Who is chef Ismail Hossain on MasterChef: The Professionals 2026?

Ahead of MasterChef: The Professionals 2026, which begins on BBC One from Tuesday, February 10 at 8pm, we find out more about Ismail Hossain, one of the chefs taking part in this year’s competition.

Originally from Rajshahi, Bangladesh, Ismail now lives in West London with his wife Sarah and their daughter and works as head chef at The Stag in Hampstead.

Age at start of filming

33

Job role

Head Chef

Chef background

“I started my career at the very bottom as a kitchen porter in a Spanish restaurant, Barrica Tapas Bar in London, where I learned discipline, speed, and respect for ingredients.

“Over the years, I worked my way up through every section and eventually became head chef. One of the biggest highlights has been building and leading strong kitchen teams, developing seasonal menus, and consistently delivering high-quality food.

“I take pride in combining classical techniques with bold flavours inspired by my background, and creating dishes that people remember.

“I couldn’t afford to go to culinary school, so I worked for free with ex-colleagues to start learning things in the kitchen. I was then lucky enough to be sponsored by one of my companies to do a Level 2 – Advanced Cheffing course. Last year I did Level 3 Food Safety and Hygiene to become supervisor.

“As well as Barrica, I’ve also worked at other London restaurants - The Riding House Café, Copita, Temper, The Duke of Wellington in Portobello Road, The Old Ship in Hammersmith, and The Marlborough in Richmond.

“As I head into MasterChef, I’m working as head chef at an independent gastro pub, The Stag, in Hampstead.”

Who and what inspired you to become a chef?

“My first inspiration came from my mother. Growing up in Bangladesh, I spent a lot of time helping her in the kitchen as she was always busy, and that is where my love for food truly began. Cooking was part of daily life, and I learned early on how food brings people together.

“When I moved to the UK, I started working in a restaurant. Watching my head chef, James Knight, create new dishes and transform simple ingredients into beautiful, delicious plates opened my eyes to what cooking could be. I realised then that food has the power to make people happy, and that inspired me to pursue it as a career.”

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

“My cooking style is rooted in simplicity and respect for ingredients. I strongly believe that less is more when it comes to food, allowing natural flavours to shine.

“I have a real passion for slow cooking, where time and technique transform simple ingredients into something exceptional. Open-fire cooking is also a favourite of mine, as it brings depth, character, and authenticity to every dish.”

Three ingredients you can’t live without

“Salt, chilli and garlic.”

What do you eat when you get back from service?

“Leftover curry that I batch cook on my days off.”