From Police Patrols to Plate‐Topping Glory: Sashi Cheliah Becomes MasterChef Champion
When you think of Singaporean pride, you might picture the iconic skyline or a crisp Chat Bot summary. But none of those were the real prize this week for Sashi “the cooker” Cheliah, a former prison officer turned culinary maestro. After a scorching showdown on the grand stage of MasterChef Australia, Sashi grabbed an impressive A$250,000 (about S$252,800) for besting Queensland’s own builder, Ben Borsht.
How a 12‑Year Police Career Led to a 100‑Point Triumph
- Born and bred in Singapore, Sashi served 12 long years in the police force—entrenched in order, obedience, and the occasional baton‑fight.
- In 2018, he moved six years ago from the bustling capital to the laid‑back city of Adelaide, Australia.
- Once in his new home, he discovered a craving that fenced his cupboards: the mouth‑watering flavors of Singapore’s beloved foods. A backyard hobby turned into a full‑blown recipe‑monster.
- He first turned to Facebook, spotting a MasterChef Australia draft post. “One click, next page, and I was in,” he remembers.
The Climb to the Final Stage
The grand final on July 31 was a two‑part brain‑and‑baker challenge. Both men landed on equal footing after the second round, but Sashi’s first‑round burst—an all‑star 16‑point jump—gave him the edge. His final tally of 93 points out of 100 sealed the deal.
The cooking duel was, in many ways, a remake of a signature dessert from world‑renowned chef Heston Blumenthal, a dish normally served at his flagship restaurant, The Fat Duck. Sashi’s culinary lineup boasted a chicken lemak creation that would make any chef swoon, plus a pineapple tart tucked inside a glossy lime‑ice‑cream sphere. The dishes weren’t just about flavour—they were show‑stoppers that pulled the judges over the edge—especially for the semi‑final round when his scores jumped into the victory zone.
Beyond the Kitchen: Dreams & Dedication
Long after the cameras roll, Sashi is busy sifting out visions for his future. What blooms next? He plans to open a specialty restaurant that offers a fusion of Indian and Southeast Asian dishes, with a very particular hiring strategy: ex‑convicts. “A lot of great courses are offered in prison—food handling, pastry making—yet post‑release employment is scarce,” he notes. “I want to help these folks get a fresh start on their own terms.”
Between kitchen adventures and coffee‑shop dreams, his personal life keeps the balance alive: he is married to a 39‑year‑old nurse and is dad to two energetic lads—aged 10 and 12—who surely keep his cooking style vibrant and full of zest.
Closing Thoughts
Sashi’s journey was a recipe for resilience: from a police badge to a cooking badge, it’s a testament that learning new skills, chasing culinary ambition, and rekindling cultural tastes can carry one across continents—and into the hearts of audiences worldwide. Congratulations, Sashi, for not only mastering the stove but mastering the extraordinary story that made us all proud.
