Seb in MasterChef: The Professionals 2026, Heat 8 / BBC
Age: 33
Lives: Birmingham, England
What is your background in the industry?
“I am a completely self‑taught chef — everything I know has come from learning on the job, pushing myself, and immersing myself in kitchens. My first professional experience was at Resort World in Birmingham, where I quickly fell in love with the fast‑paced rhythm of service. The most defining part of my career so far has been Harborne Kitchen, a fine‑dining environment where creativity, discipline and precision are essential.
“During filming for MasterChef: The Professionals, I continued working at Harborne Kitchen, absorbing as much as I could from a team that constantly pushed me to grow. I now work at Hogarths Hotel, where I continue developing my cooking voice through new ingredients, techniques and challenges.”
How would you describe your cooking style?
“My cooking style is rooted in classic technique but influenced heavily by the countries I’ve lived in and the people I’ve cooked with. My food brings together Latin American warmth, Spanish flavours and the British kitchens where I built my career. I believe in simplicity, strong flavour, and letting ingredients speak for themselves.”
What are three ingredients you couldn’t live without?
“Salt, Garlic and Black pepper.”
Why did you take part in the show?
“The opportunity came at exactly the right moment in my career. I wanted a new challenge, a chance to test my abilities, and an opportunity to grow professionally. MasterChef felt like the perfect platform to push myself outside my comfort zone.”
The new series of MasterChef: The Professionals is ongoing on BBC One and iPlayer.
