Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv.
In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London.
Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the New York Times bestselling books Plenty, Jerusalem, and Ottolenghi.
SAMI TAMIMI is a partner and head chef at Ottolenghi. Their 2012 Cookbook, Jerusalem, was a New York Timesbestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals."show more