Monica Galetti

Coming Up

Classical kitchen progression is built through stations, repetition and responsibility. In Monica Galetti’s case, that route ran from training at Central Institute of Technology to Chef de partie at Timothy's in Lower Hutt, New Zealand, before the move to London as first commis at Le Gavroche in London (from 1999). The brigade system then set the measure: she rose to senior sous-chef at Le Gavroche in London (until 2015), with a further leadership post as Head Chef at Le Gavroche des Tropiques in Mauritius. Broadcast judging requires a different form of technical scrutiny: reading method, seasoning, timing and decision-making under constraint. Galetti brought that register to MasterChef: The Professionals (2009–2021), while also building her own London address as chef proprietor at Mere in London (2017–2024) and serving as judge at The Platinum Pudding Competition (from 2022). Her current work includes presenter of Amazing Hotels: Life Beyond the Lobby (since 2017), judge of MasterChef: The Professionals (since 2023), and UK Tourism Ambassador of Samoa.

Where They Are Now

Hospitality viewed through operations, service and place remains part of the public-facing work. The title sits beside Monica Galetti’s work as co-host of Amazing Hotels: Life Beyond the Lobby, which has run from 2017 to the present. Cross-cultural cooking, in this register, is not fusion as decoration but technique applied across inheritance and context. As an author, Galetti carries the same frame that shaped the London restaurant: Classic French technique, Samoan heritage and New Zealand life held in dialogue rather than separated into categories. On adapting Pacific cooking for a restaurant context, she has said, "I’ve adapted some dishes from the Pacific islands to suit – for example, The ‘Oka’ which is tropical take on ceviche bound with coconut."

Signature

Signature dishes include The ‘Oka’.

In Their Words “I’ve adapted some dishes from the Pacific islands to suit – for example, The ‘Oka’ which is tropical take on ceviche bound with coconut.” “My style of cooking is light and very much ingredient led. It’s a mix of classic cooking techniques and modern cooking techniques.”