It’s the final week of eliminations and four more chefs don their whites to face two challenging challenges. Those who meet the MasterChef standard may find themselves in the final quarter finals.

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

Lauren

Location

Ballygawley, Northern Ireland

Chef Biography

Lauren, 36, has been a chef for 20 years. He raised Bangor with his parents and younger brother. He rose from commissary chef to take on his first head chef role in 2012. He currently lives above the restaurant where he works in Ballygawley and has a fiancee called Nicola.

Current and previous experience

After leaving school at 16, Lauren went on to complete a Level 2 NVQ in Professional Cookery at Newtownards Technical College. Her first kitchen job was at Jenny Watts in Bangor. He rose to his first head chef role at the Groomsport Inn in Bangor and continued to work in Northern Ireland until taking up his current role as Head Chef at The Tailor’s House two years ago.

Who and what inspired you to become a chef?

“My mother and grandmother couldn’t cook very well, and I loved to eat, so I cooked dinner every day after school whenever I could. “I learned by enjoying food and it all started from there.”

How would you describe your cooking style and its influences?

“I’m all about flavor. I love curing and marinating meats. I focus a lot on getting the balance right and bringing out the best of the ingredients. I’ve really developed my own style over the last few years. “I would say it is modern Irish style with some playful touches, focusing on seasonality and locality.”

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

“I’ve been cooking for a long time and I feel really settled where I am now. I’ve really shaped the food and the menu and it’s been going well, which has given me the confidence to execute. I feel like why not!

What are your passions outside of cooking?

“Apart from cooking, I love walking, gym, music, family and reading. I love exploring Ireland and the old buildings it has. “I am fascinated by the history and stories of those who live in different places and buildings.”

Michael

Location

Bolney, West Sussex

Chef Biography

Born in Brazil to a Brazilian mother and British father, Michael lived in the country for a year before moving to Dubai. When he was 12 the family moved to London and he has lived in the UK ever since. She currently lives in Bolney, West Sussex, with her husband Alex and 3-year-old daughter Matilda.

Current and previous experience

In 2012, Michael left his Chemical Engineering degree to enroll in an intensive 9-month cooking course. He then worked for two years at the French bistro Emile’s in Putney. For the next few years he worked at 64 Degrees, The Dairy and Bistro Union, and then returned to 64 Degrees in 2017 to take on the role of Executive Chef. Since late 2018, Michael has focused on hosting events and catering weddings. He took the reins at a village pub in Hurstpierpoint when the pandemic began. In October 2023, Arundel Brewery embarked on a new venture with its team, opening a restaurant as part of The Brewhouse Project.

Who and what inspired you to become a chef?

“I’ve always wanted to cook and I’ve always loved food. I wanted two things for my 15th birthday: to sign up for a cooking course during my school holidays and to go to Jamie Oliver’s Fifteen (I thought it was poetic). First snack – scallops with pomegranate and coriander ceviche – The idea of ​​becoming a chef was still a distant dream until a few years later and her love affair with Anthony Bourdain, and her attitude towards food and life fascinated me and I have never looked back. I didn’t look and dropped out of university, went to culinary school and here I am today!”

How would you describe your cooking style and its influences?

“I like to put the ingredients first and my ego second. What I mean by this is that my goal is to show what I’m cooking at its best in its natural state, making as much or as little as necessary. Having grown up on three continents and having spent most of my childhood in international schools, I was exposed to dozens of cultures and cuisines. So I’m not limited to one cooking style. But one fundamental thing never changes; “Good produce is the key to good food.”

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

“I’ve been wanting to apply for MasterChef: The Professionals for a few years but now feels like a good time to do it. “When you have children there’s a new motivation and I’m doing this for myself but also for my daughter.”

What are your passions outside of cooking?

“I have many interests, but farming is what takes up most of my free time. We have a small two-acre plot of land where we grow lots of vegetables and have dozens of fruit and nut trees. 2025 will mark our first major step towards approaching food self-sufficiency; pigs, sheep and bees will be on next year’s programme.

It’s also a great venue for a party or four during the summer months! Since I grew up in big cities, I wanted to give my daughter Matilda the country lifestyle I never had. So we have our own apple trees, a vegetable patch and two fruit cages. “Matilda also has her own herb patch and spends her time every day during the growing season ‘helping’ us tend the fields and harvest the crops.”

William

Location

London, originally from Jakarta, Indonesia

Chef Biography

Twenty-six-year-old sous chef William grew up in Indonesia with his parents and younger brother. Since both sides of his family are Chinese, his love for Chinese food has been at the forefront since an early age. He moved to England in 2023 and currently lives in South East London.

Current and previous experience

William studied a three-year Chinese Cookery course at Sichuan Tourism University in Sichuan Province, China. During this course, he interned at Intercontinental Century City in Chengdu and then at Chef Andre’s The Bridge. In 2019, he started working for the Hakkasan group in his hometown in Jakarta, rising within the group from Chef de Party to Junior Sous Chef, before working in Dubai and then moving to Hanway Place restaurant in London in 2023.

Who and what inspired you to become a chef?

“As a child, I loved helping my mother cook for my whole family. During this time I learned how to make this better and it became a passion of mine. I love art. I never stop trying to make something beautiful on the plate; Thus, the food will be good not only for the eyes but also for the taste.”

How would you describe your cooking style and its influences?

“My cooking style is completely based on modern Chinese cuisine. As a result of years of experiments, I have been so impressed by the different countries I have visited. “I have always had a passion for using different techniques and ingredients that are rarely used in Chinese cooking, but still convey pure taste instincts that suit a wide range of preferences.”

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

“I always dreamed of competing in MasterChef Indonesia since high school, but I was too young to apply at that time. I actually had no idea that my dream would come true in the UK! It’s absolutely fantastic to be participating in MasterChef: The Professionals in the UK and to have support for my executive chef’s involvement. As a passionate culinary lover, it is a great opportunity to take part in the show. I would like to prove that I am capable of competing with other talented chefs. I believe the edition, along with the jury comments, will hone my skills and expand my knowledge.”

What are your passions outside of cooking?

“When I’m not cooking, I like to play music such as guitar and piano. I also love reading, especially cookbooks. My girlfriend has also now moved to the UK and is currently doing an MBA in Leeds. So I go and see him whenever I can. “We really enjoy exploring new restaurants and dishes together.”