Meet the MasterChef 2024 Contestants - Heat 9

MasterChef 2024 has reached the final week of heats, and this time there's a twist. To celebrate the 20th anniversary, ten familiar faces have been invited back to battle for the title for the second time in Comeback Week.

They will face two challenges specially designed to see just how much they have progressed since their last visit. This is an opportunity that none of them will want to waste, as only the best six will earn a place in the last quarter-final.

With every morsel scrutinised, the final decision will be left to John and Gregg, who will pick their best three cooks of the night. They will head into this week's quarter-final, while the other two will experience déja vu and say goodbye.

Please note this information is accurate at the time of filming; certain aspects may have since changed but this represents the contributors as the competition starts.

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Meet the Contestants

Chris

Location: Henley-On-Thames, Oxfordshire

Bio: Circus Artist Chris, 44, was born in the Cotswolds. He lived in London for over 20 years where he studied Dance Theatre and Circus. He then moved to Henley-On-Thames in Oxfordshire in 2016 where he now lives with his partner, Kim.

When did you first appear on MasterChef and how did it go?

"I first appeared in MasterChef in Series 19 in 2023 and got all the way to my Quarter Final. I was super happy to have left with the title under my belt. I wished I had gotten further that year, but I loved every second being in the MasterChef kitchen and meeting John and Gregg. It has always been my dream experience the world of TV. I have watched MasterChef from day one when it first ever aired, I'm a super fan! I never dreamt I would find myself on it one day. I learnt so much about myself as a cook."

How would you describe your style of cooking?

"My cooking style is theatrical, visual and packed with flavour. I really enjoy MasterChef briefs that make my mind dream away. I'm a firm believer in the power of dreaming and imagining. There are endless possibilities and outcomes of dishes. I am a maximalist and enjoy elevating every part of the flavour and presentation of dishes with unique foods that I find. I love experimenting and showing off my background in performance and theatre."

How did you get into cooking? Earliest cooking memory?

"My cooking has mainly developed from my travels around the world as a circus artist. I always enjoy immersing myself in local cultures and the food that brings local people together. As soon as I taste something new, my mind goes on a rollercoaster of memories and ideas. I love using ingredients from Asia, as I love the variety of unique flavours that I can't get anywhere else. I think food is all about memories and imagination, it can be powerful in how it makes us feel and theatre works in exactly the same way. It's a great feeling when I create dishes that combine absolutely everything I enjoy in life.

My earliest cooking memory is of my mum cooking my favourite fresh hand-cut chips in beef lard when I was young. Those chips would be close to the fancy triple-cooked chips you see these days in restaurants. My mum is an amazing cook and inspiration for me, along with my gran, whose Sunday roast pork gravy is still on my own cooking list today. I call it grandma gravy - it's divine and on every roast dinner I make!"

How have you and your cooking changed since you were last on MasterChef?

"My cooking has become more daring and creative since I was last on MasterChef. When I left in 2023, I was disappointed to leave early, but food makes me happy so I got right back into cooking. I went off to local veg and micro-green farms looking for new flavours that are grown in the UK. This led me to new ideas and ingredients that pushed my passion for cooking to another level."

How does it feel to be back in the MasterChef kitchen?

"It's unbelievable to be back! I feel determined and focused and I'm going to really put myself on the plate this time. I want to draw on my theatre experience and elevate my presentation. I will be going all-out with rarely seen ingredients and new, bold dishes that demonstrate the chef I can be, and show MasterChef viewers something new."

What is your food dream and has that changed since first time round?

"My food dreams grow every day. I would love to write a cookbook about 'theatrical meals' and help people find a new way not only to cook but to entertain friends, combining food with theatre. I would love to travel to unique remote places around the world and make travel documentaries focused on different cuisines and food cultures. My ultimate dream would be to direct and create a menu for my own immersive dinner theatrical experience in an intimate dining room."

Farokh

Location: East London

Bio: University Drama Lecturer Farokh, 38, was born in Iran. He grew up in the village of Zardeband, just outside Tehran where he moved when I was 19. He then moved to London at age 25 where he now lives with a 'very excitable' Jack Russell called Gulliver.

When did you first appear on MasterChef and how did it go?

"I was in Heat five of Series 18 in 2022. I scraped through the first rounds and got an apron, then to my surprise did very well in the market test and got dish of the day! I was lucky to get through the critic's challenge, and then got through the Quarter Finals with a controversial dish of octopus, lentils and bone marrow. Then I got to the Semi Finals, where I chose a very difficult dish and burnt it several times. I called myself a "porky Sisyphus" on national television!"

How would you describe your style of cooking?

"My cooking is a combination of narrative and experimentation. I want my food to be a story: to surprise, confound, and convey ideas and concepts, not just flavours. For me, food isn't just something to be tasted - it is seen, thought, felt, and experienced. I'm inspired not just by different cuisines, chefs, and ingredients, but by art, culture, films, literature - basically anything that engages human senses and emotions.

I use experimental techniques to create unusual and unexpected experiences: creating transparent crisps with potato starch, pressure-cooking bananas for three hours to create pure banana caramel, concentrating rhubarb juice in a vacuum chamber and cooking beef for three months to make beef-flavoured soy sauce."

How did you get into cooking? Earliest cooking memory?

"When I was four, I learned to read by looking over and over at a very famous Iranian cookbook, called The Art of Cooking by Roza Montazemi (I like to call her Iran's Julia Child), and I've never looked back! When started living on my own, I began to experiment obsessively with different cuisines and styles - and I still do!

My earliest and most precious cooking memory is from snowy days in Iran when I was about seven, when my dad and I used to wrap potatoes in foil and place them under the embers in the fireplace to bake. After waiting (impatiently) for an hour, we'd take them out, cut them open, season heavily, and top with super-cold butter. I've never eaten anything that lives up to those."

How have you and your cooking changed since you were last on MasterChef?

"I think the core of my cuisine is unchanged, but I'd like to think that I've become better at what I do. My cooking has become more simple without being simplistic, and I've gotten better at complex cooking without complicating things."

How does it feel to be back in the MasterChef kitchen?

"It feels exciting to be back and stressful at the same time. I think it's very difficult for me to stay true to my style under time pressure, so I'll need to concentrate a lot more - fingers crossed!"

What is your food dream and has that changed since first time round?

"Last time I was on MasterChef, my food dream was to run an experimental supper club - whilst continuing to work as a lecturer I have had the privilege of doing Supper Clubs. Bookings have included everything from cooking a menu inspired by the city of Liverpool to designing menus inspired by art exhibitions.

My next food dream is to use the Supper Club as a platform to for developing an "anti-cookbook", where the focus isn't on specific dishes, but unusual and creative ways to come up with food ideas, recipes, and techniques."

Lyndsay

Location: Letchworth, Hertfordshire.

Bio: Forty-three-year-old Lyndsay, is a DJ and Drummer from Christchurch, Dorset. She moved to London at age 18 and then to Letchworth when she was 33, where she lives now.

When did you first appear on MasterChef and how did it go?

"I was on in 2017 and got to the Semi Finals."

How would you describe your style of cooking?

"I'd describe my cooking as molecular, avant-garde and adventurous. I'm also really influenced by Japanese cuisine and techniques."

How did you get into cooking? Earliest cooking memory?

"I always baked with my mum, but when I was a student, there were very few students who knew how to cook. I lived in a communal setting with 35 students and one giant kitchen, so I would help those who literally couldn't boil an egg! I was interested the types of food I could use on a student budget, like using cheaper cuts or different meats."

How have you and your cooking changed since you were last on MasterChef?

"My kitchen is so tiny so I've not done huge amounts of cooking since last being on MasterChef, but I enjoy visiting interesting restaurants and sampling new dishes."

How does it feel to be back in the MasterChef kitchen?

"It feels strange to be back, but really nice to see so many of the production and crew - everyone is lovely and it's nice to hang out with other keen cooks. I definitely found the cooking part more stressful than I did last time!"

What is your food dream and has that changed since first time round?

"I've realised my passion is ingredients. I really love sourcing new produce and exciting things to eat when I'm abroad with work, as well as seeing what the British countryside can produce while I'm in the UK.

I'd enjoy working in a development kitchen, but I don't think running a restaurant is for me!"

Mary

Location: Coventry

Bio: Mary, 60, is a Company Secretary at a Security Installation Company. She was born and raised in Coventry where she lives with her husband, Steve, and two youngest children, Dec and Lydia. Her eldest girls, Holly and Julie have moved out but often come round for Sunday lunch with their children.

When did you first appear on MasterChef and how did it go?

"I was on MasterChef in 2018 and I left in Knockout Week."

How would you describe your style of cooking?

"I like to make tasty and wholesome home-style food. I love having all of my family round for Sunday roasts, Pizzas in my wood fired pizza oven and barbecues. I love making sauces and interesting sides to go with barbecues and spend a lot of time making jams, chutneys and pickles.

I get inspired by reading about food and watching great chefs on TV and Instagram. I almost constantly think about cooking and love visiting food festivals and markets to see what new produce, herbs and spices I can find to go home and create new dishes with."

How did you get into cooking? Earliest cooking memory?

"My sister, Julie, introduced me to food from different countries when I was about 14, as at home we only ever ate very plain food. I loved the thought of eating food from all over the world.

I have been interested in cooking for many years and feel strongly about feeding my family healthy, tasty and fresh food, cooked from scratch.

I guess my real passion for food began about 20 years ago and have always worked to extend my repertoire and improve my skills. I have an extensive collection of cookbooks that I love reading and getting ideas from."

How have you and your cooking changed since you were last on MasterChef?

"I haven't really experimented too much with new dishes in the kitchen since my last MasterChef experience as my life was so busy!"

How does it feel to be back in the MasterChef kitchen?

"It feels very exciting but also surreal to be back in the MasterChef kitchen. I felt very welcome and the best thing about it was that it reignited my passion for cooking and really challenged me in my presentation of dishes, and also really got me thinking about creating new, exciting and tasty food."

What is your food dream and has that changed since first time round?

"I think this experience has boosted my confidence and belief in myself and I would like to write a cookery book of my own. I'd also love to do some recipe development on a professional level one day.

Last year I was involved in a cookery book collaboration, with a brilliant bunch of people through a Facebook group. Between us we created "The Porky Punk Annual Manual", in which I have a chapter and a recipe in and I loved writing it. Food writing is something I would never tire of.

It would be wonderful to own a deli, feeding people fresh, local produce for lunch. My friend, Kate who was on MasterChef with me the first time has a chain of incredible delis in Cornwall and I would love to do something similar."

Matthew

Location: Sutton Coldfield

Bio: Thirty-four-year-old Matthew is a Project Coordinator. He was born in Wordsely, Stourbridge and grew up in Wednesbury in Wolverhampton. He now lives with his girlfriend in Sutton Coldfield.

When did you first appear on MasterChef and how did it go?

"I first appeared on MasterChef in 2023 and got to the Quarter Finals."

How would you describe your style of cooking?

"I would say my cooking style is refined. I like to create fine dining Caribbean dishes and fuse them with French, Italian and Asian cuisines. Caribbean cuisine is underrepresented in the fine dining industry and this has always been something I'm passionate about changing. I love the vibrancy, the flavours and the freshness of Caribbean food, and I really hope to inspire others to enjoy it."

How did you get into cooking? Earliest cooking memory?

"I properly got into cooking during the first lockdown, when I would watch episodes of MasterChef on iPlayer. I loved attempting to recreate the various dishes on the show and thinking about how I would add my own twist and flare to them.

My earliest cooking memory was when I was about seven years old, helping my grandad roll dumplings and prepare food. He was an exceptional cook. Watching him create amazing dishes for the family are some of the fondest memories I hold of him. My mother also taught me how to make authentic Jamaican food, and we spent many weekends cooking together. Both played a pivotal role in helping me become the cook I am today."

How have you and your cooking changed since you were last on MasterChef?

"I believe my confidence has grown since last appearing on the show. I think I have developed my knowledge of food, specifically flavour profiles, food pairings and the experimentation aspect of different dishes."

How does it feel to be back in the MasterChef kitchen?

"I felt truly honoured to be selected to return to the MasterChef kitchen. Thinking back to when I received the phone call, I was honestly shocked and completely lost for words. I remember thinking "Why me?" and how lucky I was to get a second opportunity in the kitchen."

What is your food dream and has that changed since first time round?

"My goal is to open up my own private dining venture, taking customers on a Caribbean journey, with each dish telling a story. I'd like for that to become established, then I'd love to be able to run my own restaurant, offering the experience to a wider audience."