Ollie Dabbous is the co-founder and executive chef of Hide restaurant in Piccadilly. He is also the former Michelin-starred chef/owner of the highly esteemed restaurant Dabbous, famed for its stripped-back fine dining and industrial decor. Dabbous closed in 2017 after five years, so that Ollie and the team could concentrate their energies on Hide, which opened in 2018 to great critical acclaim. Hide was awarded a coveted five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star – all within six months of opening. Today, he remains one of the most exciting and famous chefs in London, and he is one of the best British chefs in the country.

Hide is a restaurant and bar, created in collaboration with Hedonism Wines. Set over three floors, flooded with natural daylight and enjoying views across Green Park, Hide represents a refined, yet relaxed setting. The restaurant offers stunning food and drinks, either a la carte at ground level or on the top floor, a seasonal tasting menu. It regularly serves over 500 covers per day, and is regarded as one of the most ambitious restaurants the city has ever seen. Of all the famous chefs with restaurants, Ollie Dabbous takes his career and respected place within the industry incredibly seriously.

Of Hide, Ollie says: “The food I cook is entirely product-driven, taking the very best ingredients, questioning why we like them, and then highlighting those qualities in the most organic, restrained manner. It is food you can’t recreate at home, but it is also food that respects the integrity of the ingredient and the toil that goes into producing them… the challenge and possibilities were too compelling to deny.”

In the past, Ollie worked at Le Manoir aux Quat’ Saisons, where he was offered the position of sous chef, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture.