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|Born||December 1968 (age 45)|
|Nationality||British, Israeli, Italian|
|Born||December 1968 (age 45)|
|Nationality||British, Israeli, Italian|
Yotam Ottolenghi (born 14 December 1968) is an Israeli-born chef, cookery writer and restaurant owner.
Yotam Ottolenghi is an Israeli-born cookery writer and chef-patron. Born in Jerusalem, the son of Michael – an Italian-born professor of chemistry at the Hebrew University of Jerusalem – and Ruth – a German-born high-school principal - he grew up in Jerusalem's Ramat Denya neighbourhood. He has an older sister, Tirza Florentin – a businessperson who lives in Tel Aviv with her family – and a younger brother, Yiftach, who was killed by friendly fire during field exercises towards the end of his military service in the Israel Defence Forces. Yotam avoided assignment to a fighting unit with the IDF, attending the Army-intelligence headquarters instead. He studied at Tel Aviv University before completing a master's degree in comparative literature. At this time he also worked on the news desk of Haaretz, one of Israel’s largest daily papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months where he has lived ever since. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard.  He received his British citizenship in 2012. He lives in West London with his partner, Karl Allen, whom he married in September 2011, in Massachusetts. They have a baby son.
Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: “a distinctive mix of Middle Eastern flavours – Syrian, Turkish, Lebanese, Iranian, Israeli and Armenian – with a western twist”. His “particular skill is in marrying the food of his native Israel with a wider range of incredible textures and flavours from the Mediterranean, Middle East and Asia. To compile a take-out box of goodies [. . . ] is to fulfil a culinary fantasy'. His palate of flavours is unapologetically bold and loud: “noisy”. Signature dishes include his butternut squash salad with red onion, tahini and za'atar, roasted aubergine with turmeric yogurt and pomegranate seeds, chargrilled broccoli with chilli and fried garlic and the famously enormous "traffic-stopping, cartoonishly-huge horned"' meringues.
Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University. In 1997 he moved to Amsterdam with his then-partner Noam Bar, soon to become a partner in Ottolenghi. While in Amsterdam he completed his master's degree in philosophy and comparative literature; his thesis was on the ontological status of the photographic image in aesthetic and analytic philosophy. During his time there, Ottolenghi edited the Hebrew pages of a Dutch-Jewish weekly, NIW.
Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London, where he met Sami Tamimi – co-founder of their delicatessens and restaurants and co-author of the Ottolenghi and Jerusalem cookery books – in 1999.
Together with Noam Bar, Yotam and Sami – all born in Israel but now London-living – set up the first Ottolenghi deli in Notting Hill in 2002, with an aim to sell the best take away food in London, both sweet and savoury. Joined later by Swiss-born general manager Cornelia Staeubli, Ottolenghi often describes the success of the business as a team-based effort. The food in Ottolenghi is known to be bold, exciting, sometimes challenging. Three more gourmet delis opened: Islington (2004), the “state-of-the-art deli and diner […] an all-day, muesli-to-Muscat kind of place where you can drop in to enjoy seriously good food […] on the premises, or fill your bags with those exquisite home-cooked goodies you never quite had time to cook at home" ); Kensington (2005) and Belgravia (2007). One formal restaurant, NOPI (2011), has followed. They are all highly successful and credited, through their popularisation of previously hard-to-source ingredients, with "quietly chang[ing] the way people in Britain shop and cook and eat".
The design of the delis and restaurant is an integral part of the Ottolenghi experience. Led by architect Alex Meitlis, the Ottolenghi team created a clear, bold image: signature white tables provide a blank canvas for the vibrant colours of the food. The loos at NOPI always get a mention when the restaurant is reviewed – “worthy of mention [. . . ] divine: a room made of mirrors set at different facets. . . super-glamorous and beautiful’. NOPI was the winner of the Gourmet award at the Conde Naste Traveller 2011 Innovation and Design awards. In 2012 the Restaurant and Bar Design Awards awarded NOPI as the winner of the best Identity category.
He is also known for being the champion of vegetables at the same time as eating and loving meat. 'The man who sexed up vegetables' defends the right to have an approach to cooking and eating that does not fit in with conventional distinctions and barriers: ‘You can be vegetarian and eat fish[. . . ] there are no hard core divisions any more'. This unintentionally-provocative remark encouraged controversy within the vegetarian community encouraging Ottolenghi to later recant via twitter:: “To all, fish eaters are NOT vegetarians”. Author of “The New Vegetarian” column in the Guardian magazine from 1996 to 2010, his weekly recipe contributions were, at first, exclusively vegetarian although, again, he courted controversy by mentioning where a particular dish would work well with a cut of meat or fish. Maintaining his position against the traditional distinctions and barriers between meat and vegetables – “I’m not burdened by rules, I don’t think in terms of ideology – his relationship with vegetables is to “celebrate vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. It does no favour to vegetarians, making vegetables second best. “Meat should be a celebration, not everyday. There is so much else out there”. The recipes in his Guardian column have been expanded to include meat since 2010. Plenty, Ottolenghi’s sole-authored recipe collection, is all vegetarian. His two books co-authored with Sami Tamimi, Ottolenghi and Jerusalem, include meat and fish dishes.
As well as his weekly food column in the weekend Saturday edition of the Guardian, Ottolenghi has published three best-selling cookery books, which sold (February 2013) over 750,000 copies worldwide:
Ottolenghi, Yotam, Tamimi, Sami (1 May 2008). Ottolenghi: The Cookbook. Ebury Press. ISBN 978-0-09-192234-4. A collection of both savoury and sweet recipes which has been translated into 4 languages.
Ottolenghi, Yotam (29 April 2010). Plenty. Ebury Press. ISBN 978-0-09-193368-5. A collection of over 100 original recipes and dishes first developed for the Guardian Weekend Magazine’s “New Vegetarian” column, with photography from Jonathon Lovekin. Winner of a Galaxy National Book Award 2010 . An international bestseller, Plenty has been translated into 7 languages.
Ottolenghi, Yotam; Tamimi, Sami (6 September 2012). Jerusalem. Ebury Press. ISBN 978-0091943745 "about the food of their home town and the rich symbiosis of Arab and Jewish culinary traditions that survives in the markets and kitchens of an otherwise fractured city". This has been translated into 5 languages.
Ottolenghi writes a blog which includes regular updates on the deli and restaurant developments and happenings, along with blogs from the road abroad, when promoting his books. NOPI blog's motto is "trying to reveal our moments of crisis, times of heightened emotions and everyday aspects of this wonderful creation".
Ottolenghi also released an iPhone app with original recipes as well as specially edited recipes selected from Ottolenghi: The Cookbook, Plenty, Jerusalem and from Ottolenghi’s column for The Guardian.
Ottelenghi has also been a regular contributor to Waitrose's kitchen magazine since 2011
BBC4 documentary, “Jerusalem on a Plate”, December 2011, directed by James Nutt, where ‘Ottolenghi returns to his home town of Jerusalem to discover the hidden treasures of its extraordinarily rich and diverse food culture. He meets and cooks with both Arabs and Jews in restaurants and at home who draw on hundreds of years of tradition to create the dishes that define the city, and explores the flavours and recipes that have influenced his palate’.
More 4, “Ottolenghi’s Mediterranean Feasts”, November 2012, produced by Jules Whomsley and directed by James Nutt for Keo Film Productions; a culinary journey of discovery through Morocco, Istanbul, Tunisia and Israel.
More 4, “Ottolenghi’s Mediterranean Island Feasts”, November 2013, directed by James Nutt for Keo Film Productions; Yotam travels to Corsica, Mallorca, Sardinia and Crete, exploring the flavours and secrets of these culinary jewels. 
Food writing course at Arvon foundation, Devon, in February 2010
Sydney food festival, October 2010
Harvest festival, September 2011
Abergavenny food festival, May 2012
Wilderness festival 2012
Leiths cookery classes: 2006–2012
Leiths cookery school, 2011–2012 hands-on Saturday morning cookery classes with Yotam Ottolenghi or Sami Tamimi.
Food writing course for the Guardian April 2012
Wilderness festival 2013
While much is often made of the fact that Sami Tamimi was born and raised in Palestine and Yotam Ottolenghi was born and raised in Israel, the link between food and politics is not one that is overtly forged by the two men, who didn’t meet until they were both living and working in London, in 1999. They are, when pressed, happy to be persuaded that the making and eating of hummus may help, as well as anything else, to forge links in the Middle East: “It takes a giant leap of faith, but we are happy to take it – what have we got to lose? – to imagine that hummus will eventually bring Jerusalemites together, if nothing else will”. The so-called ‘hummus wars’ – “the political and nationalistic discussions about hummus” – are detailed by Ottolenghi in his cookery book, Jerusalem.
Ottolenghi is a champion of gay marriage and parenting. In an article ‘coming out’ as a gay parent, he outlined his desire for surrogacy to be an option more widely available to those who cannot conceive naturally.
Ottolenghi is a qualified Pilates instructor. Though not instructing, he practises the discipline regularly.
Plenty, winner of best food and wine book at the Galaxy National Book Awards 2010
Plenty, number 40 in The Observer Food Monthly’s ‘Best Cookbooks Ever’
NOPI restaurant, winner of the Gourmet award at the Conde Naste Traveller 2011 Innovation and Design awards ; Restaurant and Bar Design Awards, 2012 – Identity
Best breakfast from The Observer and Time Out.
Ottolenghi Islington, Runner up for Best Restaurant from Urban Path
Guild of food writers awards 2012: Kate Whiteman Award for Work on Food and Travel for Jerusalem on a Plate (BBC Four)
Jerusalem, winner of 2013 James beard award for International cookbook
Guild of food writers awards 2013. 2 awards: Jerusalem & Yotam's writing for Guardian
Gourmand Awards 2013, Dun Gifford Award Jerusalem
Jerusalem, winner of the International award and the best cookbook award at the IACP awards
Television programme of the year for Ottolenghi's Mediterranean Feast (Keo Films), Fortnum and Mason food and drink awards 2013
Jerusalem won the silver medal awarded by the German Gastronomic Academy
Plenty, winner of the Observer Food Monthly’s ‘Best cookbook’ Award, 2011 
Jerusalem, winner of the Observer Food Monthly ‘Best cookbook’ Award, 2013 
Jerusalem, winner of the James Beard Best ‘International’ cookbook Award, 2013