Meet the MasterChef: The Professionals 2024 chefs

MasterChef: The Professionals returns to iPlayer and BBC One for the 17th series of Britain’s most revered cookery competition. 32 of the country’s most ambitious chefs are invited to fight in the MasterChef kitchen in an attempt to become the 2024 champion.

Please note that this information is accurate at the time of recording; certain aspects may have changed since then, but this represents the contributors as the competition starts.

Meet the chefs

Chloe

Location

Hayes, West London

Chef Bio

The 26-year-old junior sous chef, Chloe, lives in West London with her parents. Her three siblings still refer to her as the baby. They are a super close family and even have matching tattoos. After studying in Kent, Chloe moved home to work in London, which also became her base, working several skiing and summer seasons in the French Alps and on the Channel Island, Alderney respectively.

Current and previous experience

Chloe studied Professional Cookery at Kent College. After graduating, she went on to work in restaurants including the Michelin-starred Glasshouse, Duck and Waffle, The Georgian House and more recently Kitchen W8. Chloe currently works at The Tin Shed in Notting Hill.

Who and what inspired you to become a chef?

“I don’t come from a special food family. I grew up on chicken nuggets and chips but my nan loved to bake and doing it with her really inspired me. Then I started watching all those cooking shows growing up and it really made me want to be a chef myself.”

How would you describe your cooking style and any influences on it?

“My cooking style is very mixed. I use a lot of the classic French methods, but also some of the more modern techniques. I also love pastry and working with desserts, so I hope to show that in the competition. I’m really just inspired by the food and people around me. At the end of the day, I do things that make me and other people happy.”

Why did you want to join MasterChef: The Professionals?

“I’m really nervous about the competition and applying was a big step, I’ve never had the confidence to do it but now I finally feel ready. I have great support around me. My family and my boyfriend encouraged me to do it and I thought why not.”

What are your passions outside of cooking?

“My sister has two children and I love spending time with my niece and nephew. They call me Aunt Chlo Chlo, which is cute. I love picking them up from school and hanging out with them. Family is everything to me, so I spend as much time as possible with them when I’m not working.”

Gaston

Location

Lives in Queen’s Park, London, grew up in Paris and Burgundy in France.

Chef Bio

The 29-year-old private chef, Gaston, grew up between Normandy and Burgundy. Growing up, he was inspired by his grandparents’ love of food and fresh, well-sourced ingredients. After studying at culinary school in Burgundy, Gaston worked across France before moving to London, where he has lived for 10 years. For the past eight years, he has run his own private chef and luxury event business.

Current and previous experience

Gaston studied at a culinary school in Burgundy and began his career in Paris, working under acclaimed chefs such as Franck Graux at Le Dôme and Christophe Langrée at Le Faust. After moving to London 10 years ago, Gaston worked as a sous chef and designed menus for a wine bar in Notting Hill, Cepáge, before launching his own private cheffing business eight years ago for private and corporate clients from around the world.

Who and what inspired you to become a chef?

“I was inspired to become a chef by my grandparents who instilled a love and appreciation of food at home. For me, food has always been a source of joy and hope, especially during difficult times at school. Growing up, I experienced two separate culinary worlds: one from my mother’s side, characterized by rich and refined dishes, and the other focused on hunting, foraging and fishing. My diverse culinary background not only shaped my appreciation for quality ingredients, but also gave me a real foundation for my creativity in the kitchen.”

How would you describe your cooking style and any influences on it?

“I like to make dishes that evoke memories with a modern and healthier element, always with a focus on quality ingredients. I would describe it as old school French with a modern twist. In the last six years I have traveled a lot and got lots of inspiration from the places I visit. All my experiences and family memories are drawn together in the dishes I make.”

Why did you want to join MasterChef: The Professionals?

“I applied for MasterChef because I want to show my pride in cooking French cuisine with lovely, well-sourced British ingredients. I’ve lived in the UK for almost 10 years and I’m the happiest chef I can be living in London. I am also turning 30 soon and want to make this a year to remember!”

What are your passions outside of cooking?

“Outside of cooking, I love exploring art and fashion exhibitions. Traveling is another passion that I am lucky to be able to do through work. I like going out and love the creativity and performance art of drag shows and I also love listening to music.”

Nkosi

Location

Harrow, London, born in Zimbabwe and raised in Northamptonshire

Chef Bio

25-year-old sous chef Nkosi was born in Zimbabwe and moved to the UK when he was three years old with his mother and three sisters. He grew up in Corby, Northamptonshire and spent time in Liverpool before settling in London where he now lives.

Current and previous experience

Nkosi studied culinary arts at the University of West London and then worked as commis chef at the Michelin-starred Goring Hotel. He then spent a year abroad in South Carolina after winning a competition through college. Then moved back to London where his roles have included Chef de Partie at Michelin-starred La Trompette. He now works at The Lanesborough Hotel in the AA 3-Rosette Restaurant, The Grill Kitchen.

Who and what inspired you to become a chef?

“My brother-in-law inspired me to become a chef. When we were younger, we went out to eat for special occasions and parties. He worked at Jamie Oliver’s Italian restaurant back in our Liverpool days and he used to take me into the kitchen and show me how it worked. I loved it immediately, the food, the camaraderie in the kitchen and the whole structure of it. It was then that I decided to study catering at university.”

How would you describe your cooking style and any influences on it?

“If I had to describe my style, I would say modern British with European influences. I am a creative person and therefore the vision for my dishes is important, I love presentation and finesse.”

Why did you want to join MasterChef: The Professionals?

“Friends and family have been telling me to apply for MasterChef: The Professionals for a few years now. I want to test myself outside of the traditional kitchen environments that I have worked in. From a professional point of view, I feel convinced that now is the time to try and get my name out there!”

What are your passions outside of cooking?

“Outside the kitchen I enjoy competitive sports including swimming, Ultimate Fighting Championship (UFC) and football – I’m a Man United fan. I’m also passionate about fashion, I love shopping and have also tried a bit of modelling, which was great fun.”

Toby

Location

Bishop Auckland, County Durham

Chef Bio

40-year-old sous chef, Toby, was born and raised in Coniston, Cumbria. He lives with his fiancée, Laura, stepson, Josh, 19, and 13-year-old daughter, Olivia.

Current and previous experience

Toby started his career in food later in life, switching when he was 27. Previously, Toby had tried a variety of careers from gardening to being a volunteer firefighter. After deciding to take the leap into food, Toby studied professional cookery and three years into his new career landed a job at two Michelin star restaurant, Raby Hunt. Since then he has worked in a variety of venues including the Devonshire Arms with Paul Leonard and Samuel’s Restaurant on the Swinton Estate. He now works at a Spanish tapas restaurant El Castillo at the Auckland Project, a charity project to revitalize the Bishop Auckland area.

Who and what inspired you to become a chef?

“I can’t pinpoint a defining moment that inspired me to become a chef, but I’ve worked in the hospitality industry since I was young, dipping in and out but never fully committing to it as a career. I’ve always appreciated on food and my passion developed through traveling across Asia and Australia as I experienced how food brings people together as well as new ingredients and combinations I hadn’t seen in the U.K. When I returned and started my own family , I wanted to find a career to support them while doing something I enjoyed. Since then, I have developed a fierce passion for taste and quality.”

How would you describe your cooking style and any influences on it?

“I like to focus on making simple ingredients taste fantastic. My personal style incorporates small plates with a focus on flavor profiles. I want to give guests the best experience, make them enjoy every element and encourage them to cook their own food in the same way. If asked to name my favorite dish, it would be my mother’s omelet, because of the feelings and nostalgia that come with it. I think those elements are a great inspiration for any dish.

“I like to bring seasonal produce to the fore and use home-grown or local produce. I value the low food mile, ‘nose-to-tail’ approach to ensure all produce is at its freshest and to limit waste. I love using what’s available from the gardens and implementing it into seasonal plates.”

Why did you want to join MasterChef: The Professionals?

“I want to fully establish my style, build my future and improve my expertise. I think being able to work with other chefs, see their styles and influences, and receive critiques will help set me on my future path.”

What are your passions outside of cooking?

“Cooking takes up most of my time, but I also enjoy cycling, watching football and spending time at home in the Lake District. I enjoy gardening, barbecues with friends and family and foraging in the local area. I also recently started keeping bees! That, along with general ‘dad’ duties, keeps me pretty busy.”