Location: Perth, Scotland. Originally from Lithuania.

Chef Bio: Twenty-eight-year-old Chef de Partie Evelina was born and raised in Lithuania. She moved to Scotland in 2013 and began her journey of training to be a chef. She currently lives in Perth with her boyfriend Tom.

Current and Previous Experience: When Evelina moved to Scotland, she completed a SVQ in professional cookery and spent seven years working her way up in kitchens across Aberdeen, including running the kitchen of a new coffee and ale house called Craftsman Company, before entering the world of Michelin kitchens. Evelina has worked at Restaurant Andrew Fairlie (2) at Gleneagles Hotel and she now works at Glenturret Lalique Restaurant (1) near Perth as Chef de Partie.

How did you get into cooking and what do you love about it?

“Growing up in Lithuania, surrounded by lush forests and sprawling fields, I was inspired by my family and the nature around me to become a chef. Every spring, we would spend time collecting sap from our backyard trees – a task that required patience and precision. The process of boiling down sap into syrup or fermenting it fascinated me a lot. On summer evenings, my parents would take me out to nearby river where we’d try our hand at catching crayfish with nets – a treat that could later be enjoyed boiled or fried!“

“I started cooking seriously after I moved to Scotland from Lithuania. When I first arrived, I was employed as a kitchen porter which involved cleaning up after chefs and helping out in the kitchen. It was here where I developed my interest in professional cooking. Watching the chefs prepare meals obviously made me curious about how it’s done. So I started asking them questions about techniques, recipes and ingredients used, gradually advancing my knowledge of cookery over time.”

How would you describe your style of cooking and any influences on it?

“I don’t have a specific cooking style – I like to think of my kitchen as my playground! To me, cooking is all about creativity and experimenting with flavours, textures, and presentation. I love designing recipes from scratch, but also enjoy putting my own twist on classic meals that are familiar to me. My philosophy is that food should be enjoyable and nutritious – if it tastes good and looks good then it’s a win-win for everyone! Above all else, I strive to make sure that every meal I prepare reflects the care and respect that went into making it.”

Why did you want to take part in MasterChef: The Professionals?

“I am entering MasterChef: The Professionals this year because I want to challenge and push myself in a way that will help me become a better chef. After many years working as an aspiring chef, I’ve finally decided it was time for me to take the leap and try my hand at being on such an esteemed cooking show. It is a great opportunity to test my culinary skills.”

Outside of cooking what are your passions?

“Besides cooking, some of my other hobbies and interests include traveling, hiking Scottish Mountains, street food, volleyball, going to the gym and painting.”