Who is chef Tasoula Gramozi, MasterChef: The Professionals 2022 quarter-finalist?
Ahead of MasterChef: The Professionals 2022, which airs on BBC One every Tuesday, Wednesday and Thursday from 2 november, we find out more about the chefs taking part.
Introducing Tasoula Gramozi, sous chef at Charlotte Street Hotel.
Tasoula previously worked at Bibendum, Kol, The Samling Hotel and cites Kim Ratcharoen, Head chef Restaurant Gordon Ramsey as some of her role models.
Nickname?
Don’t have one
Age?
27
Where are you from / where do you live?
I was born in Albania grew up in Greece and live in England.
What type of a chef are you?
Sous chef
Do you have a favourite type of cuisine?
Not particularly but I do like healthy and sustainable food.
How did you become a chef?
I saw Masterchef Greece and the went to a cooking school for 2 years.
Where have you worked?
Bibendum, Kol, The Samling Hotel, The Forest Side Hotel.
Internship: L’Enclume, Noma, Restaurant Gordon Ramsey, The Fat Duck
Who are your mentors/role models/people you look up to?
Professional: Kim Ratcharoen, Head chef Restaurant Gordon Ramsey.
She’s a female chef who’s accomplished great things in the industry at such a young age in a foreign country. Great palette and leads by example, and Francesco Dibenedetto, Executive chef At Bibendum.
He made me the disciplined chef I am today, I built myself, my chef skills and gained a different mindset of being able to achieve anything in life if you work hard and stay humble.
Personal: My sister Katerina. Everything I have achieved and what I have become it’s because she pushed me and supported me with it.
What is your guilty pleasure dish?
Souvlaki with a lot of garlic on the tzatziki, can’t beat that.
What is the best thing/worst thing about being a chef?
Best: If you can work in tough kitchens you become so disciplined and you can literally achieve anything in life and work anywhere after that. (I feel like everyone should spend a few years in kitchens before they decide what they want to do in life)
Worst: Very long hours.
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