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Yotam Ottolenghi trained at the Cordon Bleu in London in 1998. He became an assistant pastry chef at The Capital restaurant in Knightsbridge and then became a pastry chef at the Kensington Place group of restaurants.

He eventually became head pastry chef at Baker and Spice in Chelsea, London and in 2002 set up the Ottolenghi deli with Noam Bar, Sami Tamimi and Jim Webb.

He writes a weekly column The New Vegetarian in the Guardian weekend Saturday magazine and has two cookery books, Ottolenghi: The Cookbook, written with Sami Tamimi, and Plenty.

This author page uses material from the Wikipedia article "Yotam Ottolenghi", which is released under the Creative Commons Attribution-Share-Alike License 3.0