John Torode, winner Dhruv Baker, Greg Wallace.

Take one extremely talented amateur chef; add the steely determination and engaging personality of a sales director; stir in the spice of creativity... and what have you cooked up? Masterchef 2010 winner DHRUV BAKER.

If anybody can get diners flocking to a restaurant, it should be the winner of this year’s BBC Masterchef competition: Dhruv Baker is not only a major talent in the kitchen he’s also a former sales director. (And with a name like Baker... Ed!)

The 34-year-old south Londoner, who was praised by competition judge Greg Wallace for having the ‘palate of an angel’, has now quit his job at media firm Hi-Tech Media so he can pursue his dream of becoming a chef.

Baker, who had an Indian mother, English father and was born in Mexico, was last night crowned this year's winner of amateur cooking competition Masterchef, which is hosted and judged by Wallace and chef John Torode. At the age of four Baker moved to India, where he discovered his love of food.

Fusion talent

Torode said of Baker: ‘The guy has a talent that very few people will ever have, and that is to cook the most amazing fusion food that I've ever tasted.’

Wallace went further, saying: ‘Dhruv, I've got to say, is probably one of the most amazing talents I've ever seen. He has the palate of an angel.’

Baker family: Aileen, Arun, Dhruv.

Baker, who lives in Wandsworth with his wife Aileen and 20-month-old son Arun, called his victory ‘mind blowing’. Throughout the series, Baker communicated in a thoroughly professional way and reacted to feedback and criticism positively, while showing a steely determination to produce his best , get the job done, and win the competition – all qualities essential in a top-flight sales professional.

Challenges

Along with his two fellow finalists – paediatrician Tim Kinnaird and food-writer Alex Rushmer – he faced challenges like cooking in the heat of the Indian desert, preparing a meal for the Maharajah of Jodphur, cooking in a European Michelin three-star restaurant and preparing dishes for revered chef Alain Ducasse, who himself holds 19 Michelin stars, along with five of his protégés – six chefs who collectively hold 30 Michelin stars!

Star turn

Baker recalled how as a young university graduate he became fired up by Gordon Ramsay while watching him on TV. He plans to open his own restaurant but has yet to decide whether to stay in London, or to move further afield.

Starter.

‘I hope that winning Masterchef will allow me to pursue my dreams of a career in food and to continue learning and improving as a cook,’ he said.

Asked if he would like to follow in Ramsay's footsteps and become a TV chef, Baker said: ‘My goal is to open a restaurant and for it to be well regarded. If anything more were to come, I would welcome that and relish it. Successful TV chefs have been well respected before making that move. I need that foundation to be a credible chef.’

Toughest-ever challenge

Baker is yet to decide whether he wants to open a restaurant in the London area or start further afield from scratch. He described the show as his toughest ever challenge and said: ‘I had always secretly hoped to win Masterchef but not until the finals did I actually allow myself to believe I could actually win.

‘It's mind blowing. Right now I hope that winning Masterchef will allow me to pursue my dreams of a career in food and to continue learning and improving as a cook. I'm now on the path to where I want to go and I'm so excited I can't wait to get back in the kitchen.’

He said of his fusion style of cooking: ‘I love pretty much all aspects of cooking but I have become increasingly interested in spices and using them in ways other than one would expect – which my “fennel seed and chilli battered fish and fenugreek chips” that I cooked in the first semi-final demonstrated.’

Main course.

The winning menu

• Starter: Spiced lobster with baby fennel, celeriac puree, saffron buerre noisette & fennel chilli mayonnaise.
• Main course: Roasted loin of venison with spiced confit chestnuts, carrots, curly kale, venison jus and chilli chocolate oil.
• Dessert: Masala tea ice cream with spiced Sauternes poached pear and chocolate truffle.

Dessert.

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