Yotam Ottolenghi is the restaurateur and chef-patron of the six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks. 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 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 color, flavor, bounty, and sunshine. Yotam lives in London with his family.
Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. Co-author of
Sweet, she has worked closely with Yotam for over ten years, drawing widely on Asian, Western, and Middle Eastern influences in her cooking. Helen's recipes appear in the
Sydney Morning Herald,
Guardian and
Observer.
Tara Wigley worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cooking school in Ireland before starting work with Yotam in 2011. Tara co-authored
Ottolenghi Simple and
Falastin. Her first solo book,
How to Butter Toast, a collection of rhymes about recipes, was published in 2023.
Verena Lochmuller is a recipe and product developer. She was born in Germany, grew up in Scotland, and studied pastry and baking arts in New York City. She has been at Ottolenghi since 2015, and has contributed recipes to two Ottolenghi Test Kitchen books--
Shelf Love and
Extra Good Things. She is now Head of Food Quality and Product Development at the Ottolenghi Test Kitchen.
