Anthony O’Toole is an Irish chef, grower and food, hospitality and tourism design specialist whose work explores the connection between flavour, land, culture, people and place. He is widely regarded as one of Ireland’s leading voices in food, sustainability and place-based tourism, with a particular focus on hyper-local and circular food systems.

He is the founder of Fat Tomato, a tiny edible garden and living food project in North Wexford. Developed over eight years and launched in late 2024, Fat Tomato brings together growing, making and storytelling to explore heritage varieties, biodiversity, and both new and old Irish flavours. The project grows over 500 open-pollinated crops and produces small-batch, one-of-a-kind condiments, drinks, ferments and garden seeds, guided by the belief that flavour begins in the soil and that the season leads every decision. Within months of launching, the project was recognised by The Irish Independent as one to watch for 2025.

Alongside Fat Tomato, Anthony works internationally through his consultancy and advisory practice, AOT, supporting chefs, artisan producers, hotels, destinations and public bodies to shape food-led strategy, experiences and storytelling rooted in people and place. His work often focuses on moments of opportunity or change, helping ideas take shape and bringing clarity, coherence and momentum to food, hospitality and tourism projects.

Anthony was named Blás na hÉireann Producers’ Champion 2025, an award presented by producers themselves in recognition of his long-standing support of Irish food and drink. He is a Slow Food advocate and a member of Talamh Beo, Euro-Toques Ireland, the International Association of Culinary Professionals and the United Nations Chefs’ Manifesto community. He is also a former Fáilte Ireland Food Champion, a co-founder of Taste Wexford and the #thisisirishfood movement, and regularly serves as a judge and advisor for leading food and hospitality awards and industry organisations in Ireland and internationally. He is a regular speaker, moderator and contributor at food festivals, cultural events and public conversations on the future of Irish food.

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