The names of the three finalists competing in MasterChef: The Professionals 2026 have been revealed.
Luke Emmess, head chef at the Wykeham Arms in Winchester; Mark O’Brien, chef patron at Willy’s Margate; and private chef Gareth Baty have made it through to the final round of the competition.
Earlier this week, the trio beat fellow Final Four chef Caroline Meyer Kerber, who is behind private chef business Preamar, during the chef’s table challenge held at the Goring in London, in addition to preparing a dish on the theme of ‘home’.
As part of finals week, Emmess, O’Brien and Baty cooked a dish representing the philosophy of chef Norbert Niederkofler of the three-Michelin-starred Atelier Moessmer in Brunico, South Tyrol, as well as delivering a lunch service at the restaurant, showcasing dishes such as risotto flavoured with pine oil and catfish garnished with grated beef heart.
The trio will head back to the MasterChef kitchen for the final battle, which will air at 8pm this Thursday (26 March).
Who is Luke Emmess?
Emmess attended culinary school at South Downs college for six years, where he specialised in both larder and pastry in his final year. During his time at college, he also had his first child aged just 17. In doing so, he learnt to juggle work and family.
The Wykeham Arms in Winchester, a Fuller’s outlet, has continued to retain two-AA-rosettes for the past six years under Emmess’ leadership of the kitchen, and the chef has shared ambitions to further elevate its offering.
He said he entered MasterChef: The Professionals because he wanted some self-validation. His cuisine has a strong European influence, but he always tries to bring some Thai, Indian and American accents into his food.
Who is Gareth Baty?
Baty is a self-taught chef who came to the industry later in life. He started out by hosting supper clubs in his east London flat before taking himself to New York, where he cooked soul food at Harlem Food Bar. Upon his return to England, he headed back to his hometown of Cumbria, where he worked on a farm.
He said getting through to the final has filled him with pride and that he will continue to “cook with conviction and heart and enjoy every moment of what lies ahead”. His cuisine is rooted in nostalgia and meaningful moments in life.
Who is Mark O’Brien?
Irish chef O’Brien spent a few years at University College Dublin studying medicinal chemistry and chemical biology before stepping back to pursue a career in restaurants. After attending a professional cookery course in Dublin’s Cooks Academy, he started working at Coppinger Row in his hometown. He then worked with Robin Gill at the Dairy in London’s Clapham and is now based at Willy’s in Margate as head chef.
He decided to star in MasterChef because he wanted to promote his barbecue pop-ups and still has ambitions to open his own live-fire steakhouse one day. He is particularly fond of cooking over fire and enjoys working on his butchery techniques.
Here is everything you need to know about all 32 chefs who competed in MasterChef: The Professionals 2026.
