Yotam Ottolenghi is an Israeli-born chef and writer. Having completed a Master's degree in philosophy and literature, he moved to London in 1997 to study at Le Cordon Bleu cookery school. He then went on to work as an assistant pastry chef at Capital, before working at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice. In 2002, together with Samim Tamimi, he founded his own eponymous chain of restaurants and food shops, with branches in Notting Hill, Islington, Belgravia and Kensington. He is the author of three best-selling cookery books, and is interested in the relationship between food and politics, both in London and Jerusalem.