“I have colleagues from all around the world and we exchange experiences and recipes.”
Emanuele Bacchelli is Senior Sous Chef in the Sherfield Building of Imperial’s South Kensington Campus. Since joining Imperial in April 2024, Emanuele has been at the heart of the university’s culinary operations, ensuring fresh, high-quality options are available across campus every day.
His role is fast-paced and dynamic, but that’s exactly what he loves about it. “We put a lot of effort into making the lunchtime here at Sherfield the best. The daily operation is really busy and really fun. I have colleagues from all around the world and we exchange experiences and recipes.”
Championing plant-based menus
January marks Veganuary, and Emanuele has been busy designing menus that celebrate plant-based eating. In December, he hosted a vegan tasting event for Imperial’s sustainability champions, gathering feedback to shape the dishes that are appearing across campus outlets this month.
“For our Veganuary offering, we have a selection of dishes at our outlets including Rasa, the Senior Common Room, Plantworks, Rasoi and Feast. Our beloved customers will see vegan dishes on a daily basis. Beyond January, we also provide one vegan option in every counter daily, all year round.”
Emanuele is passionate about dispelling myths around plant-based diets: “You can have a good intake of protein in a plant-based meal. It’s a very healthy diet and is good for the planet.”
A career built on excellence and respect
Cooking has been part of Emanuele’s life since childhood. Before Imperial, he honed his skills in Italy and the UK, working in Michelin-starred restaurants and large-scale catering. His impressive CV includes roles as Sous Chef at Eton College and Head of Pastry for Alain Roux.
When asked which of Imperial’s values resonate most, Emanuele says they are all equally important: “I want my team to respect each other, work together, be happy and have fun, be real and helpful, be serious about hygiene and food safety, and bring ideas and jokes every day.”
Life beyond the kitchen
Outside of work, Emanuele’s life is just as full. “I have a wife, two kids, one cat, two guinea pigs and a goldfish. I have a busy life!” he laughs.
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