Who is chef Anthony Ghiglieri on MasterChef: The Professionals 2026?
With MasterChef: The Professionals 2026 heats coming to a close on BBC One, we find out more about Anthony Ghiglieri, one of the chefs taking part in this year’s competition.
Anthony lives in Kidderminster, Worcestershire.
Age at start of filming
27
Job role
Sous chef
Chef background
“I’ve never trained formally as a chef - everything I know comes from being hands-on in kitchens, learning on the job, and obsessively teaching myself at home.
"In the early stages of my career, I spent hours reading cookbooks, studying menus and watching cooking videos to fill the gaps in my knowledge.
"My first kitchen job was at The Talbot in Belbroughton, a small gastropub where I learned the fundamentals and discovered the satisfaction of service. From there, I moved to Hambleton Hall - a large country house hotel in the East Midlands - which became one of the most memorable places I’ve ever worked. It opened my eyes to standards, consistency, and the refinement of true fine dining.
"During filming, I was working at Upstairs by Tom Shepherd, a Michelin-starred restaurant where technique, discipline and precision are non-negotiable. I still work there now, continuing to grow in a team that constantly pushes the boundaries of what I thought I was capable of.”
Who and what inspired you to become a chef?
“Trips to Italy when I was younger completely changed my understanding of food. Before that, I wasn’t interested in anything beyond basic home comforts like bangers and mash. But being immersed in Italian food culture showed me that cooking was more than nourishment - it was a shared joy, a moment for family, an experience.
"Seeing how much meaning food held for people opened my eyes and made me realise I wanted to be part of that world.”
How would you describe your style of cooking and influences on it?
“My approach is rooted in classical technique but shaped by Italian food philosophy - letting great ingredients shine without unnecessary embellishment.
"I believe in simplicity, clarity, and trust in produce. When treated with respect, an ingredient doesn’t need much interference to be delicious. That balance of technique and restraint is at the heart of how I cook.”
Three ingredients you can’t live without?
“Salt, olive oil, lemon.”
What do you eat when you get back from service?
“Whatever is hiding at the back of the fridge - which sometimes leads to questionable combinations. After a long shift, it’s all about convenience.”
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Why did you want to take part in MasterChef: The Professionals?
“It’s always been something I’ve thought about, and I knew I didn’t want to reach a point in life where I wondered, ‘what if I’d tried?’ MasterChef felt like the right challenge, and I wanted to take the risk, push myself, and see how I measured up under real pressure.”
Outside of cooking, what are your passions?
“Reading and writing - both offer a quiet space outside the intensity of the kitchen and let me slow down, reflect, and stay curious.”
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