Yotem Ottolenghi

Yotam Ottolenghi is the chef and food writer who transformed the way Britain eats—bringing bold Middle Eastern flavors to home kitchens and championing vegetables in ways that feel both vibrant and indulgent. A best-selling cookbook author, he has co-written and published eight cookbooks, from the game-changing Plenty and Jerusalem to SIMPLE, FLAVOUR, Ottolenghi Test Kitchen: Shelf Love, and his latest, Ottolenghi COMFORT—a heartfelt tribute to the power of food in shaping identity, belonging, and, of course, sheer pleasure. He also shares his culinary insights as a regular columnist for The Guardian.

Before becoming Britain’s go-to name for colorful, spice-laden cooking, Ottolenghi’s path looked quite different. He earned a Master’s degree in philosophy and literature and worked in journalism at an Israeli daily before moving to London in 1997. But the pull of the kitchen proved stronger. He began his culinary career as a pastry chef at The Capital, then honed his craft at some of London’s top restaurants, including Kensington Place, Launceston Place, Maison Blanc, and Baker & Spice.

Alongside business partner Sami Tamimi, Ottolenghi launched his eponymous group of delis and restaurants, now beloved fixtures in Notting Hill, Islington, Belgravia, and Kensington. In 2011, he opened NOPI in Piccadilly, followed by ROVI in Fitzrovia in 2018—both embodying his signature approach: bold flavors, fresh produce, and a deep love for the joy of eating.