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Yotam Ottolenghi is the restaurateur and chef-patron of seven UK-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE which was also selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian since 2006 and is a regular contributor to the New York Times Magazine. 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.
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