiences. He also co-founded the Irish Food Champions Assembly and helped lead the global #thisisirishfood campaign, strengthening how Irish food is experienced and understood both at home and internationally.
In 2025, he was named Blás na hÉireann Producers’ Champion, an honour voted for by producers in recognition of his long-standing support of Ireland’s artisan food sector. His work has also been recognised nationally, including the 2026 Food & Tourism Development Excellence Award with the Irish Enterprise Awards.
He has held leadership, board and advisory roles with Euro-Toques Ireland, Wexford Food Producers Network, Fáilte Ireland and Slow Food International.
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Anthony contributes to industry forums, think tanks, festivals, and symposia in Ireland and internationally, engaging in wider conversations around food, culture, hospitality, and tourism.
He is regularly invited to judge national and international awards, including Blás na hÉireann, Great Taste, Euro-Toques Ireland Young Chef of the Year and the IACP (International Association of Culinary Professionals) Food Writing Awards. He also contributes to culinary education and professional development through guest lecturing, judging, industry advisory work and course validation across a range of degree and master's programmes with TU Dublin.
He is a long-standing member of the Food Council for Euro-Toques Ireland and part of the Chef’s Manifesto, a global community working alongside the United Nations to advocate for a better food system.
Anthony is also a long-standing advocate for biodiversity and seed sovereignty. He supports organisations including Talamh Beo, Irish Seed Savers, Brown Envelope Seeds and the Seed Sovereignty UK & Ireland Programme, and serves on the board of Slow Food Ireland.
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Anthony’s work has been recognised nationally for his contribution to food culture, tourism, sustainability and place-led development.
Awards and recognition include:
Food & Tourism Development Excellence Award — Irish Enterprise Awards (2026)
Innovator of the Year (Wexford) — Irish Restaurant Awards (2026)
Producers’ Champion — Blás na hÉireann (2025)
Finalist, Innovator of the Year — Food & Wine Awards (2025)
One to Watch — Irish Independent (2025)
He has also received several academic awards and distinctions during his studies at TU Dublin.
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Academic and professional training grounded in business development, culinary innovation, food systems and cultural tourism.
Education & Academic Distinctions
MSc in Culinary Innovation & New Product Development — TU Dublin
First Class Honours
Recipient of an industry award for product innovationBA (Hons) in Culinary Arts & Related Sciences — TU Dublin
First Class Honours
Top of year graduate, awarded Gold Medal for academic excellence and the Silver Chef AwardAdvanced Diploma in Media & Social Media Law — King’s Inns
First Class HonoursWSET Levels 2 & 3 in Wines & Spirits
Distinction
Recipient of the Irish Guild of Sommeliers Award and scholarship to study Sherry in Jerez, SpainSelected Memberships & Affiliations
International Association of Culinary Professionals
World Food Travel Association
Irish Food Champions Assembly
United Nations Chefs’ Manifesto Community
Slow Food International
Euro-Toques Ireland
Talamh Beo
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Behind the work
Alongside his advisory work, Anthony is the founder of Fat Tomato — a living food project exploring flavour, biodiversity and seasonality through growing, making and storytelling.
Developed over many years before launch, it continues to shape his thinking on food systems, creativity, sustainability, and the relationship between land, culture, and experience.
Start a conversation
Anthony works on a small number of projects and commissions at a time, focusing on considered, collaborative, and future-facing work.
If you are working on something that needs clarity, momentum or a different way of thinking, or would like to explore a writing, media or speaking collaboration, get in touch.