Anthony and his team enjoy working ‘behind the scenes’ with various brands, public personalities and campaigns on future thinking, design and curating memorable food, drink and travel experiences.Anthony enjoys working on projects in Ireland or internationally as an advisor, creative and strategy development lead or from a research and travel point of view that involves one or more of the services below. Some of the work that he does emerges in long-term projects or formal partnerships. Among the work that he delivers include:> Creative and business direction> Project management> Regenerative agriculture and rural development > Sustainable food systems > Agri-tourism development> Food, drink and travel writing> Development of indigenous food, drink, culture and travel > International benchmarking> Strategy development and implementation> Public policy> Community engagement > Championing the visitor experience > Design exceptional experiences and campaigns> Brand, identity and architectural design > Education, policy and accreditation > Industry and academic research

Culinarian Press is a food library, an international culinary resource listing some of the most celebrated food, drink and cookery books, magazines, menus, people, podcasts, films and television programmes. It also showcases a global list of culinary travel, edible plants, pantry and drinks cabinet stables - plus lots more….This 10-year project will be made available online in 2024.

The Irish Food Champions are an assembly of expert food, beverage and tourism experts and activists on the island of Ireland.We are producers, chefs, brewers, restaurateurs, hoteliers, educators, retailers, academics, food historians, writers, speakers, content creators, menu designers, food festival & event planners and food tourism professionals. We believe in the importance of food and beverage in the growth of a country’s culture, heritage and tourism.

Through a nomination and selection process, Anthony was appointed a Food Champion for Fáilte Ireland, Ireland's National Tourism Development Authority in June 2016. As stated on Fáilte Ireland's website - "As Ireland’s contemporary food scene has emerged in recent years, characters have emerged also, at a grass roots level, championing that scene. People not only contributing to Irish food and cooking through their own individual roles and businesses, but working in their communities, in collaboration with others, to progress Ireland’s immense food potential.Over the course of the previous years, Fáilte Ireland initiated a process to identify these people; not the big established names of the Irish food scene, but the emerging players having an impact in their locality. Members of the tourism, food and hospitality industry all across Ireland identified people on the ground with proven ability to champion Irish food, influence Irish cuisine, promote and develop Irish food tourism; individuals recognised locally as doers, networkers, connectors; people who know how to talk the talk, but also walk the walk. Since then Fáilte Ireland has sought to support their emergence as Ireland’s Food Champions.They come from a wide variety of backgrounds and they all have different roles in the championing of Irish food. But they are united by their immense pride and their absolute conviction in Ireland’s food tourism potential. They want to shout from the rooftops that Ireland has a unique food experience; one that is honest and authentic, one that is as much about the people as it is about the product and the recipes. But they also want to educate, develop, connect the dots, to ensure that what we promise is what we deliver.Each has intimate knowledge of their own area. They are an essential local connection to what is happening on the ground; they are mediators, they are disseminators, they are all communicators."

External Course Validator for the MA Gastronomy and Food Studies [2017]External NPD Judge for M.Sc. Culinary Innovation and New Product Development showcase event [2013, 2014, 2015, 2016, 2017, 2018]External Advisor on Bachelor of Science (Hons) Culinary Science [2014]

> Private chef and event caterer for people and businesses around the world - weddings, family celebrations, launches, exhibitions, and business events. Have organised events and catered for as little as one person up to 350 people. > Design and bake occasion cakes and sweets for private and corporate clients.> Home kitchen design and planning. > Private cookery tutor.

Anthony was the Head of the Food Council for Euro-Toques Ireland from 2018 to 2023, which was established by the late Myrtle Allen to help protect and promote Ireland’s small food and drink producers and bridge the connection between chefs, cooks and producers.Euro-Toques Ireland is a member-based community of chefs, cooks and producers who pride themselves on being the custodians of Irish food heritage. It is a platform where chefs and producers meet to celebrate the best of Irish produce and inspire the future generation. For more information, please visit euro-toques.ie.

> Assist with the planning and delivery of hands-on cookery lessons which covers a broad culinary knowledge base on knife skills; meat and fish handling; fruit, herb and vegetable identification; kitchen planning; cookery methods and presentation techniques; bread making; cake baking and decorating; and history and general information on worldwide cuisines.> Perform cookery demonstrations for a range of culinary themes and cuisines.> Design and develop cookery school courses in line with consumer insight and industrytrends. > Write courses to meet City & Guilds certification.> Contribute to the production of copy and communication content across print and onlinemedia in order to attract and attain a specific customer and corporate business base.

> Bring new ideas, innovation and processes to the organisation's business development, procurement, communications, and culinary drivers, ensuring Irish food and drink are at the heart of everything they do. > Work with senior management and directors on various projects and business strategies to reposition the company and grow the organisation's presence across the island of Ireland. > Organise, design and assemble bid tender proposals in line with client tender guidelines for new and existing at-work and student catering, dining, retail, and corporate hospitality contracts across all business sectors. > Represent the organisation at key business development meetings with internal and external partners. > Key influencer in redeveloping the umbrella brand KSG and their corporate services division Two and You, designed in partnership with Patrick Guilbaud, Two-Michelin Star Restaurateur. > Develop site-specific hospitality brands for corporate clients and a number of retail pilot programs to include management of the design and creation of new brands, websites, digital and print material. > Lead and manage a number of food development projects: chef recipe manuals, company nutrition and wellness policy, sustainability and CSR initiatives, hospitality menu programme and an in-house food-to-go collection.> Work on several communication and technology projects to drive and improve effective communication between the organisation, its clients and customers. > Be part of the key mobilisation team for rollout of new restaurants and company initiatives.

While maintaining my business development position, I did a 9-month fast-track management development programme, undertaking different chef and hospitality managerial roles across the corporate division and retail sites. Throughout this programme, I was mentored by many senior managers within the organisation on all aspects of running a profitable restaurant and hospitality operation, from managing an effective team to reporting procedures for the Head Office. I also spent some time working in the different functions of the group from IT, finance, procurement and HR.