MasterChef: The Professionals returns to iPlayer and BBC One for the 17th series of the UK’s most respected cooking competition. 32 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 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.

• Watch MasterChef: The Professionals, heat one up BBC iPlayer and BBC One from 8pm on Tuesday 29 October.
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Meet the chefs

Chloe

Location

Hayes, West London

Chef Biography

Twenty-six-year-old sous chef Chloe lives in West London with her family. His three siblings still refer to him as baby. They are a very close family and even have matching tattoos. After studying in Kent, Chloe moved back home to London to work; this also became his base as he worked several ski and summer seasons in the French Alps and on the Channel Island of Alderney.

Current and previous experience

Chloe studied Professional Cookery at Kent College. After graduating, he started working at Michelin-starred restaurants such as 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 grandmother loved to cook and doing it with her really inspired me. “Then growing up I started watching all the cooking shows and that really made me want to be a chef.”

How would you describe your cooking style and its influences?

“My cooking style is very complicated. I use many of the classical French methods, but I also use more modern techniques. I also love baking and working with desserts, so I hope I can showcase this in the competition. I am truly inspired by food and the people around me. After all, I cook things that will make myself and other people happy.”

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

“I’m really 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 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 love spending time with my niece and nephew. They call me Auntie Chlo Chlo, which is so sweet. 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

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

Chef Biography

Twenty-nine-year-old private chef Gaston grew up between Normandy and Burgundy. Growing up, she was inspired by her grandparents’ love of food and fresh, well-sourced ingredients. After studying at culinary school in Burgundy, Gaston worked in France before moving to London, where he lived for 10 years. He has run his own private chef and luxury events business for the past eight years.

Current and previous experience

Gaston studied at a culinary school in Burgundy and began his career in Paris, working under famous chefs such as Franck Graux at Le Dôme and Christophe Langrée at Le Faust. After moving to London 10 years ago, Gaston worked as a sous chef and designed menus for a wine bar in Cepáge(s), Notting Hill, before setting up his own private chef business for personal and corporate clients from around the world eight years ago.

Who and what inspired you to become a chef?

“My grandparents, who instilled a love and appreciation of food at home, inspired me to become a chef. 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 on my mother’s side was characterized by rich and elegant dishes, while the other was focused on hunting, foraging, and fishing. “My diverse culinary background has not only shaped my appreciation for quality ingredients, but has also given me a true foundation for my culinary creativity.”

How would you describe your cooking style and its influences?

“I love cooking meals that bring back memories with modern and healthy elements, always focusing on quality ingredients. I would describe it as old style French with a modern twist. I’ve traveled a lot over the last six years and am inspired by the places I visit. “All of 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 for MasterChef because I want to showcase the pride of cooking French cuisine with beautiful, well-sourced British ingredients. I’ve been living in the UK for about 10 years and I’m the happiest chef I can be living 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?

“Aside from cooking, I love exploring art and fashion exhibitions. Traveling is another passion that I am lucky enough to be able to do through work. “I love going out, I love the creativity and performance art of drag shows, I also love listening to music.”

Nkosi

Location

Born in Harrow, London, Zimbabwe and raised in Northamptonshire

Chef Biography

Twenty-five-year-old sous chef Nkosi was born in Zimbabwe and moved to England with his mother and three sisters when he was three. Corby grew up in 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 then started working as a chef at the Michelin-starred Goring Hotel. He later spent a year studying abroad in South Carolina after winning a competition through the university. He then returned to London, where he also starred as Chef de Partie at the Michelin-starred La Trompette. He currently works at AA 3-Rosette Restaurant, The Grill Kitchen at The Lanesborough Hotel.

Who and what inspired you to become a chef?

“My brother-in-law inspired me to become a chef. When we were little, we would go out to eat for special occasions and celebrations. During our days in Liverpool he worked at Jamie Oliver’s Italian restaurant and he would take me into the kitchen and show me how it worked. I immediately loved the food, the friendliness of the kitchen, the whole structure of it. That’s when I decided to continue studying food services at university.”

How would you describe your cooking style and its influences?

“If I had to describe my style, I would say Modern British with European influences. “I am a creative person and therefore the vision of my dishes is important, I love presentation and finesse.”

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

“My friends and family have been telling me for a few years to apply for MasterChef: The Professionals. I want to test myself outside of the traditional kitchen environments I work in. From a professional perspective, I believe it is time to make my name known!”

What are your passions outside of cooking?

“Outside of the kitchen, I enjoy competitive sports including swimming, Ultimate Fighting Championship (UFC) and football; I’m a fan of Manchester United. “I’m also passionate about fashion, I love shopping and I’ve also done some modeling which has been a lot of fun.”

toby

Location

Bishop Auckland, County Durham

Chef Biography

Forty-year-old sous chef Toby was born and raised in Coniston, Cumbria. He lives with his fiancée Laura, stepson Josh, 19, and daughter Olivia, 13.

Current and previous experience

Toby started his career later in life and made the transition when he was 27 years old. Toby has tried a variety of careers before, from gardener to volunteer firefighter. After deciding to venture into food, Toby trained as a professional chef and, three years into his new career, found work at two-Michelin star restaurant Raby Hunt. Since then he has worked with Paul Leonard at various venues including the Devonshire Arms and Samuel’s Restaurant on the Swinton Estate. He currently works at Spanish tapas restaurant El Castillo in the Auckland Project, a regeneration aid development 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’ve worked in the hospitality industry since I was a teenager, in and out but never really committed to it as a career. I have always appreciated food and my passion developed traveling around Asia and Australia, experiencing how food brings people together, as well as new ingredients and combinations I haven’t seen in the UK. When I came back and started my own 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 flavors and quality.”

How would you describe your cooking style and its influences?

“I like to focus on making simple ingredients taste great. My personal style involves small plates focusing on flavor profiles. I want to give guests the best experience, ensuring they enjoy all elements and encouraging them to cook their own meals in the same way. If I had to name my favorite food, it would be my mother’s omelette because of the emotions and nostalgia that come with it. I think these elements are great inspiration for any dish.

“I like to highlight seasonal products and use local or local products. I value low food mileage and a ‘nose to tail’ approach to ensure all produce is at its freshest and limit waste. “I love using what comes from the gardens and applying it to seasonal dishes.”

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

“I want to fully establish my style, build my future and develop my expertise. “I think being able to work with other chefs, see their styles and influences, as well as receive criticism, will help me determine my future path.”

What are your passions outside of cooking?

“Cooking takes up a lot 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 local area. I’ve also recently started keeping bees! Besides his father duties, he keeps me quite busy.