Top 20 Male Cooking Influencers on Instagram (Jan 2026)

We found 257 cooking Influencers
These influencers mention 'cooking' in their Instagram bio. Here are the top 20. To run a custom search, check out Modash's influencer discovery features (free to try).
01/15/2026
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2. OCT Channel

India

This is our official Instagram page our channel Our Cooking Time Visit our You Tube channel 🐔🐔

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4. Ayyanar VCC

India

Tamilan 🔥 YouTuber Village Cooking Channel

Followers
171.1k
Fake followers
19.59%
Engagement rate
3.17%
Average Reel plays
1.7M
Audience gender
female
20.14%
male
79.86%
Engagement rate benchmark
  • Median
Audience location by country
India
85.78%
Malaysia
3.45%
Sri Lanka
1.7%
United Arab Emirates
1.2%
United States
1.08%
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5. 𝗩𝗜𝗟𝗟𝗔𝗚𝗘 𝗖𝗢𝗢𝗞𝗜𝗡𝗚 𝗕𝗢𝗬

India

YOUTUBER 1m Youtube Family PAID PROMOTION 💸 Official instagram page of Village Cooking Boy Official channel link 👇🏼

Followers
165.4k
Fake followers
21.31%
Engagement rate
3.17%
Average Reel plays
267.2k
Audience gender
male
73.89%
female
26.11%
Engagement rate benchmark
  • Median
Audience location by country
India
89.5%
Malaysia
2.41%
United Arab Emirates
2.11%
Singapore
1.24%
Sri Lanka
1.02%
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7. Cian Healy

Ireland

I'll try be as interesting as possible. Rugby, dogs, cooking, coffee and crafting! Cian.church@gmail.com

Followers
157.2k
Fake followers
16.71%
Engagement rate
2.79%
Average Reel plays
187.6k
Audience gender
male
64.46%
female
35.54%
Engagement rate benchmark
  • Median
Audience location by country
Ireland
54.45%
United Kingdom
20.47%
United States
5.24%
Australia
3.03%
Italy
1.87%
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8. ijaekim

United States

🍳 Cooking + small wins |💍 Married, living alone | 🐶 Bulldog dad | 💸 Tip jar in bio | 📧 Ads: mrkimsa1@gmail.com

Followers
116.9k
Fake followers
19.26%
Engagement rate
3.23%
Average Reel plays
60.9k
Audience gender
male
8.41%
female
91.59%
Top performing Reels
  1. 128.2k
  2. 90.1k
  3. 25k
Engagement rate benchmark
  • Median
Audience location by country
United States
55%
United Kingdom
6.1%
Malaysia
4.85%
Canada
4.65%
Australia
4.04%
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9. Hatman Cooking

Bangladesh

ASMR Cooking Videos, Will Blow Your Mind. Bangladeshi ASMR 🇧🇩🇧🇩🇧🇩🇧🇩🇧🇩🇧🇩🇧🇩🇧🇩 For Business-Whatsapp: +880 1748828396

Followers
114.7k
Fake followers
14.35%
Engagement rate
11.07%
Average Reel plays
33.3k
Audience gender
male
68.76%
female
31.24%
Engagement rate benchmark
  • Median
Audience location by country
Bangladesh
73.71%
India
11.22%
Saudi Arabia
1.92%
United States
1.42%
Malaysia
1.31%
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10. Samari C

United States

Fitness-Cooking-Lifestyle-Model LA•6’5 Conscious creator of my reality 📧:Only1Samariii@gmail.com

Followers
112k
Fake followers
19.29%
Engagement rate
5.64%
Average Reel plays
109.8k
Audience gender
female
53.39%
male
46.61%
Engagement rate benchmark
  • Median
Audience location by country
United States
96.19%
Mexico
1.21%
The Bahamas
0.35%
Morocco
0.35%
Germany
0.17%

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11. Maximillian Baroni

United States

cooking all things delicious nyc recipes on my substack🔻

Followers
110.2k
Fake followers
9.52%
Engagement rate
5.81%
Average Reel plays
308.2k
Audience gender
male
39.41%
female
60.59%
Engagement rate benchmark
  • Median
Audience location by country
United States
82.16%
United Kingdom
4.23%
Mexico
1.41%
France
1.41%
Brazil
1.41%
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12. Danny Koolaid

United States

Private Chef - Anime🐼 - Gym Nerd - Selfcare - TT Cooking Streamer📷 Email: content@dannykoolaid.com

Followers
105k
Fake followers
24.27%
Engagement rate
4.22%
Average Reel plays
46.7k
Audience gender
female
32.33%
male
67.67%
Engagement rate benchmark
  • Median
Audience location by country
United States
77.58%
Brazil
3.49%
Mexico
2.37%
Italy
1.25%
United Kingdom
1.25%
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13. Sean Johnson

United States

Outchef’d on @foodnetwork Season 3 Episode 10 WINNER!! It’s a comedy cooking channel. Just have fun with it ❤️

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14. Charlie Nutting

United States

🌊 Coastal Living | Marine Wildlife 📸 Diving, Fishing, Cooking ♦️ Conservationist, Omnivore 📬 Collabs/Licensing/For Hire - message me 🖼️ DM 4 Prints

Followers
91.3k
Fake followers
15.74%
Engagement rate
14.94%
Average Reel plays
62.1k
Audience gender
male
61.87%
female
38.13%
Engagement rate benchmark
  • Median
Audience location by country
United States
79.48%
Australia
2.26%
Brazil
1.86%
Italy
1.45%
Spain
1.29%
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15. Dr. Gunanga J Gogoi

United Kingdom

•📍Liverpool,UK •Assam 🇮🇳 •Research Associate, UoL •Cooking | Fitness | Sports •My vlog page : @gunanga_vlog 🎥Explore me on my channel👇

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16. Miral Dalal | Miral’s Kitchen

Gujju boy who cooks and travels @miraldalal17 Cooking | Healthy Lifestyle Promoter 💌 DM for Collab✨ Boston 🇺🇸 • અમદાવાદ 🇮🇳 • ✈🌏

Followers
79.5k
Fake followers
17.43%
Engagement rate
2.23%
Average Reel plays
213k
Audience gender
female
62.06%
male
37.94%
Top performing Reels
  1. 71.1k
  2. 38.3k
  3. 27.7k
Engagement rate benchmark
  • Median
Audience location by country
India
79.27%
United States
7.41%
United Kingdom
1.64%
Canada
1.52%
Australia
1.15%
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17. Matt Landmark

Australia

👨‍🍳 Teacher + Cook 🦪 Easily digested food knowledge and recipes 🇦🇺 MasterChef Australia Contestant 2022 📩 mattstication@gmail.com 📍 Melb, Aus

Followers
79.4k
Fake followers
13.13%
Engagement rate
3.19%
Average Reel plays
13.6k
Audience gender
male
42.83%
female
57.17%
Top performing Reels
  1. 110% Hydration Focaccia Successful tests at 70, 80, 90, and 100% hydration, up next 110% hydration focaccia. I’m not an expert, but these tests have been fun! Using the same method as the previous focaccia, this one uses 550g of water and 500g flour. The crumb is the softest yet. It was suggested that the gluten might be having trouble building due to the high amount of water - I’m going to experiment with bassinage to see if I can keep pushing the water content. Make the dough at a lower hydration where gluten develops easier, and then add more water later - I’ve only ever seen this done in a machine though so it will need a bit of testing. Tomorrow, 120% hydration. Ingredients: - 500g White Baker’s Flour, I used one around 12.5% protein (100%) - 5g Instant yeast (1%) - 10g salt (2%) - 550g Water at room temp (110%) Method: - Add all ingredients in a bowl, and mix together to form a shaggy dough. Rest covered for 30 minutes in a warm spot. - Fold number 1, following the method in the video. Rest 30 minutes covered. - Fold number 2, as above. For the video, I proofed at room temp until doubled in size then moved to the next stage. For improved flavour, you could transfer it to the fridge instead, and leave it overnight before moving on to the next step. - Fold/Shape using the coil fold method in the video and wet hands so the dough doesn’t stick to form a bun. - Using slightly wet hands, transfer the dough to a well oiled pan, lined with baking paper. Let it proof for around an hour, or until nice and fluffy. - Pre heat oven to 230 degrees. - Oil, salt, and dimple surface. - Bake at 230 degrees for 12 minutes, then turn down to 200 degrees for another 15 minutes or until the crust is as dark as you like. You may need to adjust baking times now to ensure it bakes all the way through. If the bottom isn’t cooking, take it out of the tray and place of oven rack for 10 minutes at the end to bake underneath - Rest for half an hour before slicing and eating. #focaccia #quickish #bread #breadhydration #highhydration
    1.4m
  2. 3hr Focaccia - at 3 different hydration levels Inspired by an idea from @fulchiatimatteo, who has the best focaccia in Melbourne, here’s an unscientific demonstration on hydration levels in focaccia dough that can be done in just 3 hours. I’m no focaccia pro, but this method works for me. 3 loaves, all with the same ingredients, just varying amounts of water, 70, 80, and 90%. My favourite to both work with and eat was the 90%, a super soft interior, and thin crispy crust. The 70% would be great for sandwiches, and the 80% a good mix of the two, and being easier to work with as the dough is less sticky than the 90% hydration. Ingredients: - 500g AP flour (100%) - 5g Active yeast (1%) - 10g salt (2%) - Either 350g(70%), 400g(80%) or 450g(90%) Water Method: - Add all ingredients in a bowl, and mix together to form a shaggy dough. Rest covered for 30 minutes in a warm spot. - Fold number 1, following the method in the video. Rest 30 minutes covered. - Fold number 2, as above. Rest covered 1 hour or until dough has doubled in size. - Fold/Shape using the method in the video to get a plumb, tight bun. - Using slightly wet hands, transfer the dough to a well oiled pan, lined with baking paper. Let it proof for around an hour. - Pre heat oven to 230°c - Oil, salt, and dimple surface. - Bake at 230°c for 12 minutes, then turn down to 200°c for another 15 minutes or until the crust is as dark as you like. - Rest for half an hour before slicing and eating. #focaccia #quickish #bread
    1.3m
  3. 100% Hydration Focaccia Following my previous experiment of 70, 80, 90% hydration focaccia, here’s a test of 100% hydration focaccia. I’m not an expert, but these tests have been fun. Come back tomorrow for 110% hydration dough. Using the same method as the previous focaccia, this one uses the same amount of flour as water, both 500g. The crumb is considerably softer than the lower hydration doughs, whilst retaining a crisp crust. The dough itself is a lot more delicate, and you need to be more careful when folding to ensure it doesn’t rip (like I managed to do…) Ingredients: - 500g White Baker’s Flour, I used one around 12.5% protein (100%) - 5g Active yeast (1%) - 10g salt (2%) - 500g Water at room temp (100%) Method: - Add all ingredients in a bowl, and mix together to form a shaggy dough. Rest covered for 30 minutes in a warm spot. - Fold number 1, following the method in the video. Rest 30 minutes covered. - Fold number 2, as above. For the video, I proofed at room temp until doubled in size then moved to the next stage. For improved flavour, you could transfer it to the fridge instead, and leave it overnight before moving on to the next step. - Fold/Shape using the coil fold method in the video to get a bun. - Using slightly wet hands, transfer the dough to a well oiled pan, lined with baking paper. Let it proof for around an hour, or until nice and fluffy. - Pre heat oven to 230 degrees. - Oil, salt, and dimple surface. - Bake at 230 degrees for 12 minutes, then turn down to 200 degrees for another 15 minutes or until the crust is as dark as you like. - Rest for half an hour before slicing and eating. A note on Baker’s Percentages - Baker’s percentage is a dough formula expressed as a percentage of the flour, flour being 100%. This makes it easier to communicate, to scale the recipe, and to predict its behaviour. #focaccia #quickish #bread #breadhydration
    612.6k
Engagement rate benchmark
  • Median
Audience location by country
Australia
52.66%
United States
10.49%
New Zealand
9.14%
United Kingdom
3.61%
Italy
2.91%
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19. Stephan Reichart

Germany

- Coaching, Comedy, Cooking - Kochshow auf Twitch.tv/DerReichart - Podcast „ReichartsBissfest“ - 🛠️ #DerDCP - 🛠️ @devcom_global @ gamescom

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