Stephen Toman

Chef Stephen Toman's culinary philosophy at OX is deeply rooted in craft, precision, and an unwavering commitment to ingredient-led dining. He envisions OX not just as a restaurant, but as an experience, delivered in a relaxed, simple environment akin to Parisian fine dining, yet distinctly Belfast. His ethos emphasizes a hands-on approach, where the quality and consistency of the food are paramount, rather than adhering to any rigid formula for accolades. His ingredient sourcing is meticulous and hyper-local, driven by the desire to celebrate the bounty of what's available on their doorstep. Toman has cultivated robust relationships with local growers, including Drew Fazer from Crossgar, the walled gardens at Helen’s Bay, and particularly Ballywalter Estate in Bangor. This symbiotic relationship with suppliers, especially with Lady Dunleath, enables access to unique specialty produce like edible flowers and fig tree leaves, inspiring entirely plant-focused dishes. He champions his team's involvement in the entire process, from selecting vegetables to harvesting them, fostering a deeper connection to the seasons and the produce. A significant pillar of his philosophy is the elevation of vegetables beyond mere garnishes. Toman asserts that "Vegetables can be so much more than a garnish," requiring immense creativity and care to make them truly shine. He draws inspiration from visionary kitchens like L'Arpege and Noma for their innovative use of plant-based ingredients, recognizing a growing customer desire for healthier, vegetable-centric dining. While meat and fish are carefully sourced, the true challenge and artistic expression lie in transforming humble vegetables into compelling, exciting dishes. Sustainability is a huge priority for Stephen and The Ox, reflected in their sourcing of sustainably caught fish, conscientiously farmed meat, and local vegetables. His overarching vision is to celebrate and push the boundaries of local produce, making it taste as natural and evocative as possible, aiming for nostalgia and familiarity rather than obscure foraging, believing the greatest compliment is when a dish reminds a customer of their grandmother's cooking. Chef Stephen Toman's technical mastery is a sophisticated blend of classical French precision and contemporary Nordic innovation. His foundational training at Michelin-starred Parisian institutions like the 3-star Taillevent, L'Astrance with Pascal Barbot, and L'Arpege with Alain Passard instilled a rigorous discipline, competitive drive, and meticulous attention to detail. This robust French technique forms the bedrock of OX's kitchen operations. However, Toman broadened his horizons with stages at Copenhagen's Relæ and Noma, absorbing what he describes as "Copenhagen's coolness." This experience inspired him to "mix it all up"—combining French cooking techniques with a more adventurous, ingredient-first approach. The result is a unique style that balances classical skill with a progressive mindset, pushing boundaries while maintaining a deep respect for the product. His approach to flavor and plating is distinctly ingredient-led, aiming for dishes that allow the natural essence of each component to "sing." The OX experience revolves around a tasting menu, where a larder list of 30 seasonal ingredients is presented, allowing the kitchen to serve dishes based on what is best that week. Each dish is "meticulously thought out," transforming simple ingredients into culinary revelations that provoke excitement and awe. Plating is artful and intentional; the open kitchen concept and the natural views from the window serve as the restaurant's "artwork," ensuring the focus remains squarely on the vibrant colors and textures of the food. The atmosphere is one of constant performance, where chefs seamlessly collaborate to add final, elegant flourishes. Among his most legendary signature dishes are the innovative "celeriac three ways" (purée, remoulade, hay baked celeriac) topped with verjus-soaked grapes and English autumn truffles, and the evocative Hay baked celeriac with black trompette, truffle, and lardo. Another celebrated creation is the Halibut, romanesco, curry, bergamot, and oyster leaf, showcasing his dexterity with seafood and complex flavor profiles. A memorable dessert, a "boozy" apple crumble play, featured Bushmills jelly, lavender, oats, and baked apple sorbet.

Career

• Head Chef and Owner at OX, Belfast