Meet the MasterChef: the chefs of Professionals 2024

MasterChef: The Professionals returns to iPlayer and BBC One for the 17th series of Britain’s most respected cooking competition. Thirty-two of the country’s most ambitious chefs are invited to compete in the MasterChef kitchen in a bid to become the 2024 champion.

Please note that this information is correct at the time of filming; certain aspects may have changed since then, but this represents the contributors when the competition begins.

• Watch MasterChef: The Professionals, heat one BBC iPlayer and BBC One from Tuesday 29 October at 8pm.
• Add to your iPlayer watchlist now.

Meet the chefs

Chloe

Location

Hayes, West London

Chef Bio

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

Current and past experiences

Chloe studied professional cooking at Kent College. After graduating, she went on to work at restaurants including the Michelin-starred Glasshouse, Duck and Waffle, The Georgian House and most 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 very foodie family. I grew up eating chicken nuggets and fries, but my grandma loved baking and doing that with her really inspired me. Growing up, I watched all the cooking shows and it made me really want to become a chef myself.”

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

“My cooking style is very mixed. I use many of the classic French methods, but also some of the more modern techniques. I also love pastries and working with desserts, so I hope to be able to show that in the competition. I’m really just inspired by the food and the people around me. Ultimately, I cook things that make me and other people happy.”

Why did you want to participate in MasterChef: The Professionals?

“I’m very nervous about the competition and applying was a big step. I never had the confidence to do it, but now I finally feel ready. I have a lot of support around me. My family and my girlfriend encouraged me to do this and I thought: why not.”

What are your passions outside of cooking?

“My sister has two children and I enjoy 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 with them as possible when I’m not working.”

Gaston

Location

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

Chef Bio

Twenty-nine-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 throughout France before moving to London where he lived for 10 years. For the past eight years he has run his own private chef and luxury events company.

Current and past experiences

Gaston studied at a culinary school in Burgundy and started his career in Paris, where he worked under renowned chefs such as Franck Graux at Le Dôme and Christophe Langrée at Le Faust. After moving to London ten years ago, Gaston worked as a sous chef and designed menus for a Notting Hill wine bar, Cepáge(s), before setting up his own private craising company eight years ago, serving personal and corporate clients from across the whole 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 for 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 different 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 cook dishes that bring back memories with a modern and healthier element, always focusing on quality ingredients. I would describe it as old-fashioned French with a modern twist. Over the past six years I have traveled a lot and gained a lot of inspiration from the places I visit. All my experiences and family memories come together in the dishes I make.”

Why did you want to participate in MasterChef: The Professionals?

“I signed up for MasterChef because I want to show my pride in cooking French cuisine with beautiful, well-sourced British ingredients. I’ve lived in the UK for almost ten years and am the happiest chef I could have in London. I will also be turning 30 soon and I want to make it an unforgettable year!”

What are your passions outside of cooking?

“Apart from cooking, I love discovering art and fashion exhibitions. Traveling is another passion that I am fortunate to be able to realize through my work. I love going out and I love the creativity and performance art of drag shows, and I also enjoy listening to music.”

Nkosi

Location

Harrow, London, born in Zimbabwe and raised in Northamptonshire

Chef Bio

Twenty-five-year-old sous chef Nkosi was born in Zimbabwe and moved to Britain with his mother and three sisters at the age of three. He grew up in Corby, Northamptonshire and spent time in Liverpool before settling in London where he now lives.

Current and past experiences

Nkosi studied culinary arts at the University of West London and went on to work as a commis chef at the Michelin-starred Goring Hotel. He then spent a year working abroad in South Carolina after winning a competition through college. He then moved back to London, where, among other things, he was Chef de Partie at the Michelin-starred La Trompette. He now works at The Lanesborough Hotel in 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 often went out to eat for special occasions and parties. He worked in Jamie Oliver’s Italian restaurant during our time in Liverpool, and he would always take me into the kitchen and show me how it worked. I loved it straight away, the food, the camaraderie in the kitchen and the whole structure of it. Then 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 that is why the vision of my dishes is important, I love presentation and finesse.”

Why did you want to participate in MasterChef: The Professionals?

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

What are your passions outside of cooking?

“Away from the kitchen I enjoy competitive sports including swimming, Ultimate Fighting Championship (UFC) and football – I am a Man United fan. I am also passionate about fashion, I love shopping and have also done a bit of modeling which has been a lot of fun.

Toby

Location

Bishop Auckland, County Durham

Chef Bio

Forty-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 past experiences

Toby started his career in nutrition later in life, making the switch when he was 27. Previously, Toby had tried a number of careers, ranging from gardening to volunteer firefighter. After deciding to make the leap into the kitchen, Toby studied professional cooking and three years into his new career, he landed a job at two Michelin star restaurants, Raby Hunt. Since then he has worked at various locations including the Devonshire Arms with Paul Leonard and Samuel’s Restaurant on the Swinton Estate. He now works at Spanish tapas restaurant El Castillo with the Auckland Project, a charity development project for the Bishop Auckland region.

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 a kid, coming back and forth but never fully committing to it as a career. I have always appreciated food and my passion developed through traveling around Asia and Australia, experiencing how food brings people together, as well as new ingredients and combinations I had not seen in Britain. 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 flavors and quality.”

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

“I like to focus on making simple ingredients taste delicious. My personal style includes small dishes with a focus on flavor profiles. I want to give guests the best experience, let them enjoy all the elements and encourage them to make their own food in the same way. If I were asked to name my favorite dish, it would be my mother’s omelette, because of the emotions and nostalgia associated with it. I think these elements are a great source of inspiration for any dish.

“I like to highlight seasonal products and use home-grown or regional products. I value a ‘low food mile’, ‘nose to tail’ approach to ensure all produce is as fresh as possible and to reduce waste. I like to use what is available in the gardens and implement it in seasonal dishes.”

Why did you want to participate in MasterChef: The Professionals?

“I want to fully capture my style, build my future and improve my expertise. I think being able to collaborate with other chefs, seeing their styles and influences and receiving critiques will help me navigate 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, barbecuing with friends and family and foraging in the area. I recently started keeping bees too! That, along with general ‘dad duties’, keeps me quite busy.”