My name is Samuel Gebbia. I am a Swiss-trained chef and pastry chef, currently working in food production and operations in Dublin where I decided to return to school for a Master’s in Gastronomy and Food Studies at TU Dublin.

Having worked in kitchens and food businesses across Switzerland, Thailand and Ireland, I have developed a strong appreciation for both traditional craftsmanship and the practical challenges of running a food business.

This research grew out of my own experiences navigating the balance between efficiency, innovation and the human side of food production. I am particularly interested in understanding how technology can support, rather than replace, the skills, knowledge and values that make artisanal baking unique.

Through this study, I hope to learn from both industry professionals and consumers, bringing their perspectives together to explore a more synthesised picture of automation in food SME’s.