Meet MasterChef: Chefs of The Professionals 2024

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

Please note that this information was correct at the time of filming; some aspects may have changed since then, but this represents the participants at the time the competition began.

• Watch MasterChef: The Professionals, Heat One on 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

Twenty-six-year-old junior sous chef Chloe lives in West London with her parents. Her three siblings still call her baby. They are a very close family and they even have matching tattoos. After studying in Kent, Chloe returned home to work in London, which also became her base while she worked several ski and summer seasons in the French Alps and the Channel Island of Alderney respectively.

Current and previous experience

Chloe studied vocational cooking at Kent College. After graduating, she continued to work in restaurants including the Michelin-starred Glasshouse, Duck and Waffle, The Georgia 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 chips, but my nanny loved to bake and that really inspired me. Then I started watching all the cooking shows growing up and it made me want to become a chef myself.”

How would you describe your cooking style and what influences it?

“My cooking style is very controversial. I use a lot of classic French methods as well as some more modern methods. I also love baking and working with desserts, so I hope I can demonstrate that in the competition. I am truly inspired by food and the people around me. Ultimately, I cook what makes me and other people happy.”

Why did you want to take part in MasterChef: The Professionals?

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

What are your hobbies besides cooking?

“My sister has two children and I love spending time with my niece and nephew. They call me Aunt Chlo-Chlo and it’s 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 Queens 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 attending 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 chef and organized luxury events.

Current and previous experience

Gaston attended culinary school in Burgundy and began his career in Paris, working under renowned chefs such as Frank Gras at Le Dôme and Christophe Langré at Le Faust. Since moving to London 10 years ago, Gaston worked as a sous chef and developed menus for a wine bar in Notting Hill, Sepaga, before opening his own private chef business eight years ago, serving private and corporate clients from all over 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 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 was exposed to two different culinary worlds: one on my mother’s side, characterized by rich and refined dishes, and another focused on hunting, gathering and fishing. My varied culinary experiences have not only shaped my love for quality ingredients, but have also given me a true foundation for my creativity in the kitchen.”

How would you describe your cooking style and what influences it?

“I enjoy cooking dishes that evoke memories, with modern and healthy elements, 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 found inspiration in the places I visit. All my experiences and family memories come together in the dishes I create.”

Why did you want to take part in MasterChef: The Professionals?

“I applied to be on MasterChef because I want to show my pride in making French food with great, well-sourced British ingredients. I’ve lived in the UK for almost 10 years now and I’m the happiest chef I can live in London. I’m also turning 30 soon and I want to make this year unforgettable!”

What are your hobbies besides cooking?

“Besides cooking, I love visiting art and fashion exhibitions. Traveling is another hobby that I have been fortunate enough to pursue through my work. I love going out, I love the creativity and performance art of drag shows, and I love 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 the UK when he was three 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 later worked as head chef at the Michelin-starred Goring Hotel. He then spent a year working overseas in South Carolina after winning a college competition. He then returned to London, where his responsibilities included chef at the Michelin-starred restaurant La Trompette. He now works at The Lanesborough Hotel in The Grill Kitchen, which has been awarded 3 AA Rosettes.

Who and what inspired you to become a chef?

“My brother-in-law inspired me to become a chef. When we were younger, we would go out to eat on special occasions and holidays. Back in his Liverpool days he worked in Jamie Oliver’s Italian restaurant and took me into the kitchen and showed me how it worked. I immediately loved the food, the camaraderie in the kitchen and the whole structure of it. That’s when I decided to continue studying catering at university.”

How would you describe your cooking style and what influences it?

“If I had to describe my style, it would be modern British style with European influences. I am a creative person, so the vision of my dishes is important to me, I love presentation and grace.”

Why did you want to take part in MasterChef: The Professionals?

“Friends and family have been telling me to apply to MasterChef: The Professionals for several years now. I want to challenge myself outside of the traditional kitchen environment in which I have worked. From a professional point of view, I believe now is the time to try to make a name for myself!”

What are your hobbies besides cooking?

“Away from the kitchen, I enjoy competitive sports including swimming, the Ultimate Fighting Championship (UFC) and football – I’m a Manchester United fan. I also have a passion for fashion, love shopping and did a bit of modeling which was 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 previous experience

Toby began his career in food later in life, making the switch when he was 27 years old. Before this, Toby tried several professions, from gardening to being a volunteer firefighter. Deciding to pursue a career in food, Toby studied professional culinary arts and, three years into his new career, landed a job at the two Michelin star restaurant Raby Hunt. Since then he has worked at various venues including the Devonshire Arms with Paul Leonard and Samuel’s Restaurant on the Swinton Estate. He now works at Spanish tapas restaurant El Castillo as part of the Auckland Project, a charity regeneration project for 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 have worked in the hospitality industry from a young age, dipping in and out without ever fully committing to it as a career. I have always had an appreciation for food and my passion developed during my travels in Asia and Australia where I learned how food brings people together and also learned about new ingredients and combinations that I hadn’t seen in the UK. When I returned and started my family, I wanted to find a career that would support them while doing something I enjoyed. Since then I have developed a fierce passion for flavor and quality.”

How would you describe your cooking style and what influences it?

“I like to focus on making simple ingredients taste good. My personal style is small plates with an emphasis on flavor profiles. I want to give guests the best experience possible, let them enjoy all the elements and encourage them to prepare their own food. If I were asked to name my favorite dish, I would say my mother’s omelette because it is associated with emotion and nostalgia. I think these elements are a great source of inspiration for any dish.

“I like to highlight seasonal produce and use homemade or local ingredients. I appreciate the nose-to-tail approach to ensure all products are the freshest and limit wastage. I like to use what I have in the garden and add it to seasonal plates.”

Why did you want to take part in MasterChef: The Professionals?

“I would like to completely define my style, build my future and improve my experience. I think being able to work with other chefs, see their styles and influences, and receive criticism will help guide me on my future path.”

What are your hobbies besides 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 around the area. I also recently started keeping bees! This, along with general ‘dad’ responsibilities, keeps me very busy.”