Alumni
Anthony O'Toole
Founder of Fat Tomato | Director of AOT – Global Specialist in Food, Tourism & Hospitality Development | Chef & Writer | Slow Food Advocate
“My time at TU Dublin gave me the foundation, confidence, and creative space to think deeply, research widely, and push boundaries across food, tourism, and sustainability - both in Ireland and internationally.”
Anthony O’Toole is a chef, writer, and internationally recognised specialist in Irish food culture, tourism, and hospitality design.
A first-class graduate of TU Dublin with a BA (Hons) in Culinary Arts and a Master’s in Culinary Innovation & New Product Development, Anthony has spent over two decades shaping the narrative of Irish food and tourism. He also holds an Advanced Diploma in Media & Social Media Law from The Honorable Society of King’s Inns and is WSET Level 3 certified in Wines & Spirits.
He is the founder of Fat Tomato, a celebrated edible garden and biodiversity project on Carrig Rua Hill in North Wexford. Home to over 500 organic heritage seed and plant varieties, Fat Tomato is a living pantry where Anthony creates small-batch condiments and drinks that reflect his belief in flavour-first, story-driven food.
Through his consultancy agency, AOT, Anthony works behind the scenes with top-tier artisan producers, chefs, destinations, and hospitality brands to drive sustainable innovation across gastronomy, events, tourism, and place-based storytelling.
Anthony co-founded Taste Wexford, the Irish Food Champions Assembly and spearheaded #ThisIsIrishFood, a global digital campaign designed to spotlight the modern Irish food story and the people shaping it.
He has judged for international awards including Blas na hÉireann, Great Taste, and the IACP Food Writing Awards, and regularly speaks at festivals, forums, and panels across Ireland and Europe. His writing has featured in publications including Georgina Campbell Guides, Irish Country Living, and The Irish Times.
Qualifications
Advanced Diploma in Media and Social Media Law, The Honorable Society of King’s Inns (2020)
MSc in Culinary Innovation and New Product Development, Technological University Dublin (2011)
– Awarded Best New Product to Succeed in the Marketplace
WSET Level 3 Award in Wines and Spirits, Wine & Spirit Education Trust / Technological University Dublin (2009)
BA (Hons) in Culinary Arts and Related Sciences, Technological University Dublin (First-Class Honours, 2009)
– Awarded a Gold Medal for one of the top overall grades across the University in 2009
Awards
Blas na hÉireann Producers’ Champion (2025)
Fáilte Ireland Food Champion (2016–2020)
Silver Chef Award (2009)
Guild of Sommeliers in Ireland Award (2009)
Scholarship to study Sherry in Jerez (2009)
Professional Affiliations
Irish Food Champions Assembly (cofounder)
International Association of Culinary Professionals
Euro-Toques Ireland
Slow Food Ireland
Guild of Sommeliers in Ireland
United Nations Chefs’ Manifesto
World Food Travel Association
Talamh Beo
Research Interests and Expertise
Anthony’s research interests lie at the intersection of gastronomy, sustainability, tourism, and storytelling. He specialises in:
- Hospitality and tourism design through architecture, branding, food and storytelling
- Regenerative food systems and circular economy models
- Sustainable and experience-led tourism
- Food culture, culinary heritage, and place-based identity
- Innovation in hospitality, retail, and agritourism
- Biodiversity, seed sovereignty, and organic horticulture
- Brand storytelling and visitor experience design
- Food policy, public engagement, and community-led development
He is particularly focused on how food and drink can be used to spark social, cultural, and economic impact in rural regions -through immersive experiences, community networks, and collaboration between producers, chefs, and tourism leaders.
Publications
Georgina Campbell Guides
Irish Country Living
The Irish Times
Hot Press
The Independent
Links
LinkedIn www.linkedin.com/in/anthonyotoole