Tonight marks the last Heat of the series, and four new professional contestants are here for a shot at this year’s title. The judges will put them through their paces with two challenges designed to see who can cope with some serious competition in the MasterChef kitchen. Only the best will make it into this week’s Quarter Final. The strongest professionals will leave with smiles on their faces, but the rest will be waving goodbye to their MasterChef dream. Nobody said this would be easy, this is MasterChef: The Professionals.
Meet the chefs
Lana
Name: Lana
Age: 29
Job role: Sous Chef
Lives: Kidderminster, Worcestershire with her husband
Chef background:
Cooking has been a constant throughout my life. I grew up helping in the kitchen at home, and that early exposure became the foundation of everything I do now. I took catering as a GCSE, then trained for two years at catering college in Redditch before securing my first professional role at The Elms Hotel.
Over the years, I’ve worked in a variety of kitchens that each shaped me in different ways. Fishmore Hall stands out as especially memorable — it challenged and developed me both technically and creatively. During MasterChef filming, I was working at the Prince Rupert Hotel, a venue known for classic flavours with a twist. Today, I’m part of the team at The Crown in Martley, a modern gastropub with a café attached, where local and seasonal produce shape the menu and the philosophy of the kitchen.
Who and what inspired you to become a chef?
My mum, without question. She worked in kitchens before I was born and later ran a wedding catering business with my grandmother. Some of my earliest memories are of sitting on the kitchen floor whisking cake batter while she prepared meals. She taught me how to make something out of nothing when times were tight, encouraged me constantly, and never hesitated to taste or test anything I created. She made food feel like comfort, creativity and care — and she made me want to carry that forward.
How would you describe your style of cooking and any influences on it?
I love taking classic dishes and flavour combinations and putting my own twist on them. I’m also drawn to experimenting with ingredients I’ve never used before. That sense of curiosity keeps my approach evolving and pushes me to create dishes that feel familiar yet fresh.
Three ingredients you can’t live without?
Salt, butter, garlic
What do you eat when you get back from service?
Right now, my go‑to is chicken gyoza ramen with a Korean marinated Mayak egg — warming, comforting, and exactly what I need to unwind after a long shift.
Why did you want to take part in MasterChef: The Professionals?
I wanted to build confidence — not just in my cooking, but in myself. I wanted to learn, push my limits, have fun, and discover more about who I am as a chef. Taking part in MasterChef felt like the right step toward growth, both personally and professionally.
Outside of cooking, what are your passions?
I recently started a weight‑loss journey which introduced me to a new love: kickboxing. I enjoy reading, spending time with family, and travelling whenever possible — anything that expands my world and brings balance to the intensity of kitchen life.
Anthony
Name: Anthony
Age: 27
Job role: Sous Chef
Lives: Kidderminster, Worcestershire
Chef background:
I’ve never trained formally as a chef — everything I know comes from being hands‑on in kitchens, learning on the job, and obsessively teaching myself at home. In the early stages of my career, I spent hours reading cookbooks, studying menus and watching cooking videos to fill the gaps in my knowledge.
My first kitchen job was at The Talbot in Belbroughton, a small gastropub where I learned the fundamentals and discovered the satisfaction of service. From there, I moved to Hambleton Hall — a large country house hotel in the East Midlands — which became one of the most memorable places I’ve ever worked. It opened my eyes to standards, consistency, and the refinement of true fine dining.
During filming, I was working at Upstairs by Tom Shepherd, a Michelin‑starred restaurant where technique, discipline and precision are non‑negotiable. I still work there now, continuing to grow in a team that constantly pushes the boundaries of what I thought I was capable of.
Who and what inspired you to become a chef?
Trips to Italy when I was younger completely changed my understanding of food. Before that, I wasn’t interested in anything beyond basic home comforts like bangers and mash. But being immersed in Italian food culture showed me that cooking was more than nourishment — it was a shared joy, a moment for family, an experience. Seeing how much meaning food held for people opened my eyes and made me realise I wanted to be part of that world.
How would you describe your style of cooking and influences on it?
My approach is rooted in classical technique but shaped by Italian food philosophy — letting great ingredients shine without unnecessary embellishment. I believe in simplicity, clarity, and trust in produce. When treated with respect, an ingredient doesn’t need much interference to be delicious. That balance of technique and restraint is at the heart of how I cook.
Three ingredients you can’t live without?
Salt, olive oil, lemon
What do you eat when you get back from service?
Whatever is hiding at the back of the fridge — which sometimes leads to questionable combinations. After a long shift, it’s all about convenience.
Why did you want to take part in MasterChef: The Professionals?
It’s always been something I’ve thought about, and I knew I didn’t want to reach a point in life where I wondered, “What if I’d tried?” MasterChef felt like the right challenge, and I wanted to take the risk, push myself, and see how I measured up under real pressure.
Outside of cooking, what are your passions?
Reading and writing — both offer a quiet space outside the intensity of the kitchen and let me slow down, reflect, and stay curious.
Gareth
Name: Gareth
Age at start of filming: 39
Job role: Private Chef
Lives: Whitefield, Greater Manchester with his wife and two children
Chef background:
I am a self-taught chef whose journey has taken me from Berners Tavern to Harlem Food Bar in New York City. Cooking has always been part of my life and going self‑employed to start my own business, The Wandering Cumbrian, remains one of my proudest achievements. During filming, I continued to run my private chef business, travelling to clients’ homes and creating personalised dining experiences.
Who and what inspired you to become a chef?
My mother, Barbara, was a chef at Carlisle Golf Club when I was young. She instilled in me a love of food and the joy of cooking for others, and is, without doubt, my greatest inspiration.
How would you describe your style of cooking and any influences on it?
My cooking style is modern British with influences from around the world. Nostalgia plays a big part in how I build dishes — I love transforming memories and moments into plates that evoke the same emotions and flavours.
Three ingredients you can’t live without?
Butter, butter, more butter!
What do you eat when you get back from service?
After cooking a six‑course tasting menu in someone’s home, I usually grab a double cheeseburger from the drive‑through on the way back, I like the poetic juxtaposition! Once, when I had leftover truffle, I levelled up the burger — that was a very good day.
Why did you want to take part in MasterChef: The Professionals?
I have watched the show for years but never imagined myself competing. I’ve had imposter syndrome throughout my career, and I wanted to show my son the importance of taking risks and believing in yourself. After dreaming I was on MasterChef and receiving an email saying applications are now open the next morning, I took it as a sign to apply.
Outside of cooking, what are your passions?
I love singing and playing blues music, and I enjoy fell walking — especially when it ends with a few pints in the pub with friends.
Sebastian
Name: Sebastian
Age at start of filming: 33
Job role: Senior Sous Chef
Lives: Birmingham, England
Chef background:
I am a completely self‑taught chef — everything I know has come from learning on the job, pushing myself, and immersing myself in kitchens. My first professional experience was at Resort World in Birmingham, where I quickly fell in love with the fast‑paced rhythm of service. The most defining part of my career so far has been Harborne Kitchen, a fine‑dining environment where creativity, discipline and precision are essential.
During filming for MasterChef: The Professionals, I continued working at Harborne Kitchen, absorbing as much as I could from a team that constantly pushed me to grow. I now work at Hogarths Hotel, where I continue developing my cooking voice through new ingredients, techniques and challenges.
Who and what inspired you to become a chef?
My earliest food memories come from my grandmother, who cooked every day when I was growing up in Ecuador. After moving to the UK, my brother Diego and my head chef, Tom Wells, became strong influences. They encouraged me, challenged me, and helped turn my interest in food into a career I’m deeply passionate about.
How would you describe your style of cooking and any influences on it?
My cooking style is rooted in classic technique but influenced heavily by the countries I’ve lived in and the people I’ve cooked with. My food brings together Latin American warmth, Spanish flavours and the British kitchens where I built my career. I believe in simplicity, strong flavour, and letting ingredients speak for themselves.
Three ingredients you can’t live without
Salt, Garlic and Black pepper
What do you eat when you get back from service?
Something small, simple and comforting — usually rice and a light protein. After a long day, I prefer food that’s easy and satisfying.
Why did you want to take part in MasterChef: The Professionals?
The opportunity came at exactly the right moment in my career. I wanted a new challenge, a chance to test my abilities, and an opportunity to grow professionally. MasterChef felt like the perfect platform to push myself outside my comfort zone.
Outside of cooking, what are your passions?
I enjoy long walks, spending time with family, reading (especially cookbooks), and taking time to disconnect and recharge. Cooking can be intense — finding balance outside the kitchen is essential.
• MasterChef: The Professionals is available on BBC One and BBC iPlayer
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