Chef News is sponsored by the the Kitchen Porters Club
After more than a decade in the hospitality industry, Silvio Lisciandrelli has traded the heat of the kitchen for the spotlight of academic achievement. This summer, the Italian-born chef celebrates his graduation from the University of Wales Trinity Saint David’s (UWTSD) BA (Hons) International Gastronomy Management programme in Swansea, marking a transformative journey from restaurant floors to lecture halls and onto a future shaped by both practical expertise and academic excellence.
Silvio, who has worked in the hospitality industry since 2013, first honed his skills in Italy before relocating to Swansea in 2018. He spent several years gaining hands-on experience in a variety of kitchens, including at the renowned Marco Pierre White restaurant, where he encountered a pivotal influence: Dr Jayne Griffith Parry, Academic Director, from UWTSD’s International Gastronomy Management course.
“Meeting Jayne gave me the confidence I needed to return to education,” said Silvio. “I wanted to complement my practical experience with theoretical knowledge and finally complete my academic journey.”
Silvio enrolled in the course at UWTSD, determined to push past his insecurities about studying in a second language and unfamiliar academic environment. “When I started, I was afraid I wouldn’t even finish the first year,” he admitted. “But with the incredible support of my lecturers, I found the confidence to succeed.”
Over the course of the programme, Silvio gained a deep understanding of sustainability, marketing, and provenance, while his favourite aspect remained the real-world placements. A standout moment was his placement at The Beach House, a Michelin-starred restaurant in Oxwich Bay, which he describes as “the apex of my personal and professional development,” and where he is now employed full-time.
“Being immersed in such a high-standard environment was a true challenge and it became my career,” he said.
Silvio now plans to pursue a master’s degree while working in the industry and saving toward launching his own business. Teaching is also on his radar, with a desire to inspire the next generation by sharing his experience.
“I would absolutely recommend this course to anyone looking to deepen their professional knowledge,” said Silvio. “Don’t be afraid to challenge yourself. It’s more than worthwhile.”
Chef News is sponsored by the the Kitchen Porters Club
