Yotam Ottolenghi is the chef-patron of the Ottolenghi restaurant group, encompassing eight UK-based delis, as well as the NOPI, ROVI and Ottolenghi Geneva restaurants. He is the author and co-author of eleven bestselling cookery books which have sold 15 million copies worldwide and garnered many awards, including the National Book Award for Ottolenghi SIMPLE and James Beard Awards for both Jerusalem and NOPI. Yotam has been a columnist for the Guardian since 2006 and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family.
