Who is chef Emma Hanley 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 Emma Hanley, one of the chefs taking part in this year’s competition.
Originally from Christchurch, New Zealand, Emma now lives with her wife in Edinburgh, working at Commons Club, Virgin Hotels.
Age at start of filming
40
Job role
Chef de Cuisine
Chef background
“I studied at the Ara Institute, formerly (CPIT) Christchurch Polytechnic Institute of Technology and the first restaurant I worked in was a small little 40-seater Italian restaurant, Christchurch, New Zealand.
“There have been so many memorable experiences within the different places that I have been fortunate to work in.
“I’ve travelled the world cooking in the South of France, working aboard a private – hire yacht in Western Australia, and working in Melbourne for one of Australia’s leading chefs. But would say being able to work out in nature is definitely a highlight.
“I now work at the Commons Club, Virgin Hotels, Edinburgh - a 63-seater restaurant, showcasing local, seasonal produce.”
Who and what inspired you to become a chef?
“My grandmother was my greatest inspiration. Growing up in New Zealand, our family gathered every Sunday at my grandparents’ home, where food was at the centre of our time together.
“Watching my grandmother cook using whatever was available from her garden gave me an early understanding of seasonal, resourceful cooking.
“Also, doing night-time cooking classes with my mother after school. Those experiences left a lasting impression and played a significate role in my desire to become a chef.”
How would you describe your style of cooking and any influences on it?
“My style of cooking has evolved significantly over the years, shaped by life experience, travel, and exposure to different cultures, all of which have brought new perspective.
“Early in my career, I believed that success meant working in the best restaurants and constantly pushing at the highest level, often at the expense of personal time and important life moments.
“Over time, that outlook has shifted. Today, my approach is rooted in keeping things humble, local, seasonal, and fun. A key influence in this chance was working for chef Andrew McConnell, who showed me how a professional kitchen can – and should – function with balance, respect and purpose.”
Three ingredients you can’t live without
“Yuzu koshu, butter and avocado.”
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What do you eat when you get back from service?
“Sandwiches. I love the versatility of wedging together the perfect combination of flavours - whether it’s a three cheese and truffle toastie or Reuben style.
“Since living in the UK, crisps are always a great addition to any sandwich. They help add saltiness and texture, I get it now!”
Why did you want to take part in MasterChef: The Professionals?
“It was the year of just ‘say yes’ and putting myself out of my comfort zone. You learn the most and gain a lot from being in the uncomfortable.”
Outside of cooking what are your passions?
“Classic chef answer, dining out. There’s nothing better than going out for lunch or dinner with friends and family.
“I also love traveling and exploring the world as well as getting out into nature. Living in Scotland, we do a lot of wild saunas.”
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