Who is chef Caroline Meyer Kerber on MasterChef: The Professionals 2026?
With MasterChef: The Professionals 2026 heats reaching their final week on BBC One, we find out more about Caroline Meyer Kerber, one of the chefs taking part in this year’s competition.
Caroline lives in north London with her husband.
Age at start of filming
41
Job role
Private chef
Chef background
“I trained at Westminster Kingsway College (now called Capital City College) in London and began my career at The Albion in Angel.
"I went on to work in highly regarded kitchens including Launceston Place under Tim Allen, where we gained and retained a Michelin star, and Restaurant Marianne with Marianne Lumb.
"While living in Portugal, my husband and I founded Preamar - a supper club serving fine-dining experiences in a relaxed, intimate setting.
"Since moving back to London in 2020, Preamar has evolved into a private chef service: intimate dinners, longer-term family cooking and travelling with clients for their seasonal holidays.”
Who and what inspired you to become a chef?
“Food sits at the heart of my family. My grandmother, who was of German heritage, was a gifted cook and baker, and my mother grew up on a small farm, making almost everything from scratch.
"At school my friends always wanted to swap lunches with me because my mum’s food was so good.
"Later, while studying human nutrition, an inspiring gastronomy lecturer opened my eyes to culinary culture beyond my hometown.
"She used to come back from her travels full of new ingredients and new ideas and showed me that I could pursue this professionally.”
How would you describe your style of cooking and influences on it?
“Elegant, balanced and seasonal.
"Classic techniques are always present but expressed more lightly, with colour and freshness.
"Working as a private chef has strengthened my love for generous, beautiful family-style tables that are healthy and abundant, with as little waste as possible.”
Three ingredients you can’t live without?
“Elderflowers, Maldon salt, vegetables - lots of them!”
What do you eat when you get back from service?
“A balanced routine keeps me grounded: couscous and salads, yoghurt with homemade granola, and - when time allows - sourdough pizza on Fridays, a tradition born during lockdown.”
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Why did you want to take part in MasterChef: The Professionals?
“People encouraged me to apply for years. This time I felt ready to step outside my comfort zone, learn more about myself as a chef and connect with peers from different backgrounds. It’s about trying something new and pushing boundaries.”
Outside of cooking what are your passions?
“Kite-surfing and yoga, being outdoors in nature, art and cinema, wandering through markets, and any food-related experience that teaches me something new about technique, history or culture, especially when travelling.”
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