Japanese-born Angelo moved to London aged seventeen and currently plies his trade cooking yakitori in Soho.

Setting foot in his first professional kitchen aged just fifteen, Angelo has amassed a dizzying array of interstellar restaurants on his CV from all over the globe. From RyuGin and NARISAWA in Tokyo, through Eleven Madison Park in New York to a stint at Restaurant Gordon Ramsay and a spell as head chef at Restaurant Story. He opened Humble Chicken at the start of 2021, taking a truly nose-to-tail approach to cooking chicken over charcoal, as big hitting restaurant critics queued up to heap plaudit after plaudit on his food.

Angelo describes his food as ‘European with a Japanese accent’, concentrating on layering flavours taking inspiration from every kitchen in which he has worked. His competition menu sees him looking to the Chelsea Flower Show and the BBC Natural History Unit for his inspiration.

Londoner Robbie may feel he was born for this year’s theme as his Brixton restaurant, Only Food & Courses, is inspired by a classic British sitcom. His creative food offers twists on British classics, inspired by ‘80s and ‘90s pop culture. After two decades of picking up awards whilst cooking for other people, Robbie took the plunge and opened his own restaurant in Brixton to critical acclaim.

Robbie’s playful cookery leans heavily on nostalgia from his own past and features joyous trips down memory lane for all his diners. His menu to celebrate 100 years of British Broadcasting includes an homage to Absolutely Fabulous and a tip of the hat to Grange Hill.

Twenty-eight-year-old Spencer hails from Chigwell in Essex and comes to the competition fresh from a promotion to head chef at The Ritz London. Spencer first entered the kitchen at the Ritz aged just fifteen on a work experience placement. He joined the brigade there as an apprentice shortly afterwards, and has climbed up through the ranks, taking in stints at l’Enclume in Cumbria and Frantzén in Stockholm.

Spencer has had his fair share of success in competitive environments, winning the Roux Scholarship in 2019 and being awarded The Caterer’s Acorn Award, celebrating the industry’s brightest talents under thirty. His background is firmly rooted in classic French cuisine but he has picked up some more contemporary flourishes along the way. His dishes in the GBM kitchen see him pay tribute to Sherlock Holmes and TV mentalist Derren Brown.

Returner Tony comes from Reading and is eager to light up the competition again after scoring a ten with a stunning dessert last time.

Tony always knew he wanted to be a chef as he grew up with his parents in the industry. Since the age of nineteen Tony has worked in some of the best kitchens in the world including Copenhagen’s Noma under René Redzepi, Kommandanten, Restaurant Gordon Ramsay and Northcote Manor in Lancashire.

In 2019 Tony became head chef at The Tudor Room in Surrey. Tony had the opportunity to run this restaurant and firmly put his own stamp on it turning it into Tony Parkin at The Tudor Room – within five months of reopening he was awarded a Michelin star.

Tony is classically trained, has a French style of cooking using modern techniques and Thai influences. For the competition, Tony is bringing his depth of flavour to dishes inspired by Ricky Gervais and Keith Floyd.