Veterinarian Brin Pirathapan has been crowned the winner of MasterChef 2024 after what was considered the best final in the history of the program.
By becoming part of MasterChef history, Brin joins two decades of notable champions: Thomasina Miers, Peter Bayless, James Nathan, Mat Follas, Dhruv Baker, Tim Anderson, Shelina Permalloo, Saliha Mahmood Ahmed, Kenny Tutt, Irini Tzortzoglou, Thomas Frake, Tom Rhodes. , Eddie Scott, and last year’s champion, Chariya Khattiyot.
Cooking her way past 57 other culinary competitors after eight weeks of increasingly difficult challenges, Brin’s high-stakes cooking competition was in the Final Three, against Louise Lyons Macleod and Chris Willoughby.
John told the finalists: ‘We’ve been doing MasterChef for twenty years. “This is the best final we have ever played.”
Of his victory, Brin said: “I’m absolutely happy.” I can’t breathe! I am a great mix of my origins, my culture and all the opportunities that my parents have given me.
Veterinarian Brin Pirathapan is crowned winner of Masterchef 2024 after what was considered the best final in the history of the show
Cooking her way past 57 other culinary competitors after eight weeks of challenges, Brin’s high-stakes cooking competition was in the Final Three, against Louise Lyons Macleod and Chris Willoughby.
Of his victory, Brin said: “I’m absolutely happy.” I can’t breathe! I am a great mix of my origin, my culture and all the opportunities that my parents have given me.’
‘They have been incredible and I have done it for them as much as I have done it for myself. “The experience itself has been incredible, and to top it all off, this is simply the most incredible thing ever.”
MasterChef judge John Torode said: “Brin is an extraordinary cook and incredibly talented.” She takes combinations that don’t seem to go together, but really work.
“Today he has offered three absolutely sensational dishes that could grace the table of any restaurant in the country.”
MasterChef judge Gregg Wallace commented: “These are ingredient combinations that Brin is making up.
—That makes him dangerously intelligent. He has technique, he has creativity. In my experience, Brin is unique. One of the smartest talents I’ve ever seen.
In an exciting and intense final week, MasterChef has offered Brin the trip of a lifetime with the Final Four, traveling to Singapore, one of the most vibrant and multicultural gastronomic cities in the world.
Brin took on a trio of challenges: celebrating Singapore’s dizzying array of ingredients at a hawker market, cooking for discerning locals under the guidance of the godfather of traditional Singapore cuisine, chef Damian D’Silva; producing a spectacular dish from Michelin-starred chef Malcolm Lee’s high-end menu at his newest restaurant, Pangium; and finally, taking what they had learned cooking in Singapore kitchens to host a VIP lunch of their own creation, at the five-star Fullerton Bay hotel, for some of the island’s leading culinary figures.
This was followed by an incredible Chef’s Table at Le Gavroche, one of the most famous restaurants in the world, at the forefront of gastronomy for the last 35 years.
The Final Three then took on the most demanding challenge of the competition: cooking the best three-course meal of their lives.
Brin’s main course was spiced venison loin, beef short rib and tartlet of pickled mushrooms, celeriac and miso puree.
Brin had the honor of cooking for one of the emblematic restaurant’s last services, guided by Michel Roux Jr. himself.
Taking on one of Le Gavroche’s signature dishes, Brin served illustrious diners, including legendary three-star chef Pierre Koffmann, MasterChef’s Monica Galetti and Michel Roux Jr.’s daughter and chef, Emily, who said of the raviolo dish of Brin lamb: “This one was amazing. For an amateur chef, this is pretty mind-blowing.”
The penultimate test in the MasterChef kitchen was to create an exceptional dish dedicated to something or someone they love: food that comes straight from the heart.
The Final Three then took on the competition’s most high-pressure challenge: cooking the best three-course meal of their lives.
Brin’s winning menu began with fried capers, pickled chili, pickled and charred shallots, orange and honey glazed octopus with tempura mussels, herb tuilles sprinkled with scallop roe, orange gel and sea fennel, over romesco sauce .
Gregg told Brin: ‘It’s delicious. It’s beautiful work,” and John added, “Your mind and how it works, I’m not really sure.” But I would eat the whole plate. I would eat three plates.
The main course was spiced venison loin, beef short rib and pickled mushroom tartlet, celery and miso puree, salt-baked beetroot and pak choi, served with gochujang sauce and red wine with herb oil.
John reacted with: ‘You eat it and your taste buds come to life… it’s a huge amount of work and it tastes delicious,’ and Gregg told Brin: ‘I could dip venison in your sauce all day. I think your ideas are absolutely inspired.’
Brin finished her menu with a dessert of white chocolate and cardamom and saffron cremeux, with pieces of pistachio meringue, whiskey-poached mango, raspberry gel, pistachio crumbs and a mango, lime and chilli sorbet.
Brin grew up in Chelmsford, Essex and moved to Bristol to do his veterinary studies, where he still lives with his fiancée, Anna.
Gregg commented, “My friend, my sincerest congratulations on an absolutely spectacular dessert,” adding after the tasting, “I greatly admire your bravery.” You are such a brave cook. Never change.’
Brin grew up in Chelmsford, Essex and moved to Bristol to do his veterinary studies, where he still lives with his fiancée, Anna, who he says is his biggest supporter (and occasional critic).
He credits his parents, who are originally from Sri Lanka, for inspiring his love of food and flavor: “Cooking definitely runs in the family. I am very lucky to have this amazing spicy culinary experience from my parents.
“They are great cooks and I have been lucky to enjoy incredible Sri Lankan Tamil flavors throughout my life.”
Speaking about what drives his creativity in the kitchen, he added: ‘The areas of the kitchen that I love are truly an amalgamation of my Sri Lankan Tamil heritage and my British upbringing.
‘I am passionate about creating dishes with bold flavors but refining them to high standards with European techniques. I like to combine flavors from all over the world and create balanced dishes.’
Recalling his time on MasterChef, Brin said: “My personal highlight of the competition was the 20th anniversary dinner.
Receiving a standing ovation from a room full of culinary royalty was one of the greatest feelings I’ve ever had. I love cooking for John and Gregg, but it’s been absolutely stressful and waiting for their feedback during tastings seems like an eternity.
It is a pleasure to cook for them. No matter how stressful this competition may be, it has been fantastic. It has been one of the best experiences of my life and the only thing I know is that I have to include cooking in my future.”
On his next goals, Brin said: ‘I would love to have a future in the food industry. Waking up every morning knowing I’m doing something I absolutely love would be a great feeling.
‘It would be amazing to write a cookbook and explore nightclubs or private dinners.
‘Long term, I would love for food to take me around the world. MasterChef has already given me the opportunity to cook for some of my absolute heroes, including Tom Kitchin, Monica Galetti and Pierre Koffman.
‘I’d love to do another Chef’s Table for some of the big boys and see what they really think of my food! “I feel like I have a lot more to learn and I hope this is just the beginning.”
MasterChef Series 20 is available to catch up on BBC iPlayer.
