Originally published on https://famousintel.com/
Yotam Ottolenghi Biography and Wiki
Yotam Ottolenghi is a British chef, restaurateur, and food writer who was born in Israel. Ottolenghi: The Cookbook, Plenty, Jerusalem, and Simple are just a few of his best-selling cookbooks. He is also a co-owner of seven delis and restaurants in London.
Yotam Ottolenghi Education
Yotam continued his education at Tel Aviv University’s Adi Lautman Interdisciplinary Programme for Outstanding Students, where he earned a combined bachelor’s and master’s degree in literature in 1997. His thesis focused on the philosophy of the photographic image.
Yotam Ottolenghi Age and Birthday
How old is Yotam Ottolenghi? Yotam is 53 years old as of 2021. He was born Yotam Assaf Ottolenghi on 14 December 1968 in Jerusalem. He celebrates his birthday on 14 December every year.
Yotam Ottolenghi Nationality and Ethnicity
What nationality is the name Ottolenghi? Yotam is of Israeli, British, and Italian Nationality. He was born in Jerusalem. He is of mixed race. READ ALSO: Raymond Blanc
Yotam Ottolenghi Parents | Family
Yotam, the son of Michael Ottolenghi, a chemistry professor at Hebrew University, and Ruth Ottolenghi, a high school principal, was born to Jewish parents in Jerusalem and raised there. He has German and Italian Jewish ancestry and frequently spent his summers as a child in Italy. Tirza Florentin, his elder sister, is also a man. Yiftach, his younger brother, was killed by friendly fire in 1992 while serving in the military. An Italianized form of Ettlingen, a town in Baden-Württemberg from which Jews were driven out in the 15th and 16th centuries and many of whom settled in Northern Italy, is Ottolenghi.
Yotam Ottolenghi Partner
Is Yotam Ottolenghi married? Yotam first met Karl Allen in 2000. In a 2013 Guardian essay, Ottolenghi “came out as a gay father” and described the difficult process of having Max through gestational surrogacy, a choice he feels should be made more widely available to those who are unable to conceive naturally. Max, born in 2013, and Flynn, the couple’s two sons, live with Yotam in Camden.
Yotam Ottolenghi Height
How tall is Ottolenghi? Yotam stands at an average height of 6 feet 3 inches.
Yotam Ottolenghi Net Worth
Yotam has an estimated net worth of $85 Million.
Yotam Ottolenghi Vegan
Is Ottolenghi plenty more vegetarian? Even though Ottolenghi is not a vegetarian, he started writing a weekly column for The Guardian in 2006 under the title “The New Vegetarian.” He has occasionally noted instances where a recipe with a focus on vegetables would go well with a particular cut of meat. Ottolenghi’s recipes rarely fall into established dietary or cultural categories because of his influence from the straightforward, culturally-based food writing of Claudia Roden and Nigella Lawson. He clarified that his goal is to “Celebrate vegetables or pulses for what they are rather than turning them into meat substitutes or meat complements. By ranking vegetables lower than other foods, it does vegetarians no favors.”
Yotam Ottolenghi Cookbook
Ottolenghi: The Cookbook, his first cookbook, was released in 2008. Eight volumes have since been published: Plenty, Plenty More, “Ottolenghi Flavour,” Jerusalem, NOPI, Sweet, a cookbook for dessert, Ottolenghi Simple, and most recently, “OTK: Shelf Love” and “OTK: Extra Good Things,” a pair of Ottolenghi Test Kitchen (OTK) books co-authored with Noor Murad.
The New York Times noted that Ottolenghi’s best-selling cookbooks have had a significant impact and are “widely copied for their plain-spoken instructions, puffy covers, and photographs [that Ottolenghi] oversees himself, eschewing a food stylist.” Ottolenghi “radically rewrote the way Londoners cook and eat,” according to the London Evening Standard, and Bon Appétit claimed that he “made the world love vegetables” in 2014.
Yotam Ottolenghi Restaurants – Culinary
At the Michelin-starred Capital Restaurant, Kensington Place, and Launceston Place in Kensington New Town, Ottolenghi worked as a pastry chef. He met the Palestinian chef Sami Tamimi, who was raised in Jerusalem’s Old City, when he took the helm as head pastry chef at the artisanal pastry shop Baker and Spice in 1999. Hebrew was their common language, and Tamimi and Ottolenghi became friends over their shared “incomprehension of traditional English food.”
The pair established the eponymous delicatessen Ottolenghi in the London neighborhood of Notting Hill in 2002, working with Noam Bar. Due to its creative menu items, which feature a focus on vegetables, unusual flavor combinations, and an abundance of Middle Eastern ingredients like rose water, za’atar, and pomegranate molasses, the deli quickly developed a cult following. Since then, the Ottolenghi brand has grown to include three additional delis (in Islington, Marylebone, and Chelsea), a formal restaurant in Spitalfields, a brasserie called NOPI in Soho, and a restaurant focused on vegetables called ROVI that debuted in Fitzrovia in June 2018.
READ MORE: Aktar Islam Bio, Age,Etnicity, Family, Children, Cookbooks and Restaurants
Even though Ottolenghi is not a vegetarian, he started writing a weekly column for The Guardian in 2006 under the title “The New Vegetarian.” He has occasionally noted instances where a recipe with a focus on vegetables would go well with a particular cut of meat. Ottolenghi’s recipes rarely fall into established dietary or cultural categories because of his influence from the straightforward, culturally-based food writing of Claudia Roden and Nigella Lawson.
He clarified that his goal is to “Celebrate vegetables or pulses for what they are rather than turning them into meat substitutes or meat complements. By ranking vegetables lower than other foods, it does vegetarians no favors.” Ottolenghi has hosted three television specials: Ottolenghi’s Mediterranean Feast (2012), Ottolenghi’s Mediterranean Island Feast (2011), and Jerusalem on a Plate (BBC4, 2011). (More4, 2013). On the ninth and eleventh seasons of the cooking competition show Masterchef Australia in 2017, he served as a guest judge.
He agreed to appear on Masterchef Australia despite previously declining numerous offers to serve as a guest judge “because it’s very positive and humane. More than the competition, it’s about the contestants’ personal growth.”
