Who is chef Tom Hamblet MasterChef: The Professionals 2023 winner?

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 Tom Hamblet, Sous Chef, South Lodge Hotel, Horsham.

Sous Chef Tom, 24, is classically trained and has worked at both Michelin-starred and AA Rosette-winning restaurants for the last seven years.

He currently works a three AA Rosette restaurant in Horsham.

He lives with his parents, siblings and their six-year-old dog Bubbles.

Name

Tom Hamblet

AGE

24

Where are you from/where do you live

Horsham, West Sussex.

CURRENT AND PREVIOUS EXPERIENCE

Tom studied at Westminster Kingsway College, London. Straight after graduating he was offered a Commis position at The Pass in Horsham, where he stayed for a year before moving to the Michelin-starred restaurants The Latymer at Pennyhill Park in Surrey and Interlude in Horsham.

He currently works at Camellia a three AA Rosette restaurant within South Lodge Hotel, Horsham, where his dad and mum also work as chefs.

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

“My journey into cooking was mostly through my dad being a chef. I think a big part was him not wanting me to do it which made me even more interested! If I’m being serious I do think cooking is in my blood. My dad is an Exec chef and my mum is a pastry chef and we are all obsessed with food and cooking. I love being a chef, pushing myself and striving to produce the best possible dish I can. Working with different people and building relationships with your team is a great part of it too. They are like my second family.”

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

“I think I’m still in the process of discovering my food style as I’m still fairly new to the industry. I’ve been massively inspired by the award-winning kitchens I’ve worked in and doing competitions such as RIBI, the Great Britain and Ireland Rotary Club Young Chef Competition and Springboard Future Chef. These competitions push me and my cooking. I love the classics and I also love experimenting with different flavours and trying new things - but it has to be executed perfectly.”

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

“I’ve done quite a few competitions now but this is next level. I think I have a good chance of doing well and making my family proud. I’ve always loved MasterChef: The Professionals so it’s an honour to compete. It’s another chance to step out of my comfort zone, and for someone my age I think ambition and being the best version of yourself is important.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“In my spare time I brew my own Kombucha, go to the gym to keep fit, and love playing golf with my dad and friends.”