Meet MasterChef: Professionals 2024 chefs

The second group of this week’s professionals are waiting on the bench in the MasterChef kitchen, ready to prove themselves. Two challenges await you; so tensions need to be calmed because they will need every ounce of their culinary skills for the show.

Please note that this information is correct at the time of shooting; Some aspects may have changed since then, but this is representative of those who contributed when the contest began.

Meet the chefs

Forehead

Location

Coventry, originally from Romania

Chef Biography

Twenty-three-year-old Alin moved to England when she was 14. Born and raised in Romania, he grew up surrounded by a family with four siblings. He met his wife, Naomi, as a teenager at school, where they bonded over their Romanian roots. They now live in Coventry with their 18-month-old son Levi.

Current and previous experience

Growing up around food and cooking from a young age, Alin knew cooking was her way and after finishing school went straight into studying catering at Coventry College, where she completed NVQ levels 1-3. He then started working as the Steward of Steward at The Jacobean Hotel. Three years later he returned to work there as Head Chef.

Who and what inspired you to become a chef?

“I have always loved cooking and my family are all good cooks. When I grew up in Romania, all family activities revolved around food, and I was always helping with the preparations. “My whole family inspired me to become a chef, especially my mother.”

How would you describe your cooking style and its influences?

“I can say that I cook refined pub-style food, but with classic techniques. “I also like to draw on my Romanian heritage, which has always inspired me.”

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

“I was participating in a lot of cooking competitions in college and learned a lot from them. That’s why I think entering MasterChef will contribute a lot to my professional career and motivate me. I want my food to be evaluated as I think criticism is an important part of cooking; All feedback is welcomed!

What are your passions outside of cooking?

“I’m a big football fan and play a bit of video games, I have a big family so I see them as much as possible. My dream is to one day own a family-run restaurant where everyone can get involved.”

From

Location

Accrington, Lancashire

Chef Biography

Twenty-nine-year-old senior sous chef Dan has been a chef for 12 years. Originally from Worcestershire, Dan grew up on a council estate as the eldest of five boys. He started working in the kitchen to earn money, but soon realized that this was his destiny. He has worked in award-winning restaurants and currently lives in Accrington with his partner Chloe and their baby boy Ernest.

Current and previous experience

Dan got his first kitchen porter job while still in his teens and was taken under the wing of his head chef, who encouraged him to study catering. Dan did his NVQs whilst working and has worked at Michelin starred Plas Bodegroes, The AA 3-Rosette Cottage in the Wood, Fishmore Hall in Ludlow and most recently Northcote Manor; where he worked under award-winning chef Lisa for over a year. Goodwin-Allen. He recently moved to be closer to his partner and now works at a local pub, The Black Bull Inn.

Who and what inspired you to become a chef?

“I never thought of food as a career. I grew up on frozen food and weird Chinese. My mother was a single mother of five boys, so she would cook quick and easy meals that would leave us with full bellies. I needed to find a job and earn money, so I started working in the kitchen. I was very lucky to have a great mentor who gave me opportunities. I remember the first time I learned to bake bread, it was a simple thing but that’s about it. “I was obsessed and it inspired me to become a chef.”

How would you describe your cooking style and its influences?

“I guess my style looks simple but is technically complex. I want to get the best flavor possible from the ingredients and I like to use different techniques. “My dishes reflect me, show where I’ve worked and what I’ve learned along the way.”

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

“It was always my dream to participate in MasterChef, but I only had the confidence to do it when I found out that my partner was expecting our first baby. I want to provide for him and my family, I think this will challenge me and my career. Even though I was scared, it was worth it for the chance to learn and show who I am as a chef.”

What are your passions outside of cooking?

“My number one priority outside of work is my family; Spending time with Ernie as he grows and changes rapidly. “I always enjoyed music, darts, billiards and BMX when I could spare some time.”

paul

Location

He was born in South East London and Ivory Coast and grew up in France.

Chef Biography

Paule lived in Ivory Coast until he was 14 years old. He later moved to France and spent the rest of his childhood there. She moved to England in 2011 and currently lives in South East London with her daughter.

Current and previous experience

After school, Paule earned a business degree and worked as a project manager in the corporate world. He always knew cooking was his passion and 10 years ago he retrained as a chef. Paule founded and still runs his own private catering company called Douceurs D’Ivoire.

Who and what inspired you to become a chef?

“My father was a chef and my mother was a great cook. We would always throw big parties, entertain and treat guests at home. I was always a part of it, but I never thought of it as a career; It was just something I loved. It was only when I started working in the corporate world that I realized I wanted to turn my passion into a career. “I feel like a chef in the kitchen, creating a symphony of flavors that I truly enjoy and forget the rest.”

How would you describe your cooking style and its influences?

“Bold and full of flavor, I love taking Ivory Coast or other African ingredients and dishes and pairing them with French or Western techniques. Food is full of emotion for me and I create my dishes inspired by the people I meet, the memories, the seasons and the places I visit. I cook emotions to nourish the body and soul.

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

“I entered the competition to see how far I could go and I am excited to showcase my cooking style in front of the judges; This is a real honor for the judges who are highly respected in the industry. I would love to make Ivory Coast food as popular as Chinese and Italian cuisines in the UK. “I would also like to underline sustainability, which is really important to me.”

What are your passions outside of cooking?

“I love traveling, painting, dancing, and creating tableware or anything table art related. “My daughter is seven years old and I enjoy cooking with her.”

Ritchie

Location

nottingham

Chef Biography

Ritchie, 33, born and raised in Nottingham, has been working as a chef for 10 years. Ritchie celebrates plant-based food and runs his own restaurant with his wife, Lauren.

Current and previous experience

Without much formal training, Ritchie learned his craft working in kitchens. He worked his way up from broker to cook in his first kitchen and spent six years at Jamie’s Italian.

He and his wife then took the plunge and opened their own facility, No. 1, which they have now run for seven years. They decided to open Twelve Restaurant. The space started as a small cafe serving brunch and sandwiches. Within two years, they moved to a larger restaurant to realize their dream of plant-based fine dining, offering both a la carte and deluxe tasting menus.

Who and what inspired you to become a chef?

“My passion for food started when I became a vegetarian at a very young age, around 12 years old. At school at the time I was asked to do a project on a topic I knew nothing about, so as a natural meat eater I did it on vegetarianism. After a week I stopped eating meat and fish.

My parents jokingly told me that if I didn’t want to eat their food I should cook for myself, so as a young man I began exploring the world of cooking. Because TV chefs excited me, I would pause the show to record their recipes. “I started educating myself on how I could add flavor to a vegetarian diet.”

How would you describe your cooking style and its influences?

“I think plant-based meals can often be associated with ‘junk food’ and ‘dirty vegan’ style burgers and fries. My focus is on combining classical techniques with modern cuisines. I wanted to offer a luxury experience where seasonal vegetables are the stars of the show, not just to cater to dietary preferences. My influences span rustic Italian, classic French and Japanese cooking, and focus on the seasonality of ingredients and how best to use them. “I’ve spent the last few years honing my skills through fermentation and other techniques.”

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

“I entered MasterChef: The Professionals to show the world how good plant-based nutrition can be. I would like to present a different style of cooking that everyone can enjoy, whether you eat meat or not. Now is the time to represent vegan cuisine as a cuisine; There is growing curiosity about adding more plants to your diet, as well as their health and climate benefits. I would like to show others that it doesn’t have to be boring!”

What are your passions outside of cooking?

“Food and music are my passions, it would be even better if they were together. As a trained musician, I have been in many bands throughout my life and have had many different haircuts to match! “Cooking was my hobby and music was my job, but I enjoy everything.”