Dhananjai

Dhananjai Dacha brings one of the more worldly backgrounds to Series 18. Originally from India, he grew up immersed in hospitality - his family works in the industry, and his childhood was woven through with produce markets, cooking traditions, and "biryani Sundays." He trained formally in Culinary Arts and Catering Technology before joining the prestigious ITC Hotels and Resorts group, one of India's most respected luxury hotel chains. A pivotal chapter came when he moved to Egypt, working as a culinary researcher and writer, discovering how food storytelling and local ingredients could shape a chef's identity. He eventually settled in Edinburgh with his wife, where at the time of filming he was working as a senior sous chef for Evolv Collection (formerly D&D London), a luxury restaurant group. He's now preparing to launch a new Indian restaurant as head chef in 2026, bringing Indian techniques and flavours to the finest British produce.

Dhananjai describes his cooking as "rooted in Indian culture but enriched by the kitchens and people I've learned from around the world - tradition forms the base; creativity and a global perspective provides the spark." His comfort dish - wontons in a spicy, creamy coconut broth - tells you everything about where his culinary instincts lie: technique-driven, globally aware, built on bold flavours.