Who is chef James Sharp MasterChef: The Professionals 2023 semi-finalist?

Ahead of MasterChef: The Professionals 2023, which airs on BBC One and BBC iPlayer from Monday 23 October, we find out more about the chefs taking part.

Introducing James Sharp, Chef CEO of Hash Hut, North London.

Twenty-nine-year-old street food business owner James has been a chef for eight years, working in both Michelin kitchens and as a private chef.

He grew up in in North London where he now lives with his artist girlfriend, Phoebe.

Name

James Sharp

AGE

29

Where are you from/where do you live

North London

CURRENT AND PREVIOUS EXPERIENCE

James studied Politics and Sociology at Loughborough University. After graduating he went to work as a chalet chef in the winter and then worked for a catering company in London during the summer.

James then spent four years working in restaurants like Soho House and Alchemilla before founding a pop-up Art gallery and restaurant concept with his girlfriend and a street food business revolving around Hash Browns.

He continues to work for private clients whilst running Hash Hut as CEO.

HOW DID YOU GET INTO COOKING AND WHAT DO YOU LOVE ABOUT IT?

“Food was a massive part of my life growing up. My mum loved a party and food was always a huge part of this. I was always really influenced by Scottish produce when I used to visit my grandparents up in the Highlands and a nose to tail attitude to cooking was instilled on me from a young age. When I went to university however, I cooked mainly chicken wings. Damn good ones though, that have made their way onto our street food menu today! I started cooking to be able to work anywhere and it soon became a real passion. I became fascinated in different cuisines and methods of cooking and always looked to immerse myself in it wherever I went. It also meant I never had to do the dishes which was always a bonus. The ‘I’ll cook you clean’ rule has always been my friend”.

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

“I worked as a Chef de Partie in a Michelin star restaurant for two years and that was my grounding as a chef - the classics, the skills and the refinement. I got put on the Snack section to start with, and loved the punchy, flavour-filled bites that were created with such intricacy. After service I would cook up the leftover Hash Browns as snacks for the staff and we would top them with different sauces and garnishes before cleaning down - this sparked my idea to create a business out of Hash Brown. I cook food I want to see on a plate. It’s fun and funky and isn’t taken too seriously. I want people to feel joy when they eat, which reflects the street food side of me but then also clean and technical which comes from my fine dining training. I want people to be interested and intrigued. There is nothing worse than a forgettable meal.”

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

“Since leaving the fine dining restaurant scene I’ve missed it. I crave that honest, and even harsh feedback. It makes you grow as a chef. Entering MasterChef: The Professionals gets me back into that world. Cooking has always appealed to me as a place where there is nowhere to hide, there are no excuses and no room for passing the blame. It’s raw and honest, and I really appreciate that.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“My other passion outside of cooking is travelling and the food discovered whilst doing so. I’ve been lucky enough to live and work in South Africa working in the safari lodges and I’ve done my fair share of travelling including Asia, Costa Rica and Mexico. I always feel most at home in the mountains though, and skiing holds a special place in my heart and it’s where I met my girlfriend. I’ll get the surfboard out whenever I can as well - occasionally to odd looks from the lido lifeguards. Anything surrounding food I will always make time for. I feel that food, cuisine, and the cultures around it can tell you a thousand things about a place or a person, and that’s a really beautiful thing.”