Who is chef Toby Hodkinson MasterChef: The Professionals 2024 contestant?

Ahead of MasterChef: The Professionals 2024, which airs on BBC One from Tuesday, October 29 at 8pm, we find out more about the chefs taking part.

Introducing Toby Hodkinson, sous chef at El Castillo at the Auckland Project

Sous chef Toby, 41, was born and raised in Coniston, Cumbria.

Name

Toby Hodkinson

AGE

41

Where are you from/where do you live?

Bishop Auckland, County Durham

CURRENT AND PREVIOUS EXPERIENCE

Toby started his career in food later on in life, making the switch when he was 27.  Previously Toby had tried a number of careers ranging from gardening to being a voluntary firefighter. After deciding to make the leap into food, Toby studied professional cookery and three years into his new career he got a job at two Michelin-starred restaurant, Raby Hunt. Since then, he has worked at a variety of locations, including the Devonshire Arms with Paul Leonard and Samuel’s Restaurant at the Swinton Estate. He now works at a Spanish tapas restaurant El Castillo at the Auckland Project, a regeneration charity development project for the Bishop Auckland area.

WHO AND WHAT INSPIRED YOU TO BECOME A CHEF?

“I can’t pinpoint a defining moment that inspired me to become a chef, but I’ve worked in the hospitality industry since I was young, dipping in and out but never fully committing to it as a career. I’ve always appreciated food and my passion developed through travelling across Asia and Australia as I experienced how food brings people together, as well as new ingredients and combinations I hadn’t seen in the UK. When I returned and started my own family, I wanted to find a career to support them while doing something I enjoyed. Since then I have developed a fierce passion for flavours and quality.”

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

“I like to focus on making simple ingredients taste great. My personal style incorporates small plates with a focus on flavour profiles. I want to give guests the best experience, have them enjoy all elements, and encourage them to make their own food in the same way. If I was asked to name my favourite dish it would be my mum’s omelette, because of the emotions and nostalgia that come with it. I think those elements are an amazing inspiration for any dish.

“I like to bring seasonal produce to the forefront and use homegrown or local produce. I value low food mile,‘nose-to-tail’ approach to make sure that all produce is at its freshest and to limit wastage. I love to use what is available from the gardens and implement it into seasonal plates.”

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

“I’d like to fully establish my style, build my future and improve my expertise. I think that being able to work with other chefs, see their styles and influences as well as receiving critiques, will help to set me on my future path.” 

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“Cooking takes up the majority of my time, but I also enjoy cycling, watching football and spending time back home in the Lake District. I enjoy gardening, BBQs with friends and family as well as foraging in the local area. I’ve also recently started keeping bees! That, along with general ‘dad’ duties, keeps me pretty busy."