Born in London, Joe grew up wanting to be a footballer, studied graphic design at St Martin’s and worked as a DJ, before becoming a chef. One of Joe’s first job was in a pub that sold pie and mash to the people of Mayfair. Within three weeks, the head chef left and Joe took the reins. Joe overcame a strong learning curve in kitchens, initially hiding his disability to everyone around him and pushing himself harder to make sure that he wasn’t at a disadvantage. This made him more determined to make it in the industry and ultimately led to him opening his own Broadstairs restaurant, The Table where he serves a variety of Japanese small plates, inspired by time spent with his mother in Japan. Joe has worked with some of the biggest names in the industry from Gordon Ramsay to Tom Aikens, and was also formerly head chef at Soho House. His menu celebrates the Paralympics and paralympians.

Born in London, Kate studied sociology at Newcastle university, but struggled to see what the next step
with this could be. Instead, she followed her passion and, with no training, asked for a job at Michelin-starred Morston Hall, in Norfolk. She credits her trajectory to Galton Blackiston and Greg Anderson who
took a chance on her. After working at Morston Hall, Kate wanted to work in restaurants with the highest accolades and landed a job working for Marcus Wareing at his then two star restaurant. She then went on to work at several one and two star restaurants in London before moving to Copenhagen to work at AOC, where she became the youngest female head chef. After leaving AOC she went onto work as Sous chef at Frantzén, Stockholm, which currently holds three Michelin stars, all before Kate turned thirty. She went on to work in Gordon Ramsay’s development team and is now a private chef in London. Kate loves being experimental in the kitchen and her precision, dedication and attention to detail in everything she does in paramount in the dishes she creates. Her menu celebrates gold medal Olympians.

Ashok was born in the Punjab and has lived in London for around fifteen years. He grew up in a household centred around food and produce and his grandmother's cookery was one of the reasons he started to pursue a culinary career. He left school and trained at the Chandigarh institute of Hotel management, where he worked in kitchens in the Taj and Hilton hotels in India. His brother supported his culinary dream and helped him to follow that dream to London when he was just twenty-four years old. Ashok has worked for Atul Kochhar for fourteen years. He was the executive chef at Indian Essence and also worked for eight years at the Michelin-starred Benares, before becoming the executive chef at Kanishka. Ashok’s cooking style is a twist of Modern Indian and Modern British cuisine. His goal is to make sure that his food is polished and seasonal and he is keen to bring accolades to Kanishka.

Vince was born in London to an Indian Father and Caribbean mother, with both parents really passionate about food and cooking. This meant that he grew up with a wide range of culinary influences. Vincent knew he wanted to be a chef from a young age and studied culinary arts at Thames Valley University (now known as the university of West London) before going off to work in some of the best kitchens in London. Vincent works as a development chef delivering bespoke events and fine dining to sites across London. He is hungry to prove that he can produce the same quality and level of food as those with accolades and working in restaurants. His menu celebrates the Olympic opening ceremony and gold medals.