Anthony O’Toole works at the intersection of food, culture, tourism and place.
He brings strategic, place-led thinking to hospitality, destination and food system projects — grounded in real-world practice and shaped through long-term involvement in grassroots food culture, sustainability and tourism development.
Through AOT™, Anthony works with farmers, producers, hospitality businesses, visitor attractions, destinations and public bodies to shape ideas and bring them to life.
His practice spans strategy, concept development and experience design — often at moments of opportunity, change or complexity. Collaborative and considered in approach, he regularly brings together diverse perspectives, disciplines and stakeholders around shared ideas and long-term goals.
Much of his perspective has been shaped through long-term involvement in food systems, biodiversity, producer advocacy and cultural tourism — often contributing to conversations and initiatives long before they entered wider mainstream discussion.
He is known for connecting food, hospitality and place to express identity, strengthen positioning and create meaningful products and guest experiences.
Anthony is often engaged as a sounding board — offering a grounded, current perspective on the food, hospitality and tourism landscape, and where it is heading next.
Considered in approach. Grounded in people, place, culture and long-term thinking.
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How Anthony works
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 and develop early-stage ideas
advise on food systems, culture and place-led strategy
design food, hospitality and tourism experiences
work alongside farmers, producers, chefs, designers and agencies
support research, insight, benchmarking and feasibility
mentor producers, founders and hospitality teams through periods of growth or transition
guide projects from concept through to delivery
contribute through speaking, writing and public engagement
Projects are delivered through carefully assembled collaborations — drawing on a trusted network across food, hospitality, tourism, 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 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 placeHe 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, workshops, 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 Food & Tourism Development Excellence Award at the Irish Enterprise Awards.
He has held leadership and advisory roles with Euro-Toques Ireland, 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 programmes with TU Dublin.
He is a long-term 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 its contribution to food culture, tourism, sustainability and place-led development.
Selected 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 a number of academic awards and distinctions during his studies at TU Dublin.
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Academic and professional training grounded in 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
Professional Memberships
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.
Behind the work
Start a conversation
Anthony works with a small number of projects and commissions at a time, focused on considered, collaborative and future-facing work.
If you’re 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.