Gareth for MasterChef S22 Heat 6 / BBC
Age: 42
Job: Aviation Executive
From: London via Canadian Rockies
How would you describe your cooking style?
“My food sits at the intersection of travel, culture and a bit of chaos. It is inspired by the places I’ve lived and travelled and the people I’ve shared meals with along the way. My food is about bringing those experiences, flavours and people together, with a sense of whimsy and playfulness. I love colourful, unexpected combinations that reflect different parts of my life, but always in a way that feels approachable and unfussy. Food that’s meant to be shared with friends and family over good drinks and even better stories.
“I’ve spent a lot of time working in the Middle East, have a close-knit Lebanese community in London, and lived in Mexico and Southern California before moving to the UK. Lately, that’s evolved into bringing together Mexican and Lebanese influences into Lex-Mex cuisine. The two cuisines share a boldness that work surprisingly well together, and I love exploring those kinds of intersections in my cooking. At the end of the day, I want my food to spark conversation and feel like a dinner party you don’t want to leave.”
What is your favourite ingredient to cook with?
“Despite growing up with a fear of spicy food, my favourite ingredient to cook with is chili peppers. I love their versatility across so many cuisines and how they can add both depth and excitement to a dish. Just a small amount can completely transform the flavour, whether it’s warmth, brightness or full-on mouth numbing.
“Over time, my spice tolerance has also evolved. I’ve started hosting an annual ‘Hot Ones’ inspired party to celebrate all things hot sauce, although I still have a healthy respect and fear of scotch bonnet peppers!”
Why did you take part in the show?
“This year felt like the moment to stop treating food as a side passion and start taking it seriously. I’ve always kept my career and my love of food separate, focusing on corporate strategy on one side, and culinary experiments and hosting on the other, but this year felt like a turning point, and I wanted to explore what it might look like to bring those two worlds together.
“It felt like the perfect way to test that out and see whether, or how I could combine my background in strategy with my passion for food to launch a new career. It also helped that a guest at one of my pop-up supper clubs enthusiastically encouraged me to apply and sent me all the forms, I’m very glad she did.”
Would you like to work professionally in the food industry?
“My dream centres around creating experiences that bring people together through food. I’d love to build something like a social members’ club meets cooking school meets urban farm. I’ve always loved the idea of opening a ski chalet in the mountains, focused on chasing fresh powder in the day, and hosting long, communal dinners with great food in the evenings.
“Whatever happens on the show, I’m excited to keep building supper clubs on the side and take them to new locations to create some destination dining experiences that feel a bit different.”
MasterChef continues on BBC One and iPlayer.
