Published: 09:35 am, 2 March 2026
It’s the last week of Heats, which means there are only eight more chefs still to enter the world of MasterChef, for the culinary ride of a lifetime. Tonight, the first group of four throw themselves into two tasks designed to see if they have the talent to thrive on the journey ahead. The Heat will end with Marcus, Matt, and Monica selecting the best chefs of the day. They will be rewarded with a place in the last Quarter Final, leaving the others to head back home, wondering what might have been.
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Meet the chefs
Giuseppe
Name: Giuseppe
Age at start of filming: 38
Job role: Chef Consultant & Head of Event Kitchen
Lives: East London
Chef background:
I trained in Rome before working across luxury hotels and high‑end restaurants. At 28 I moved to London to challenge myself, deepen my knowledge, and lead kitchens. Since then I’ve headed prestigious venues, launched a hospitality services company for consulting and private events, and spent five years as a private chef for VIP clients. Today, I’m Head of Department for the Event Kitchen at The Ned, where I combine precision, scale and creativity.
Who and what inspired you to become a chef?
Cooking always felt like a calling. At five years old I was already playing with pots and pans while watching my nonna roll fresh pasta. I once dreamt of becoming an astronaut, but everything kept pulling me back to the kitchen — so I followed that instinct to hospitality school with my best friend and never looked back.
How would you describe your cooking style and influences?
Eclectic and bold like my personality: modern in expression, respectful of primordial and classic flavours. My Mediterranean roots are always present, and I love finishing dishes with colour and elegance.
Three ingredients you can’t live without?
Micro cresses, Emulsions, infused oils
What do you eat when you get back from service?
Al dente pasta with extra‑virgin olive oil and plenty of pecorino — simple, comforting and exactly right.
Why did you want to take part in MasterChef: The Professionals?
To keep learning, to test myself, and to show that even with many years of experience there is always room to grow, explore trends and break boundaries. Hospitality never sleeps.
Outside of cooking, what are your passions?
Long walks to reset, classical and ’70s rock music, karting and motorsport, and unrushed time with friends and family.
Natasha
Name: Natasha
Age at start of filming: 28
Job role: Chef de Partie
Lives: Kent, where she was born and raised.
Chef background
I trained at Westminster Kingsway College (now called Capital City College) where my passion for cooking really began. My professional journey started at The Terrace in Tunbridge Wells when I was 17, followed by 100 Wardour St in Soho, where I learned discipline and speed. During filming, I worked at Coutts, a very different environment, and now have a new role in catering. One of my proudest moments was teaching schoolchildren how to cook, ending with the students taking part in a cooking competition and the winning team winning a wooden spoon trophy.
Who and what inspired you to become a chef?
There wasn’t one specific person — I grew up around food, loved cooking at school, and followed that passion into culinary college.
How would you describe your style of cooking and influences?
Modern African fusion, blending my Ghanaian and Caribbean heritage with classical and modern techniques.
Three ingredients you can’t live without?
Chilli, salt and dried shrimp powder.
What do you eat after service?
Tea and toast — simple and comforting.
Why did you want to take part in MasterChef: The Professionals?
To challenge myself and bring my flavours and heritage to a wider audience.
Outside of cooking what are your passions?
Running supper clubs with my friend and business partner, something we’ve been doing for three years.
Gokul
Name: Gokul
Age at start of filming: 28
Job role: Head Chef
Lives: High Wycombe, Buckinghamshire
Chef background:
My culinary journey began in Hyderabad, where I first studied and trained before stepping into the world of professional kitchens. My first role was at the iconic Taj Mahal Palace in Mumbai—a place that shaped my discipline, technique, and respect for the craft. It remains the most memorable kitchen I’ve worked in. During filming, I was Head Chef at Sindhu Restaurant, where I continue to showcase refined Indian cooking.
Who and what inspired you to become a chef?
My mother inspired me—her ability to turn simple ingredients into unforgettable meals made me fall in love with cooking.
How would you describe your style of cooking and any influences on it?
My style blends traditional Indian flavours with a modern twist emphasizing fresh, local ingredients and bold spices. I’m heavily influenced by my mother’s home cooking and the vibrant coastal cuisine of Goa.
Three ingredients you can’t live without?
Coconut, chillies, fresh curry leaf
What do you eat when you get back from service?
A warm bowl of rice with sambar, ghee, and egg—simple, comforting, and nostalgic and it feels like home after a hectic kitchen shift.
Why did you want to take part in MasterChef: The Professionals?
To test my skills on a bigger stage, push my creativity under pressure, and share my Keralan roots with a wider audience.
Outside of cooking, what are your passions?
Collecting perfumes—each scent tells a story, captures memories and evokes emotion, just like food. Each different fragrance gives me inspiration.
Caroline
Name: Caroline
Age at start of filming: 41
Job role: Private Chef
Lives: North London with her husband
Chef background:
I trained at Westminster Kingsway College (now called Capital City College) in London and began my career at The Albion in Angel. I went on to work in highly regarded kitchens including Launceston Place under Tim Allen, where we gained and retained a Michelin star, and Restaurant Marianne with Marianne Lumb. While living in Portugal, my husband and I founded Preamar — a supper club serving fine‑dining experiences in a relaxed, intimate setting. Since moving back to London in 2020, Preamar has evolved into a private chef service: intimate dinners, longer‑term family cooking and travelling with clients for their seasonal holidays.
Who and what inspired you to become a chef?
Food sits at the heart of my family. My grandmother, who was of German heritage, was a gifted cook and baker, and my mother grew up on a small farm, making almost everything from scratch. At school my friends always wanted to swap lunches with me because my mum’s food was so good. Later, while studying human nutrition, an inspiring gastronomy lecturer opened my eyes to culinary culture beyond my hometown. She used to come back from her travels full of new ingredients and new ideas and showed me that I could pursue this professionally.
How would you describe your style of cooking and influences on it?
Elegant, balanced and seasonal. Classic techniques are always present but expressed more lightly, with colour and freshness. Working as a private chef has strengthened my love for generous, beautiful family‑style tables that are healthy and abundant, with as little waste as possible.
Three ingredients you can’t live without?
Elderflowers, Maldon salt, Vegetables — lots of them!
What do you eat when you get back from service?
A balanced routine keeps me grounded: couscous and salads, yoghurt with homemade granola, and — when time allows — sourdough pizza on Fridays, a tradition born during lockdown.
Why did you want to take part in MasterChef: The Professionals?
People encouraged me to apply for years. This time I felt ready to step outside my comfort zone, learn more about myself as a chef and connect with peers from different backgrounds. It’s about trying something new and pushing boundaries.
Outside of cooking, what are your passions?
Kite-surfing and yoga, being outdoors in nature, art and cinema, wandering through markets, and any food‑related experience that teaches me something new about technique, history or culture, especially when travelling.
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