Who is masterchef winner 2018

You three care. Kenny fought his way from 55 amateur cooks through to the final week and, along with the other incredibly talented finalists, Nawamin Pinpathomrat 28 and David Crichton 41 , was pushed to show the judges the skills, creative flair and perseverance needed to succeed at the highest level in the intense final challenges.

The final task was to prepare a three-course meal for judges John Torode and Gregg Wallace. He finished the meal with a Bitter chocolate, ale ice-cream, malt tuile and smoked caramel.

Kenny started cooking from a young age and loved watching his mum cooking in the kitchen. Borsht, a builder from Queensland, stumbled twice during round one: losing time while preparing his blue swimmer crab, and then failing to impress the judges with his fish batter.

The second half of the grand final — which saw the pair recreate a notoriously difficult Heston Blumenthal dish, comprised of an intricate meringue floating on milk ice-cream — was a much tighter race, with both contestants making mistakes thanks to a recipe that called for no less than 80 ingredients. In the end, though, the flavours Cheliah used during the first half of the finale helped him sail across the finish line in first place. The budding chef said Tuesday night's win was a "very special" moment not just for him, but for his whole family.

That's all I did and that's the reason for the score being [so high]. The year-old said the best part of his time on MasterChef was getting to know his fellow contestants. We use your sign-up to provide content in ways you've consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding.

You can unsubscribe at any time. More info. The American-born craft beer bar manager wowed John and Gregg by using elements of Japanese cooking in his dishes. His 'Japanese soul food restaurant' Nanban now has two sites, in Brixton and Seven Dials Market, London, and he has published a cookbook of the same name. He's since published three more cookbooks, with another slated for late You have to try Tim's Malaysian seafood curry.

The Mexican-born, Indian-raised Dhruv Baker quit his job in media sales to take part in the series. His most recent venture is a company called Tempus Foods which makes high-end charcuterie. Packed with flavour, Dhruv's griddled prawn Thai salad is a must-try. After winning the title in , New Zealand-born Mat Follas found it difficult to raise the financial backing to open a restaurant so he went back to his job in IT.

The restaurant relocated and sadly subsequently closed in late He now runs foraging and gin-making courses.