Final four - MasterChef: The Professionals 2018, Dean Banks

Tonight marks the beginning of finals week for MasterChef: The Professionals 2018 - find out more about private chef Dean Banks.

Name: Dean Banks

Region: Grew up in Arbroath, now lives in Carnoustie.

Age: 29 at time of filming, now 30

Profession: Private Chef

Cooking Background: “My great grandfather was a Baker in the north of Scotland in a place called Wick. My Mother helped me along the way as well. She would let me choose a recipe at the weekend and go out and buy the ingredients so then I could practice making dishes at the age of ten. TV Chefs were my heroes whilst growing up and still are.

"I was trained at Rick Steins in Padstow but I have never stopped learning and never will - cooking always develops, just like fashion.” 

Influences: “My biggest influences are Rick Stein, Craig Sandle former head chef of Number One at The Balmoral Hotel and one of my close friends, David who has helped me develop as a person and has inspired me to focus on my goals.” 

Food Passions: “I would always categorise myself as a seafood chef inspired by the worlds larder. My passion would be cooking fish simply with a sauce and some vegetables. I only cook food I love to eat myself, I would never serve something that I wouldn't want to dive into and enjoy with family and friends.”  

 On MasterChef: The Professionals: “I decided to enter the competition because I was close to turning 30 and I wanted to start working towards my life goals. I feel MasterChef is a fantastic platform to showcase my cooking abilities to the nation. 

 "There have been so many challenging moments in the competition, the critics and the chef’s table were very fast-paced and high stress, but I loved every moment of them even though they were challenging tasks. 

"When I got through to the final I felt very humble, excited and nervous all at once. All the other chefs who got through are absolutely amazing and I will have to do my best to keep up with them.” 

Cooking ambitions: “I am currently sitting at a laptop which is very different to standing in the kitchen, putting together my concept and business plan for my restaurant which I hope to open in 2019 in Edinburgh. My ambitions are to have a sustainable seafood and wine bar. Being on the show I also discovered that I really enjoyed being in front of the cameras and so it would be amazing to have my own TV show or be part of another. Possibly one where I travel the world and cook dishes along the way. I would also really enjoy doing a cookery book for everyone at home.”