A chef from Bangladesh has impressed the judges on MasterChef: The Professionals 2026, securing his place in the semi-finals with a deeply rooted dish from the sub-continent — Haleem.
Ismail, 33, originally from Rajshahi in Bangladesh and now living in West London with his wife Sarah and young daughter, wowed judges Marcus Wareing, Monica Galetti and Matt Tebbutt with his take on the slow-cooked classic.
The rich, spiced stew made from wheat, lentils, barley and tender meat is one of the most beloved dishes across South Asia and the Middle East, particularly during the holy month of Ramadan, when families gather after sunset to break their fast.
For millions across Bangladesh, Pakistan and India, Haleem is more than just food. The labour-intensive dish, traditionally simmered for hours until it reaches its signature silky texture, symbolises patience, community and celebration. In cities like Dhaka, Hyderabad and Karachi, queues form outside famous Haleem shops during Ramadan as families look to enjoy the comforting dish together.
By bringing the traditional recipe to the MasterChef kitchen, Ismail introduced the judges to a dish deeply woven into South Asian culture, one that blends centuries of culinary heritage with bold, aromatic flavours.
Ismail’s journey to one of television’s most prestigious cooking competitions has been anything but conventional.
When he first arrived in the UK, he started at the very bottom of the kitchen hierarchy, working as a kitchen porter at Barrica Tapas Bar in London.
“It taught me discipline, speed and respect for ingredients,” he said.
From washing dishes to learning every section of the kitchen, Ismail worked tirelessly to build his skills before eventually rising through the ranks to become a Head Chef.
Unlike many professional chefs, he did not attend culinary school.
Instead, determined to learn the craft, he worked for free with former colleagues to gain experience before eventually being sponsored by an employer to complete a Level 2 Advanced Cheffing course. He later went on to complete Level 3 Food Safety and Hygiene training to become a supervisor.
Over the years, he has built an impressive career across London’s restaurant scene, working at venues including The Riding House Café, Copita, Temper, The Duke of Wellington on Portobello Road, The Old Ship in Hammersmith, The Marlborough in Richmond and The Stag in Hampstead.
He is currently Head Chef at St John’s Tavern in Archway, where he leads a kitchen team and develops seasonal menus.
Despite years in professional kitchens, Ismail says his love for cooking began much earlier, at home in Bangladesh.
“My first inspiration came from my mother,” he explained.
“Growing up in Bangladesh, I spent a lot of time helping her in the kitchen as she was always busy. That is where my love for food truly began. Cooking was part of daily life and I learned early on how food brings people together.”
Another influence came after he moved to the UK, where watching his former head chef James Knight create new dishes opened his eyes to the possibilities of professional cooking.
“I realised food has the power to make people happy,” he said.
Ismail describes his cooking style as simple, ingredient-led and rooted in patience.
He has a particular love for slow cooking and open-fire techniques, allowing time and heat to transform simple ingredients into deeply flavoured dishes.
Three ingredients he says he could never live without are salt, chilli and garlic, staples that form the backbone of many South Asian dishes.
And after a long service in the kitchen?
His go-to comfort meal is surprisingly humble: leftover curry, which he batch cooks on his days off.
Now competing on the 18th series of MasterChef: The Professionals, Ismail is among 32 ambitious chefs battling it out for one of the most prestigious titles in the culinary world.
Over seven intense weeks, contestants face a series of demanding challenges designed to test their skill, creativity and technical ability.
Judges Marcus Wareing, Monica Galetti and Matt Tebbutt will ultimately crown the chef who proves themselves worthy of lifting the coveted trophy.
For Ismail, the competition is about more than recognition.
“Cooking is more than a career for me, it is my passion and my purpose,” he said.
“I want to prove to myself that I have what it takes to succeed at the highest level and to honour the chefs and colleagues who have taught me so much along the way.”
When he is not in the kitchen, Ismail enjoys spending time with his wife, daughter and family dog, often going for long walks or travelling to explore new cuisines.
But for now, his focus is firmly on the MasterChef kitchen, where a dish rooted in Bangladeshi tradition has already taken him one step closer to culinary glory.
