Who is chef Jemma Harrison on MasterChef: The Professionals 2026?

MasterChef: The Professionals 2026 returns to BBC One on Tuesday, November 3, and Jemma Harrison, chef and owner of pop-up Kaunter, is one of the six chefs fighting for a place in the next round in the opening heat.

The 32-year-old, who lives in London, faces Dan Nunn, Jack Sencherey-Evans, Ruchi Mehrotra, Kieran Jones and Matty Grove in the first group of this year’s MasterChef: The Professionals 2026 series, which features 24 chefs competing in groups of six.

Age at start of filming

32

Job role

Chef and owner of Kaunter

Chef background

“I went to culinary school at 22.”

Asked about the most memorable place she has worked, Jemma said: “I’d probably say Petersham Nurseries. The kitchen was a converted shed, so I had to learn to be very adaptable. It’s also where my love of pasta really bloomed, as well as my appreciation for wild and foraged ingredients. We’d pick our own produce before service, which was pretty special.”

On what she does now, she said: “I develop ideas for Kaunter, a pop-up concept that I run through a series of residencies and events, as well as working in food styling and helping other businesses with recipe development.”

On her career highlight so far, she said: “Probably being featured in Time Out for Kaunter. It was really exciting to see something I’d created for myself being recognised. I also won a Christmas crumble competition in December, which was judged by Professor Green, so that was a pretty fun moment too!”

Who or what inspired you to become a chef?

“I’ve always loved the whole world around food, not just cooking itself. I love feeding people, bringing people together, and creating an atmosphere around a meal.

“My inspiration has come from lots of different places, rather than one particular chef. Restaurants, travel, family, markets, and ingredients.”

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

“My cooking is instinctive, generous, and quite playful. I love food that makes you want to dig straight in; big flavours, lots of freshness, texture and something slightly unexpected.

“I’m influenced by everywhere I’ve worked and travelled, but particularly Middle Eastern and Mediterranean food.”

Three ingredients you can’t live without?

“Garlic, parmesan, and salt.”

What do you eat when you get back from service?

“Something extremely simple. Usually something involving eggs, toast, butter and salt, or leftovers straight from the fridge. After a long service I want ease and comfort.”