Who Is Yotam Ottolenghi? Age, Biography and Wiki
As of 2025, Yotam Ottolenghi is 56 years old, having been born on December 14, 1968. Known for his unique fusion of Middle Eastern and Mediterranean cuisines, he has authored several best-selling cookbooks and has a thriving restaurant empire. His journey began in Jerusalem, where he developed a love for food that moved him to pursue culinary arts in London.
For more detailed information, you can visit his Wikipedia page.
| Occupation | Business |
|---|---|
| Date of Birth | December 14, 1968 |
| Age | 56 Years |
| Birth Place | Jerusalem |
| Horoscope | Sagittarius |
| Country | U.S |
Popularity
Yotam Ottolenghi's Popularity over time
Height, Weight & Measurements
Yotam Ottolenghi stands at an impressive height of approximately 6 feet (183 cm). His weight is estimated to be around 165 lbs (75 kg), although specific details may vary. Known for his stylish appearance, Yotam embraces a healthy lifestyle, which is often reflected in the vibrant dishes he creates.
Family, Dating & Relationship Status
Yotam Ottolenghi is openly gay and has been in a long-term relationship with his boyfriend, Karl Dallaggia. The couple has been together for several years and often shares glimpses of their life together on social media. Yotam is also a father to two children, which adds another layer to his rich family life.
Ottolenghi met his partner Karl Allen in 2000; they married in 2012 and live in Camden, London, with their two sons, born in 2013 and 2015. In 2013, Ottolenghi "came out as a gay father" in a Guardian essay that detailed the lengthy process of conceiving their first son via gestational surrogacy, an option that he believes should be more widely available to those who cannot conceive naturally.
Net Worth and Salary
In 2025, Yotam Ottolenghi's net worth is estimated to be around $12 million. His income stems from various sources, including his cookbooks, restaurant ventures, television appearances, and cooking classes. Each of his releases continues to perform well commercially, contributing significantly to his overall wealth.
Career, Business and Investments
Yotam Ottolenghi's career flourished after he opened his first deli in Notting Hill, which quickly gained popularity. This success led to the establishment of several more restaurants, including the famous NOPI and ROVI. His cookbooks, including "Plenty" and "Ottolenghi Simple," have garnered critical acclaim and have sold millions of copies worldwide.
In addition to his culinary ventures, Ottolenghi has invested in various food-related projects and businesses, further solidifying his status as a major influencer in the culinary industry.
Ottolenghi served as a pastry chef at three London restaurants: the Michelin-starred Capital Restaurant, Kensington Place, and Launceston Place in Kensington New Town. In 1999, he became head pastry chef at the artisanal pastry shop Baker and Spice, where he met the Palestinian chef Sami Tamimi, who grew up in Jerusalem's Old City.
Ottolenghi and Tamimi bonded over their shared language, Hebrew, and a joint "incomprehension of traditional English food".
Social Network
Yotam Ottolenghi maintains an active presence on social media, particularly on Instagram, where he showcases stunning images of his dishes, shares recipes, and provides insights into his life. With millions of followers, he engages with his audience and promotes his philosophy of cooking with fresh, seasonal ingredients. You can follow him on:
- Instagram: @yotam_ottolenghi
- Twitter: @yotamottolenghi
In 2006, Ottolenghi began writing a weekly column for The Guardian titled "The New Vegetarian," though he himself is not a vegetarian and has sometimes noted where a vegetable-centric recipe would pair well with a particular cut of meat.
Influenced by the straightforward, culturally-grounded food writing of Nigella Lawson and Claudia Roden, Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. He explained that his mission is "celebrating vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are.
It does no favour to vegetarians, making vegetables second best."
Education
Yotam Ottolenghi studied at the Hebrew University of Jerusalem, where he initially pursued a degree in philosophy and political science. However, his passion for food led him to the Culinary Institute in London, which shaped his culinary skills and ignited his career in the culinary arts.
Ottolenghi was conscripted into the Israel Defence Forces in 1989, serving three years in IDF intelligence headquarters.
He then studied at the Adi Lautman Interdisciplinary Programme for Outstanding Students of Tel Aviv University where in 1997, he completed a combined bachelor's and master's degree in comparative literature; his thesis was on the philosophy of the photographic image. While working on his thesis, Ottolenghi served as a night copy editor for Haaretz.
In 1997, Ottolenghi and his then partner Noam Bar moved to Amsterdam, where he edited the Hebrew section of the Dutch-Jewish weekly NIW. He later relocated to London to study French pastry cooking at Le Cordon Bleu.
