MasterChef: The Professionals is set to make its return to BBC One and BBC iPlayer this autumn for its 16th series. In this exciting season, 32 ambitious chefs hailing from various corners of the country will vie for the coveted title of the 2023 Champion.
Allow us to introduce the contestants of the first heat, who will be showcasing their culinary prowess, striving for a chance to advance to the next round!
Tune in for the inaugural heat on Monday, 23rd October at 9pm, exclusively on BBC One and iPlayer.
Cameron
Location: Scottish Highlands
Chef Bio: Twenty-five-year-old Head Chef Cameron has worked in the coastal town of Mallaig all his life. Starting out at 17, he now runs the kitchen of his family restaurant, with mum and brother both working front of house. Cameron lives with his partner and two-year-old son.
Current and Previous Experience: Cameron trained under Donald Mclean and Gary Phillips, as well as doing stages at The Kitchin and Restaurant Gordon Ramsay. He now runs the kitchen at his family restaurant called the Cornerstone.
How did you get into cooking and what do you love about it?
“Food has always been part of my life but I always thought I’d be a football player, like most boys I’m sure! At 18 I was given the opportunity to work as a chef away from home but I found it was too soon after my dad passed away so continued working under Donald until we took the leap to take over the Cornerstone.”
How would you describe your style of cooking and any influences on it?
“My dishes are massively inspired by the local fish and produce I’m lucky to have on my doorstep. Local fishermen bring in fish daily and I base my menus around this. At the restaurant we have to create dishes that can be executed quickly, as every day The Hogwarts Express train stops off in the village and we have about an hour to serve as many people as possible! In a way this is good practice for MasterChef: The Professionals! I’d say my food is seasonal, refined and fresh – celebrating Scotland and amazing produce.”
Why did you want to take part in MasterChef: The Professionals?
“When the restaurant is closed in the winter I like to go and do Stages in other restaurants to grow and learn as a chef. The MasterChef experience is another way of learning and being around fantastic chefs. I embrace the challenge. I’m very excited that this is a part of my journey so early on in my career because I intend to keep growing and learning as a chef.”
Outside of cooking what are your passions?
“Any time I’m not at work I spend with my girlfriend and my little boy. It’s hard fitting in family life with chef life so it’s important to prioritise that. I love running, fishing and really enjoy golf too, so that will occasionally creep into my days off – if there’s time.”
Catrin
Location: London, originally from Sweden
Chef Bio: Head Chef Catrin is 31 and works for a contract catering company in Central London. Born in Sweden, she trained in Culinary Arts and Meal Science before moving to London in 2013 to pursue her career as a chef. She has worked for both large corporations and Michelin-starred establishments and lives in London with her husband Josh.
Current and Previous Experience: Catrin trained at Örebro University and has worked for both the Citi Group and The Goring Hotel. She currently works for Bartlett Mitchell caterers.
How did you get into cooking and what do you love about it?
“I come from a really foodie family and remember cooking with my father and grandmother when I was a little girl. I never really thought about it as a career until I was a bit older though. I originally went to marine school as I wanted to be a coastguard but that didn’t work out. I ended up studying food science where I wrote a 40,000 word dissertation on Sorbet! From that moment I hooked and just wanted to keep learning. I love that food and cooking is about science, theory, being organised but ultimately creating tasty dishes. It’s never ending in terms of what you can learn and I love that.”
How would you describe your style of cooking and any influences on it?
“My first job in London was in a well-known Michelin kitchen. I spent four years working around the various sections, starting as a commis and working up to Junior Sous Chef. This was the best training ground where I learnt classic techniques and the importance of consistency, and this still hugely influences my cooking. Since working in catering, I’ve had more scope to develop my own food. I design fine dining menus monthly and have the freedom to create my own dishes. I’m passionate about no waste and will use up basic ingredients leftover from the café in the day and turn them into something new, like porridge oats into bread. If I had to sum up my style I would say classic, no waste and a sparkle of Swedish touch.”
Why did you want to take part in MasterChef: The Professionals?
“I’m in control of my food on a daily basis and have got used to pushing myself, but I want to be pushed further and I think a competition like this does exactly that. I always put in my best efforts and seize opportunities and this is another, unique, way to do it. It’s a challenge and I’d love to win but I’m trying not to plan that far in advance. I take each moment as it comes.”
Outside of cooking what are your passions?
“My husband and I are both a big fan of the outdoors, he is a running nerd so we’ll often go running together or for a long cycle. It’s great way to clear the head, especially when you’re in the kitchen for most of the day.”
Himanshu
Location: East London, originally from New Delhi, India.
Chef Bio: Chef de Partie, Himanshu is 24 years old and works for a private members’ club in Mayfair, London. He was born and raised in New Delhi, and has worked across India and Dubai before moving to the UK last year.
Current and Previous Experience: Himanshu studied at the International Institute of Hotel Management, New Delhi. In New Delhi, he has worked at Five Palm and L’Atelier de Joël Robuchon in Dubai. He now lives in London where he works at Annabel’s.
How did you get into cooking and what do you love about it?
“Food has always been part of the family. I remember my mother making fresh flatbreads back in India and feeding them to the cows who came to visit at the windows. The first time I made something myself I was around eight years old and it was a Chai Tea for my mother. The look on her face when someone made something for her was priceless and that’s when I realised the power of cooking for someone.”
How would you describe your style of cooking and any influences on it?
“I was trained in India but then when I worked in Dubai I spent time in French and Japanese restaurants. I grew up eating Indian street food but have worked in high end places where presentation is key. My style of food is a combination of it all – modern European with classic Indian influences.”
Why did you want to take part in MasterChef: The Professionals?
“I started doing cooking competitions in Dubai and really enjoyed them, so when I moved to the UK I wanted to continue. MasterChef: The Professionals was the first competition I came across so I applied. I speak to my mum back home in India every day and all I want really is to make my family proud.”
Outside of cooking what are your passions?
“I love learning about food from all over India and my dream one day is to visit more regions and experience the difference in cuisines. As well as travelling, I love to sing and dance. You can usually catch me singing along whilst cooking.”
Dara
Location: Hampshire, originally from Limerick, Ireland.
Chef Bio: Sous Chef Dara, 24, moved to New Forest from Limerick, Ireland at 16 to start his journey to becoming a chef. Son of a chef, Dara’s whole family work in the hospitality industry and he hopes to make them all proud by competing in MasterChef: The Professionals this year.
Current and Previous Experience: Dara completed an apprenticeship at Brockenhurst College , then went on to work at The Wykeham Arms in Winchester and Queen’s Hotel in Portsmouth. He now works at 36 on the Quay in Hampshire.
How did you get into cooking and what do you love about it?
“When I was a kid I wanted to work as a mechanical engineer in the army, but after I got my first job in a kitchen after finishing school I knew cheffing was for me. My dad was a chef for over 50 years and he’s just retired. My mum was a waitress and my brother and sister work as managers in hotels. Cooking is in my blood. I was silly to think I’d do anything else other than cooking to be honest!”
How would you describe your style of cooking and any influences on it?
“I started off as a pub chef but then worked up to 2 AA Rosette-awarded restaurants and now I work at a 3 Rosette. I love fine dining food and using every part of the animal in my cooking. Foraging for ingredients is also really rewarding. I’m inspired by the seasons and the produce around me and I see my style as modern European.”
Why did you want to take part in MasterChef: The Professionals?
“I want to be a role model for young people and show that you can come from nothing and build up to something great. I’d love to use the competition as a stepping stone for my own restaurant one day. In the meantime I just want to build up my confidence and challenge myself.”
Outside of cooking what are your passions?
“I played rugby throughout school and after for Richmond RFC and loved it. I like sports and spending time with my family. I haven’t played rugby for a while but I still enjoy watching it with my mates. It’s social too which is great because us chefs don’t get a lot of time outside work.”
