MasterChef: The Professionals 2024 - Who are the final four?

This week will see the latest MasterChef: The Professionals champion being crowned, as the final four do battle.

Here is a closer look at those set for finals week, with the final episode set to air on Thursday, December 12 (9pm).

GASTON SAVINA, 29

WHERE ARE YOU FROM/WHERE DO YOU LIVE?

Queen’s Park, London

CURRENT AND PREVIOUS EXPERIENCE

Gaston studied at a culinary school in Burgundy and began his career in Paris, working under renowned chefs like Franck Graux at Le Dôme and Christophe Langrée at Le Faust. After moving to London 10 years ago, Gaston worked as a sous chef and designed menus for a wine bar in Notting Hill, before launching his own private cheffing business eight years ago, for personal and corporate clients from around the world.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“I was inspired to become a chef by my grandparents, who instilled a love and appreciation for food at home. For me, food has always been a source of joy and hope, especially during difficult times at school. Growing up, I experienced two distinct culinary worlds: one from my mother’s side, characterised by rich and refined dishes, and the other focused on hunting, foraging, and fishing. My diverse culinary background not only shaped my appreciation for quality ingredients but also gave me a real foundation for my creativity in the kitchen.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“I like to cook dishes that evoke memories with a modern and healthier element, always focusing on quality ingredients. I’d describe it as old school French with a modern twist. For the past six years I have travelled a lot and gained lots of inspiration from the places I visit. All of my experiences and family memories are pulled together in the dishes I create."

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“I applied for MasterChef because I want to showcase my pride in cooking French cuisine with lovely, well-sourced British ingredients. I have been living in the UK for nearly 10 years and I am the happiest chef I can be living in London. I am also turning 30 soon and want to make this a memorable year!”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“I love exploring art and fashion exhibitions. Traveling is another passion which I’m lucky to get to do through work. I like going out and love the creativity and performance art of drag shows, and I also love listening to music.” 

CHIARA TOMASONI, 24

WHERE ARE YOU FROM/WHERE DO YOU LIVE?

Chiara grew up in Bologna, Italy with her parents and sister. At 16, she moved to the UK to continue her education. Driven by a passion for sustainability within the food and farming industry she made the leap into food after completing her degree. She now lives in rural Devon with her partner, who is also a chef.

CURRENT AND PREVIOUS EXPERIENCE

Chiara studied journalism at Sussex University. While studying she set up her own catering company which she ran throughout her degree, providing healthy ready meals for local businesses. After a couple years of private cheffing, Chiara started working on an organic farm at River Cottage in Devon – beginning as a commis and has worked up to their sous chef.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“For me, cooking started with rolling out tortellini with my great grandma in Bologna. It evolved into cooking for my family on a low budget with rarely anything much in the fridge.

“Then my passion for food grew further when I moved to this country at 16, leaving my family behind. My drive for fighting food waste (in both hospitality and households), improving the availability of good food for the disadvantaged and food as a cure (both mentally and physically), were at the centre of every piece of content I produced during my academic years - both at college in the UK and during my degree in journalism.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“My style would be artisanal, waste-saving and SLOW (sustainable, local, organic, wild). I love the idea of sticking to tradition as much as I adore just expanding and developing by borrowing from other chefs, from different cultures and using innovative techniques.”

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“This is as much about discovering more about myself as a chef and improving myself, than it is about winning the title! I'm doing this to challenge myself and share my passion about sustainable food with the world.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“I love kitesurfing, wild swimming, spending time in nature, foraging, preserving, growing veg in my garden and looking after my chickens!”

GEORGE BIRTWELL, 26

WHERE ARE YOU FROM/WHERE DO YOU LIVE?

George was born and raised in Burnley. He has worked in Michelin-starred kitchens on and off for nearly a decade. He lives in Thirsk with his partner, Samira, who is also a chef, and their pet rabbit, Pretzel.

CURRENT AND PREVIOUS EXPERIENCE

George completed his NVQ Level 3 through an apprenticeship with Michelin-starred Northcote Manor, working there for three years whilst studying. He then went on to The Three Fishes in Mitton in Whalley, and two Michelin-starred Ynyshir in Ceredigion, Wales, before heading into a development chef role at high end food manufacturer TRUEfoods, where he stayed for four years. In 2022, he took on a chef de partie role at The Black Swan at Oldstead, north Yorkshire, where he has worked his way up to senior sous chef.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“Firstly, my mum inspired me by always cooking hearty home cooked meals. I also used to watch MasterChef religiously even when I was young. Monica Galetti was the first chef I ever remember seeing cook on television. To now be cooking for her is full circle in many ways.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“I like to cook British-Asian style food with classic French techniques. I’d say my style is clean but not clinical. Where I work now is all about the produce, we are so lucky to be surrounded by amazing ingredients and animals, so I very much let the produce do itself justice.”

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“I believe as a chef, feedback is the best and only way you’re going to learn and grow. I welcome criticism and will always want to develop myself around what’s been said. I feel this competition will push me and help me take the next step.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“I do a lot of fly fishing for trout and salmon and game shooting.”

DAN MERRIMAN, 29

Where are you from/where do you live?

Originally from Worcestershire, Dan grew up on a council estate as the eldest of five boys. He started working in kitchens as a necessity to earn money but quickly found it to be his destiny. He has worked in award-winning restaurants and now lives in Accrington with his partner Chloe and their baby boy, Ernest.

Current and previous experience

Dan got his first kitchen porter job when he was a teenager and was taken under the wing by his head chef at the time who encouraged him to study catering. Dan did his NVQs whilst working and has worked in the Michelin-starred Plas Bodegroes, The AA 3-Rosette Cottage in the Wood, Fishmore Hall in Ludlow, and most recently Northcote Manor, where he spent over a year working under award winning chef Lisa Goodwin-Allen. He recently moved to be closer to his partner and now works in a local pub, The Black Bull Inn.

Who and what inspired you to become a chef?

“I never thought about food as a career. I grew up with frozen foods and the odd Chinese. My mum was a single mum to five boys so she cooked quick and easy meals that would leave us with full bellies. I had to get a job and start earning money, so I started working in a kitchen. I was so lucky to have an amazing mentor who gave me opportunities. I remember the first time I learnt how to bake bread, just something simple, but that was it. I was obsessed and it inspired me to become a chef.”

How would you describe your style of cooking and any influences on it?

“I think my style looks simple, but it’s technically complicated. I want to get the most flavour possible out of ingredients and I love using different techniques. My dishes are a reflection of me, they show where I’ve worked, and what I’ve learnt along the way.”

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

“Going on MasterChef has always been a dream of mine, but I only had the confidence to do it when I found out my partner was expecting our first baby. I want to provide for her and my family, I think this will push me and my career.”

Outside of cooking what are your passions?

“My number one priority outside of work is my family, spending time with Ernie as he is growing and changing so quickly. When I am able to have some me time I have always enjoyed music, darts, snooker and BMX.”