Yotam Ottolenghi

Yotam Ottolenghi is a restaurateur, chef and author of multiple award-winning bestselling cookbooks. He became known for a colourful, richly flavoured style of cooking in which vegetables and ingredients once regarded as exotic play a central role. In London, he was associated with several Ottolenghi delis and the restaurants NOPI and ROVI. From 2006, he wrote a weekly column for the Saturday Guardian and regularly contributed to the New York Times. His influence on contemporary vegetable-focused cooking has sometimes been referred to as the “Ottolenghi effect.”