Who is chef Luke Emmess on MasterChef: The Professionals 2026?
With MasterChef: The Professionals 2026 now in full swing on BBC One, we find out more about Luke Emmess, one of the chefs taking part in this year’s competition.
Luke grew up in Leigh Park, Portsmouth, and now lives in Havant, Hampshire, with his wife and four children, working at The Wykeham Arms.
Age at start of filming
33
Job role
Head chef
Chef background
“I studied culinary arts at South Downs College, where I spent six years training from school age, specialising in larder and pastry in my final year.
“My first job in a kitchen was at a small local café when I was 14, and throughout culinary school I worked for an agency and through that I worked all kinds of different kitchens. My first serious job, in my eyes, was at Jamie’s Italian in Portsmouth, where I spent five years working through the ranks and different sections.
“One of the most memorable places I worked was The Still & West pub in Portsmouth, because it was my first head chef position. I was promoted quite young and had a lot to learn very quickly — it was definitely a sink or swim situation, but looking back it really helped me develop as a chef.
“I’m currently head chef at The Wykeham Arms, a 2AA Rosette pub and hotel in Winchester.
“There are a few career highlights to choose from, but retaining our rosettes would be up there, along with my success in competitions over the years, including the Roux Scholarship.”
Who and what inspired you to become a chef?
“I always liked food from a young age, but I became a chef through chance when I was put into a schools programme where we spent a certain amount of time split between at college and school.
“There was a wide choice of subjects I could have done but I left choosing to late and there were only spaces left in catering or hairdressing, so I chose catering! From this chance choice is where my love for food just grew and grew.”
How would you describe your style of cooking and any influences on it?
“I like to do things properly - no cutting corners but not necessarily traditionally - so maybe a mix of classical cookery techniques but with modern flair and style. I’ve spent the last 10 years in pubs, so I’d say refined pub food (loosely) is my style.”
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Three ingredients you can’t live without
“Butter, lemons, and eggs — all versatile, essential ingredients in any kitchen.”
What you eat when you get back from service
“If I finish service in the afternoon, I’ll normally be home and enjoy a hot family meal normally cooked fresh from my wife. But if I’m closing, unfortunately it’s much less glamorous. I’d be lucky with a bag of crisps and instant noodles if I’m honest.”
Why did you want to take part in MasterChef: The Professionals?
“I enjoy personal challenges and I like to do something that stops me feeling dormant in my career once in a while. It’s good to take myself out of my comfort zone and based on how I did on some previous competitions, I felt MasterChef would be a bold next move.”
Outside of cooking what are your passions?
“Outside of the kitchen almost all my free time is spent being a dad to my four kids. Between being a head chef, husband and father, there’s really not a lot of spare time.
“But I like to stay healthy in the gym and a little games console if I can squeeze it in. Maybe a nice meal out and few drinks on an even rarer occasion.”
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