MasterChef: The Professionals is set to make its return to BBC One and BBC iPlayer this autumn for its 16th series. Thirty-two ambitious chefs hailing from various corners of the country will vie for the coveted title of 2023 Champion.
Get acquainted with the second group of contestants for the week, who are poised to dazzle with their culinary skills, all in the quest to secure a spot in the next round!
Tune in for the second heat of the week on Tuesday, 31st October, at 8pm on BBC One and iPlayer.
Molly
Location: Leeds
Chef Bio: Leeds based Private Chef Molly has been working in kitchens since she was 12. Now 27, Molly owns her own private hire business with her partner Charlotte.
Current and Previous Experience: Molly started her journey to becoming a chef at a local French Bistro, she then worked at Kendell’s Bistro in Leeds and The Vincent and Wine & Wallop. She now owns a private chef company called byMölly.
How did you get into cooking and what do you love about it?
“As a child my mum was always working so I wanted to cook a nice meal for her to come home to. I didn’t want her having microwave meals so taught myself how to cook proper food. I just loved it from the off. It was the only thing that felt natural to me and I was good at it. I knew that was my path.”
How would you describe your style of cooking and any influences on it?
“I spent so many years in a French Bistro learning classic French food and this is still a huge part of my cooking. My style is hugely varied when it comes to my food business but as a whole it’s fine dining with a Molly twist. I want it to be accessible though – not overly intricate – just really good food, great flavours and appealing presentation.”
Why did you want to take part in MasterChef: The Professionals?
“I’ve cooked for as long as I can remember and I just love what I do. I want to see what I’m capable of and I want to inspire other young chefs – especially young females. You don’t have to come to from the best backgrounds to make something good out of yourself.”
Outside of cooking what are your passions?
“I am a massive football fan and I support Leeds United. I met my partner Charlotte playing football too.”
Lauren
Location: Mitcham, Surrey and works in London.
Chef Bio: Twenty-nine-year-old Lauren works for a catering company in London. Classically trained, she has spent the last seven years working within the event catering world. She lives in Surrey in her family home.
Current and Previous Experience: Lauren trained at Westminster Kingsway College. She then went on to work at 34 Mayfair, in food development at Bakkavor Foods and then into hospitality catering at Bennett Hay. She now works for Harry’s Kitchen, a party design and catering company in London.
How did you get into cooking and what do you love about it?
“I have Jamaican heritage and used to go on holiday there every year from ages 4 – 16. Food was always a big feature in these holidays and brought a real sense of occasion. I was all set to go and study law at university but pulled my UCAS application last minute. This was thanks to my Food Technology A-level teacher who saw my passion for food. She helped me apply to catering college and the rest is history!”
How would you describe your style of cooking and any influences on it?
“I’d describe my food as bold, creative and flavoursome. I love big flavours and spices. My biggest influence with food came from my dad and sister who love to cook and both taught me the basics from a young ag. They really sparked my interest in food and cooking.”
Why did you want to take part in MasterChef: The Professionals?
“I applied to MasterChef: The Professionals before but didn’t make it past the audition stage. In hindsight I’m glad, as six years later I feel more than ready. I’ve matured, I’m far more confident in my skills in the kitchen and believe all in God’s timing.”
Outside of cooking what are your passions?
“Sounds cliché but I love to go out to eat and always try to find the niche family run restaurants as they always have the most authentic food. I’ve also found a new love for pilates, barre and fitness classes as a whole.”
Joaquin
Location: Clapham, London. Originally from Venezuela.
Chef Bio: Venezuelan born Joaquin, 28, is Sous Chef at a Michelin-starred restaurant. He moved to the UK in 2017 and has spent the last six years working in London restaurants. He lives with friends and has a girlfriend, Alicia.
Current and Previous Experience: Joaquin studied professional cookery at Instituto Culinário de Caracas in Venezuela. He then spent two years working at two of the country’s most prestigious restaurants – La Esquina Caracas and La Isabela, before moving to the UK and working at Spanish Tapas restaurant Camino for four years. He now works at Club Gascon, a French Michelin-starred restaurant in central London.
How did you get into cooking and what do you love about it?
“Food and cooking has always played a huge part in my life since I was young. My mother is an amazing cook, and I learnt a lot from being her little helper whilst she prepared meals for our family. I used to bake cakes at home and loved bringing them into school to surprise my friends. I initially started studying business and communications at university, but very early on I realised that my true passion was to become a chef. I feel that when I am working, I am on fire. What I love about being a chef is bringing people joy through my creations.”
How would you describe your style of cooking and any influences on it?
“My style of food is multi-cultural, probably because of all the different experiences that have inspired me. I love classic French, but also Spanish flavours, Italian influences from my grandfather and native Venezuelan influences too. Nowadays, I use all of this to deliver a balance of traditional flavours with modern and innovative techniques. So it’s a real mix!”
Why did you want to take part in MasterChef: The Professionals?
“I applied to MasterChef to really challenge myself. Since I moved to the UK from Venezuela, I have felt so welcome here. But I’ve constantly pushed myself to learn and develop. MasterChef for me was an opportunity to grow personally and professionally, to meet other talented chefs and be part of a unique experience.”
Outside of cooking what are your passions?
“I have lots of different interests in life. I’m very sociable and love getting together with friends and spending time with my girlfriend. I love playing squash, football as well as skiing and surfing. I’m a big fan of electronic music and a party lover. I also have family all over the world, so I often travel to visit them and love exploring new places.”
Evelina
Location: Perth, Scotland. Originally from Lithuania.
Chef Bio: Twenty-eight-year-old Chef de Partie Evelina was born and raised in Lithuania. She moved to Scotland in 2013 and began her journey of training to be a chef. She currently lives in Perth with her boyfriend Tom.
Current and Previous Experience: When Evelina moved to Scotland, she completed a SVQ in professional cookery and spent seven years working her way up in kitchens across Aberdeen, including running the kitchen of a new coffee and ale house called Craftsman Company, before entering the world of Michelin kitchens. Evelina has worked at Restaurant Andrew Fairlie (2*) at Gleneagles Hotel and she now works at Glenturret Lalique Restaurant (1*) near Perth as Chef de Partie.
How did you get into cooking and what do you love about it?
“Growing up in Lithuania, surrounded by lush forests and sprawling fields, I was inspired by my family and the nature around me to become a chef. Every spring, we would spend time collecting sap from our backyard trees – a task that required patience and precision. The process of boiling down sap into syrup or fermenting it fascinated me a lot. On summer evenings, my parents would take me out to nearby river where we’d try our hand at catching crayfish with nets – a treat that could later be enjoyed boiled or fried!“
“I started cooking seriously after I moved to Scotland from Lithuania. When I first arrived, I was employed as a kitchen porter which involved cleaning up after chefs and helping out in the kitchen. It was here where I developed my interest in professional cooking. Watching the chefs prepare meals obviously made me curious about how it’s done. So I started asking them questions about techniques, recipes and ingredients used, gradually advancing my knowledge of cookery over time.”
How would you describe your style of cooking and any influences on it?
“I don’t have a specific cooking style – I like to think of my kitchen as my playground! To me, cooking is all about creativity and experimenting with flavours, textures, and presentation. I love designing recipes from scratch, but also enjoy putting my own twist on classic meals that are familiar to me. My philosophy is that food should be enjoyable and nutritious – if it tastes good and looks good then it’s a win-win for everyone! Above all else, I strive to make sure that every meal I prepare reflects the care and respect that went into making it.”
Why did you want to take part in MasterChef: The Professionals?
“I am entering MasterChef: The Professionals this year because I want to challenge and push myself in a way that will help me become a better chef. After many years working as an aspiring chef, I’ve finally decided it was time for me to take the leap and try my hand at being on such an esteemed cooking show. It is a great opportunity to test my culinary skills.”
Outside of cooking what are your passions?
“Besides cooking, some of my other hobbies and interests include travelling, hiking Scottish Mountains, street food, volleyball, going to the gym and painting.”
