Caroline

Caroline Meyer Kerber is a 41-year-old private chef based in North London who delivered what the judges described as one of the strongest starts to a competition they could remember. With Brazilian heritage (Monica asked if there were “any hints of Brazil” in her cooking), Caroline trained at Westminster Kingsway College (now Capital City College) in London and began her career at The Albion in Angel. She went on to work in some of London’s most respected kitchens, including Launceston Place under Tim Allen, where they gained and retained a Michelin star, and Restaurant Marianne with the acclaimed Marianne Lumb. While living in Portugal, Caroline and her husband founded Preamar - a supper club serving fine-dining experiences in a relaxed, intimate setting. Since returning to London in 2020, Preamar has evolved into a private chef service: intimate dinners, longer-term family cooking, and travelling with clients for seasonal holidays. Her cooking style, in her own words: “Elegant, balanced and seasonal. Classic techniques are always present but expressed more lightly, with colour and freshness. Working as a private chef has strengthened my love for generous, beautiful family-style tables that are healthy and abundant, with as little waste as possible.” Her three essential ingredients: elderflowers, Maldon salt, and vegetables - lots of them. Caroline was encouraged to apply for MasterChef for years before she felt ready. “This time I felt ready to step outside my comfort zone, learn more about myself as a chef and connect with peers from different backgrounds. It’s about trying something new and pushing boundaries.” The Ariadne Reviews recap described her as “the personification of a well-annotated culinary school textbook” who “glided serenely” through the skills test as though she had set it herself - even executing a cartouche for the fennel. She advanced to the quarter-finals as the first chef chosen, having delivered what the judges called “an almost perfect day.”