Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI
restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist
for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. 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 familywww.ottolenghi.co.uk @Ottolenghi Sami Tamimi was born and raised in Jerusalem and was immersed in food from
childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic
traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's.
Sami moved to London
in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean
spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has
four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami
is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.