Marco Sannio

I’m a passionate and experienced Culinary Arts Management lecturer here at UCB, with a proven track record in teaching across all levels, from Level 4 through to Level 7 (Masters). I’ve worked with Heston Blumenthal and the Fat Duck team to develop a curriculum that aligns with current industry standards. I was fortunate to work with MCA chefs (chefs who have achieved master-level certification or membership in a professional association) at the “Royal Society of Science” in London as a Hospitality Head Chef in form of “Diplomatic Gastronomy”. This venue is exclusive and not open to the general public but only to royals, celebrities, well-known scientists and politicians.

I have over 25 years of industry experience as a professional chef in the UK and abroad, and therefore bring a wealth of that knowledge and insight into my lectures and seminars, as well as practical skill sessions in the kitchen. In my journey, I’ve worked in a variety of settings, from hotels to high-end restaurants, corporate dining, sporting venues and location catering. As a development chef, I’ve also successfully developed my own products that reached the high street market, giving me first-hand knowledge of how to recognise and identify what’s trendy in the food industry. Previously, I also managed and ran my own food supply chain company (import and export).

I was also a Study Programme Owner (SPO) and Chef Lecturer in further education (FE), where I designed programmes, developed curriculum and led teams to deliver relevant qualifications. I enjoy sharing case studies from my own experience to inspire my students to be innovative and think critically about the industry. Currently, I’m a personal tutor and module leader for the MA in Restaurant Operations Management at MA level. I take pride in being a good listener and supporting students’ individual journeys. I also value cultural diversity and inclusivity, and the fact that there’s never a dull moment here at UCB.

My expertise centres around advanced professional cookery, molecular gastronomy, food law code of conduct, food supply chain management, food safety management system, new product development (NPD), and food sensory attribute science. I’ve won an array of awards throughout my career, from the ‘Victoria Award’ with Westminster Kingsway College London for being the most innovative student, to the “BritCa” competition in the USA, where my team won in the new product development (NPD) category.