Staff profile

Leonard Cseh

Senior Lecturer and Professional Development Lead for Culinary Arts and Food Development

Leonard Cseh working with students on competition dishes


Culinary Arts and Management


College of Business, Law and Social Sciences


Centre for Contemporary Hospitality and Tourism


Buxton Campus



I am a Lecturer on our Culinary Arts and Management programmes. I also work with employers in the UK, Europe and the USA regarding undergraduate placements and graduate internships. My role allows me the great opportunity to work across our Devonshire Campus in Buxton and sites in Derby.

Teaching responsibilities

My teaching responsibilities include experiential learning on our culinary pathways for developing professional standards and employability within our student body. I work with internal and external partners in order to provide our students with real world learning opportunities in order to develop their academic and professional skills.

I teach on modules from levels 4 - 6, including Professional Kitchen Operations, Kitchen and Larder Skills and Processes, Food Science and Fermentation, Innovatve Food & Gastronomy and Anthropology of Food.

I supervise Independent Studies at level 6.

I have previously supported/supervised Masters dissertations.

Professional interests

I am an external examiner for two other higher education institutions. As an external examiner I review sample scripts sent by the HEI. This is to ensure staff maintain nationally (and internationally) comparable standards in undergraduate, postgraduate taught and postgraduate research degree programmes.

I am a keen advocate of professional industry exposure. I am always talking to industry regarding professional developments, placements and graduate opportunities.

I have a professional interest in food science and how science works within our everyday products, cooking methods and service delivery.

Research interests

I have a keen interest in the anthropology of food with particular emphasis on the psychology and causal patterns of consumption habits and rituals. I have submitted papers to research conferences. I have also had papers accepted into peer reviewed academic journals.

I am keen on reseraching Asian based dishes, understanding the philosophies behind them and reinterpreting them based upon flavour profiles of the host nation.

I have recently submitted a bid for funding in order to research the skills gap/shortage in our industry.

Membership of professional bodies


Undergraduate qualifications

Postgraduate qualifications

Recent conferences

Flight Hospitality Conference March 2018, Neuchatel, Switzerland. This was a conference bringing the hospitality industry and academia together.

Council for Hospitality Manegement Education (CHME), May 2017

Experience in industry

I have previously worked in private country clubs, Michelin starred properties and country house hotels in management positions in the UK, Italy and USA.

International experience

Additional interests and activities

I am a keen Derby County fan and enjoy attending games when possible. I have recently taken up boxing (purely for pleasure) which is an enjoyable and energetic past time. I also enjoy rugby, although my playing days are sadly behind me.

Recent publications

Cseh, L., Crilley, E. (2017) A Preliminary Investigation into the food service market, cooking, presentation and plating techniques. Does it enhance the dining experience? (CHME conference proceedings May 16th 2017)

Alonso, A.D. Dr.; Cseh, L.; Sakellarios, N.; Cooper, S.J.; Jones, C. (2016) Value for money’ and the restaurant experience: A case study of supply and demand stakeholders. International Journal of Leisure and Tourism Marketing, Vol. 5, No. 1, pp.44–65

Alonso, A.  D. Dr.; Cseh. L, Sakellarios N. (2015) The Theory of Planned Behaviour in the Context of a Food and Drink Event: A Case Study. Journal of Convention & Event Tourism, 16:3, 200-227, DOI: 10.1080/15470148.2015.1035822

Alonso, A.D. Dr.; Cseh, L.; Sakellarios, N.; Cooper, S.J.; Jones, C. (2014) Value for money’ and the restaurant experience: A case study of supply and demand stakeholders: A preliminary study.(CHME conference proceedings May 28th 2014)

Cseh, L. (2012) Can Flow State enhance learning on Culinary Arts programmes?(CHME conference proceedings May 9th 2012)

Close, H. & Cseh, L. (2012) Nutritional benefits of local produce: A multi modal approach with specific reference to the Peak District. (CHME conference proceedings May 9th 2012)