'This will be the biggest year of my career so far.' Olivia Burt, MasterChef: The Professionals 2019

The  Staff Canteen

The Staff Canteen

Editor 13th December 2019

It's finals week on MasterChef: The Professionals 2019 - find out more about Olivia Burt, Sous chef at claridges.

Name: Olivia Burt

Region: London

Age: 24

Profession: Sous Chef

Place of work: Claridges

Cooking Background

“I was born in Worcestershire and educated in Shropshire and Cheltenham. Cooking doesn’t run in my family but I’ve loved it from as early as I can remember. In my A-level study breaks, I would head to the kitchen at home and cook to relax, so to be able to cook for a career feels like the best job in the world. I was trained at BallyMaloe in Ireland with Darina and Rachel Allen, then at Le Cordon Bleu in London and Paris. I now live in Fulham, London, and work as Sous Chef in the restaurant of a five-star Mayfair hotel. I knew I’d 100% made the right decision in my career at about 20 years old, when I realised how lucky I am to be able to cook every day in the professional kitchen, and still get excited to cook in my own kitchen when I get back home.”


“So many people have influenced me, from the very earliest days baking with my Mary Berry book in hand, to working with my team day in day out. My career took a real turn when I met Simon Rogan with Head Chef Dan Cox. I knew from the minute I walked through the doors there was nothing I wanted more in the world than to work in that kitchen. Simon continues to influence me with his passion and use of truly British ingredients, foraged herbs and flowers.”

Food Passions

“My passion for British food gets stronger with every year of learning. I am very lucky to be able to experiment and learn about what the UK has to offer through the seasons and to work with the very best of ingredients.”

On MasterChef: The Professionals

“I entered MasterChef to take on a huge career challenge – to see how I could develop, learn more about myself under pressure and come out on the other side stronger. It is so tough knowing every time I get through a round I need to come back stronger and better - playing a constant battle against myself. Getting to The Finals is absolutely incredible. It’s what everybody dreams of when they enter MasterChef and it is very much a once in lifetime opportunity.” Cooking ambitions: “I want to continue developing and showcasing the best of British ingredients. It would be amazing to get published, of course, and share my knowledge of the professional kitchen in the everyday home – beginning a journey towards my own restaurant. This will be the biggest year of my career so far, I have some very exciting work in the pipeline. I can’t wait to share it all.”

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 13th December 2019

'This will be the biggest year of my career so far.' Olivia Burt, MasterChef: The Professionals 2019