- Country
- Israel / United Kingdom
- Cuisine
- Middle Eastern
- Known for
- Vegetable-forward cooking with Middle Eastern flavours
- Restaurant
- Ottolenghi, London
Yotam Ottolenghi was born in Jerusalem in 1968 and moved to London, where he trained as a pastry chef. He opened his first Ottolenghi delicatessen in Notting Hill in 2002.
His cookbooks, including Plenty and Jerusalem, written with Sami Tamimi, made ingredients such as sumac, za’atar, tahini and pomegranate molasses familiar to home cooks in many countries.
He is known for generous, colourful dishes that put vegetables at the centre of the plate.
Signature dishes
- Roasted aubergine with tahini and pomegranate
- Sumac chicken
- Vegetable-led salads with herbs and grains
Our recipes inspired by this chef
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