Jakub Radzikowski holds a PhD in molecular biology from the University of Groningen. In his PhD research, he used a systems biology approach to investigate Escherichia coli persister cells, which achieve a special metabolic state that makes them tolerant to antibiotics. After his PhD, he took a detour into cooking and completed the Grand Diplome course at Le Cordon Bleu London. He has since been working in fine-dining within Michelin-starred restaurants in London as a chef. He currently works for Imperial College London as a Culinary Education Designer and at partner company Kitchen Theory.
Kitchen Theory is a gastronomy design studio which organises multisensory dining experiences as a way of bringing gastronomy science out of the lab to communicate and test ideas and develop collaborations that work toward the overarching goal of ‘improving global wellbeing through innovations in gastronomy’. At Kitchen Theory, Jakub cooks and develops new dishes as a chef, as well as conducts research and develops audio-visual content.
At Imperial, Jakub is a core team member of the Chemical Kitchen project, part of the Imperial Pedagogy Transformation initiative. His work on Chemical Kitchen involves designing a course for first year undergraduates where they learn practical laboratory skills and approaches through the non-threatening parallel of cooking, with focus on manual and transferable skills.
Visit Jakub Radzikowski’s Imperial College profile »