Anthony Wright MCA

Anthony's Profile

Job title

Senior Lecturer

Academic qualifications

MA, BA (Hons), Cert Ed

Telephone

0121 604 1000

Profile

I have a wealth of experience from more than 30 years in the hospitality industry. My classical training was extensive and varied – initially I was head chef at Mallory Court Country House Hotel (Relais and Chateaux) which held one Michelin Star. I have also worked in some three Michelin Star restaurants, with Nico Ladenis at Ninety Park Lane and with Pierre Koffman at La Tante Claire.

During this time I won the title Junior Master Chef of Great Britain and represented the UK in the WACS contest where I came 3rd in the world, with judges including Paul Bocuse and Anton Mosimann. In 2016 I represented the UK in the Bocuse d‘Or, the world’s most prestigious and challenging culinary competition.

In 2017 I was awarded the MCA Master of Culinary Arts, the highest honour in the catering industry. This award has never been given to another lecturer in the history of the award, which began in 1987.

My current position as Senior Lecturer is diverse and challenging, and presents me with opportunities to pass on a legacy of classical culinary skills. I am passionate about utilising the opportunities and experience that have been afforded to me in ways that benefit others.

In 2017 I was awarded Springboard’s regional and national mentor award. I also received the H&C Expo Mentor Award 2018 for Best University Chef Mentor. This was in recognition that over many years, I have reinvested this expertise into University College Birmingham students, both in lessons and as part of the competition team, and it has been a pleasure to see so many of them go on and achieve such great things.

My most recent accolades include the 2018 Louis Cipolla Award by the British Culinary Federation, and the 2018 Worshipful Company of Cooks Lecturer Award.

I have been instrumental in the development of the Royal Academy of Culinary Arts Apprenticeships.

Teaching

I have taught on many programmes including NVQs and VRQs at Levels 1, 2 and 3.

I currently teach the Royal Academy of Culinary Arts apprentices at Levels 2 and 3, as well as full-time Level 2 Professional Cookery.

External engagements

I play a lead role within the University College Birmingham culinary competition team.

I am an academician with the Royal Academy of Culinary Arts.

I am a supporting coach for Bocuse d‘Or Team UK and attend events nationally and internationally.

Learn more about the College of Food and Hospitality Management

Discover more