Final Five - MasterChef: The Professionals 2014 Danny Parker

The  Staff Canteen

Let's meet MasterChef: The Professionals 2014 Danny Parker from House of Tides, which holds a star in the Michelin Guide UK.

The final five who have made it this far and are hoping to impress Michelin-starred Marcus Wareing and Monica Galetti to be in with a chance of taking this year's title.

Danny - MasterChef The Professionals low resName: Danny Parker

Region: Newcastle-upon-Tyne (grew up in Stockton)

Age: 24

Profession: Head Chef

Personal: Single    

Cooking Background:

”I fell into cooking by accident when I started as a kitchen porter and I realised how much freedom chefs had to express themselves.

“I was trained firstly at Darlington Technology College and then on the job at The Talbot, a small gastro pub in Bishopton, then later at Wynyard Hall under the guidance of the exec chef Alan Okane.

“I'm currently working at House of Tides as head chef, improving myself and the business. The food is ever changing and expanding, so every day we are all learning new things, which is exciting.

“The most important aspect of what I do is pleasing the guest, it is after all the whole reason we cook!”danny beef

Cooking Influences:

“The first cookery book I bought was White Heat by Marco Pierre White and I was hooked; I really fell in love with the kitchen then. Since, Aiden Byrne has been a big influence being the youngest British chef ever to receive one star Michelin, and Jason Atherton, again starting with little and working up. Looking further afield to the likes of Paul Liebrandt, Thomas Keller, really the list is endless!”

On MasterChef: The Professionals:

”I decided to enter the competition as a platform to try and show that there isn't just good food in the south! I also wanted friends and family to see why I have made sacrifices for my career, I think it's nice to give something back to them.

“I am seriously overwhelmed to get to the final, the competition is physically and mentally strenuous.

“The biggest challenge for me so far has been without a doubt the Scraps Invention Test in the Quarterfinals, it’s something I'm not used to - not your average invention test at all! I was pleased with what I managed to produce, but that was tough.”

Cooking ambitions:

“I am currently enjoying my job which has brilliant scope for learning and presents new challenges everyday. I'll take it day by day and try and be the best cook I can be.

Danny dessert“My ambitions are endless. I want to learn as much as I can from the best people in the business, grow and develop my cooking skills and techniques, and also learn how to run a restaurant. The goal is to gain a Michelin star firstly, and once I have learnt enough, I would love to open my own place.”

What Monica Galetti and Marcus Wareing said:

  "Always controlled and he knows exactly what he wants to do. He is a focused chef, especially when he's cooking in his comfort zone which is cooking his own food. "His beef dish - what a great plate of food, the balance was spot on. It was a classic style dish which he raised to new levels."

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 17th December 2014

Final Five - MasterChef: The Professionals 2014 Danny Parker