Who is chef Ian Brunsdon MasterChef: The Professionals 2024 contestant?

We find out more about the next batch of chefs set to take to our screens when MasterChef: The Professionals 2024 continues this week, next airing on Monday, November 11 at 9pm.

Introducing Ian Brunsdon, who recently left his role as head chef at Bolney Wine Estate to join 64 Degrees in Brighton.

Ian’s 15-year culinary career saw him take in experiences in the Alps and Australia, before returning to the UK.

NAME

Ian Brunsdon

AGE

33

WHERE ARE YOU FROM/WHERE DO YOU LIVE?

Ian grew up in Sussex with his mum, dad and older brother. After working in the Alps and Australia he settled in Lindfield, where he lives with his wife and two children.

CURRENT AND PREVIOUS EXPERIENCE

Ian went straight from school to Crawley Community College, where he completed his NVQ Level 3 in Professional Cookery. While studying, he was a kitchen porter at The Dorset Arms in Withyham. He then went on to work as a chalet chef in France before moving to Australia where he worked at Aqua Blu and The Blue Monkey in Nelson Bay, New South Wales, Australia. In 2015, he moved back to the UK, where he worked at the then AA 2-Rosette, Jeremy’s Restaurant. In 2019 he became head chef at Bolney Wine Estate, only recently leaving.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“I grew up with a food phobia. I’d physically gag and be repulsed by textures – pretty much anything but toast. When I started as a kitchen porter in a pub at 14 and saw the hustle and bustle, I instantly loved it and wanted to know more. As soon as I got involved in some simple prep and cooking, that was it. I remember the first time I made something from scratch and tasted it, it just made me want to experience more. I felt I’d been missing out on all these flavours. I knew from that moment I wanted to be a chef.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“With my food, I’m trying new takes on classic flavour combinations. For example, instead of pork and apple, I’d do pork and rhubarb.”

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“I’ve been in the industry for a good amount of time now. I know what I’m doing but it’s time to challenge myself. I’d love to one day have my own place and with my own accolades. I’ve never been on TV but I’m a bit of a showman deep down, so I thought it would be fun!”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“I try and get to the gym as much as possible but it’s all about spending time with my family. I’m the “dad taxi” ferrying my children to various birthday parties and clubs!”