Who is chef Danny Parker? former MasterChef: The Professionals 2014 contestant

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.

Name: 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.

Read more about Danny Parker in our feature with him here

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

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

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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."

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