Minal Patel has been head chef at Prashad, Bradford's historic Gujarati restaurant for 21 years. Minal grew up in Gujarat herself, where she learnt to cook from her mum. After moving to the UK in 2004, Minal completed a stage at Gordon Ramsay’s Petrus.

Prashad is a family-run (founded by Minal's mother-in-law Kaushy Patel), 2 AA rosette restaurant that has gone from strength to strength over its more than 30 year history. The menu focusses on traditional and new vegetarian Gujarati cuisine.

Callum Leslie grew up in Holmfirth, West Yorkshire. His interest in working as a chef started at the age of just 13 when he got a job as a KP at a local pub.

When Callum turned 18 he started working at local fine dining restaurants, including the Box Tree in Ilkley (1*), Midsummer House (2*), The Berkley (2*) and Restaurant Sat Bains (2*).

He then went back to Yorkshire to work for Tommy Banks' The Black Swan in Oldstead. Starting as sous chef, Callum became head chef at the Michelin star and Michelin green star awarded restaurant at the age of just 26. He was made executive chef in 2024. Much of the menu at The Black Swan is shaped by the 160-acre farm and three-acre kitchen garden owned by Tommy Banks' family.

Scott John-Hodgson was born in Teeside. After training to be a teacher, he decided he wanted a career change and he has now worked as a chef for eight years, six of which were with Kenny Atkinson. Scott started working at Atkinson's Michelin-starred House of Tides in 2018, and worked his way up to sous chef.

In 2022, he had the opportunity to work for Kenny Atkinson's new restaurant Solstice. Within eight months of opening, the restaurant had been awarded a Michelin star, and was placed 26th in the National Restaurant Award's top 100 restaurants in the UK. 

Ahmed Abdalla comes from London, but has made his home in York. He has worked with Hywel Jones at Lucknam Park and Skosh in York. He worked at The Rise, another restaurant in York's The Grand hotel before having the chance to open Legacy. He is currently Head Chef at Legacy, which six months after opening was named one of Michelin's favourite new openings.

Ahmed has worked to minimise food waste at the restaurant – a big issue in hotels – and focusses on local ingredients and sustainability in his menu.