Jakub Radzikowski has a PhD in molecular biology. He used a systems biology approach to investigate Escherichia coli persister cells, which are in a special metabolic state that makes them tolerant to antibiotics. After completing his PhD, he decided to take a detour to cook 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 towards 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 ICL, he focusses on an interdisciplinary project called “Chemical Kitchen”, which is a part of the ICL Pedagogy Transformation effort. His work on Chemical Kitchen involves designing a course for 1st-year students, in which they learn practical laboratory skills and approaches through the non-threatening parallel of cooking, with focus on manual and transferable skills.
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