With MasterChef: The Professionals 2026 now in full swing on BBC One, we find out more about Alix Rolland, one of the chefs taking part in this year’s competition.
Born and raised in Paris, Alix now lives in central London with her partner.
Age at start of filming
28
Job role
Junior sous chef at Alain Ducasse at The Dorchester
Chef background
“I trained at the Institut Paul Bocuse in France before building my career in Michelin-starred kitchens across Paris and London.
“My first professional role was at the iconic Hotel du Cap-Eden-Roc in the south of France - a place famous for hosting artists, actors and international guests.
“One of the most influential kitchens in my career was Alain Ducasse at Plaza Athénée in Paris, where vegetables were the star of the menu. We sourced produce from the gardens of Versailles and removed meat entirely - an approach that shaped my philosophy around restraint, seasonality and respect for ingredients.
“During filming, I was working at Alain Ducasse at The Dorchester - a three-star Michelin restaurant set within a luxury London hotel, where I continue to work today.”
Who and what inspired you to become a chef?
“I grew up surrounded by cooking. My mother and grandmother prepared food every day, and the kitchen was always a place of comfort and connection.
“Traveling widely as a child exposed me to global flavours and cultures, and cooking naturally became the way I connected emotion, memory and identity.”
How would you describe your style of cooking and influences?
“My style is Mediterranean and French with a British twist. I love simplicity - seasonal ingredients, clean flavours, and dishes that don’t try to be overly technical just for show.
“Precision lives in simplicity, and I’m inspired by fine dining discipline but also by travel, nature, and my day-to-day mood.”
Three ingredients you can’t live without
“A really good olive oil, zaatar, and cheese.”
