Dr. Szymon Lara

Lecturer in Culinary Arts – University of West London
Affiliate – Royal Botanic Gardens, Kew

Dr Szymon Lara is a Lecturer in Culinary Arts at the University of West London, where he teaches across undergraduate and postgraduate programmes including nutrition, food management and culinary arts. He also contributes as a guest lecturer at other higher education institutions in the UK. His work focuses on food systems, gastronomy and culinary science.

Raised in the Polish countryside, he developed an early connection to agriculture and food. After moving to the UK, he trained professionally as a chef before transitioning into academia. He holds a Foundation Degree from London South Bank University, a BA in Culinary Arts and Business Management from Middlesex University, an MA in Food Business Management and a PhD in Food Business and Nutrition Science from the University of West London, conducted in collaboration with the Royal Botanic Gardens, Kew.

His research explores heritage and traditional foods, minor varieties and underutilised crops, with a focus on sustainability and food and nutrition security. His work bridges agriculture, gastronomy and food science, engaging stakeholders from growers and chefs to policymakers. He has presented at international conferences and published in the fields of culinary arts, gastronomy and food science.

Since 2025 recognised as an Expert for IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism), Dr. Szymon Lara’s current projects include research on cooking-based interventions for people with Type 2 diabetes, in collaboration with the West London NHS Trust, and participation in the European DIVERSICROP initiative (CA22146), which focuses on sustainable food production through underutilised crops.

Szymon is an Alumnus Affiliate of the Royal Botanic Gardens, Kew, an Associate Member of the Institute of Food Science and Technology (IFST), and a Member of the International Centre of Hospitality and Aviation Resilience Management (ICHARM). His interests include food security, sustainability, agrobiodiversity, culinary heritage and innovation.