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HomeAcademic staffMr Matteo Di Russo

Mr Matteo Di Russo

National Bakery School

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I joined LSBU in 2023, as Bread and Pastry Lecturer for The National Bakery School.

I am Module Leader in Bread Production and Technology at L4 and in Advanced Bread Fermentation and Technology at L5.

In 2019, i obtained the Boulangerie Diploma at Le Cordon Bleu Culinary Institute in London. My professional career includes working as Baker for the Savoy Hotel, Cord Restaurant by Le Cordon Bleu, and Hotel Cafe Royal where i also produced bread for the 2 Michelin Star Alex Dilling Restaurant.

Courses taught

Baking Science and Technology - BSc (Hons)