Yotam Ottolenghi

Yotam Ottolenghi is one of the world's most celebrated and influential culinary figures, renowned for transforming the way we cook, eat, and think about food.

Chef-patron of the Ottolenghi restaurant group, which encompasses eight eponymous UK delis and the NOPI, ROVI, Ottolenghi Geneva, and Ottolenghi Amsterdam restaurants, Yotam has built a culinary empire rooted in bold flavour, seasonal ingredients, and the rich food cultures of the Middle East and Mediterranean.

He is the author of eleven bestselling cookery books, which have garnered numerous awards including the National Book Award for Ottolenghi Simple and James Beard Awards for both Jerusalem and NOPI. Yotam has also been a Guardian columnist since 2006 and is also a regular contributor to the New York Times Magazine.

Yotam's passionate championing of vegetables and once-unfamiliar ingredients has given rise to what many now call "the Ottolenghi effect"; a shorthand for food that is abundant, colourful, and full of sunshine.

Warm, curious, and endlessly passionate about food and its power to connect people, Yotam is available for fireside conversations, live cooking demonstrations, and the creation of bespoke menus for private events - offering guests an exceptional and intimate encounter with one of the culinary world's most inspiring voices.

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