Stu Deeley has been crowned MasterChef: The Professionals' 2019 champion.
The 27-year-old is the 13th professional chef to be awarded with the title after wowing judges Marcus Wareing, Monica Galetti and Gregg Wallace with his final three courses in the final.
Following the win, Stu said that he couldn't believe that he had won the competition.
He said: “I can’t believe it. I’ve never won anything in my life so to win this today is such an unreal feeling. I’m so, so happy.
“It’s a great feeling that my food is of a style that people understand. That’s all I wanted. It’s been, honestly, one of the best things I've done in my life. I want that buzz and excitement to carry on.”
Michelin-starred chef Marcus described Stu's food as "daring" while renowned chef Monica said that he was the "complete package".
Gregg added: "I love Stu’s food. Here’s a lad who has grown up in Birmingham and has fallen in love with the flavours that surrounded him. There is a proper Stu-original stamp over everything he does. It’s different and it’s brilliant.
"He cooks in a style of his own. I don’t mind saying it, I think he is unique."
Stu had been up against fellow chefs Exose Grant Lopo-Ndinga, 22 and Olivia Burt, 24, in a bid to win the crown.
His final three courses began with a starter of a soy and mirin-smoked salmon ballotine, with crispy salmon skin, cherry tomatoes marinated in dashi vinegar, chilli-flavoured taramasalata, smoked almonds and sorrel, served with a dashi-infused tomato essence.
Gregg branded the dish "incredible" while Monica said that it was "delicious".
Next up was his main of lovage and rosemary-brined guinea fowl, topped with a yeast hazelnut crumb, soy glazed guinea fowl thigh, hen of the wood mushrooms, celeriac purée, celeriac barigoule, lovage emulsion and a spiced guinea fowl sauce.
Marcus praised the dish for being "absolutely outstanding".
He gushed: "That is probably one of the best guinea fowl dishes I’ve ever eaten."
Finally, it was his dessert which was inspired by his love of milk and cookies. It included a cep and milkchocolate cookie, dusted in coffee cep powder, a milk chocolate and yoghurt cream, a cookie tuille, cep caramel, coffee gel, salted milk ice cream and a coffee and milk and foam.
Speaking about his MasterChef experience, he said: "Im a person who sometimes lacks self-belief and I don’t like to push myself into the limelight. That's why I chose to enter the competition; to show my little boy that if you want something, you have to face your fears and go and get it. The most challenging part for me was the Skills Test. I just stopped thinking like a chef!
"Winning is not something I ever believed I could do. It’s been an amazing feeling to keeppassing each round and beating my own expectations.
“When Jack watches this back on the telly, I don’t think he’ll understand how difficult it’s been to be away from him. But it’s all worth it. Jack’s going to be proud of his dad!”
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