Co-founder and executive chef, Hide restaurant – One Michelin Star
Former chef patron of Dabbous restaurant- One Michelin Star
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.
Ollie’s first book, Dabbous: The Cookbook, was published by Bloomsbury in 2014. It won Best Chef Cookbook in the 2015 World Gourmand Cookbook awards, thanks to its incredible design, stunning images and, of course, outstanding recipes. Ollie’s second book Essential was published by Bloomsbury in 2021. In this book, Ollie leaves advanced cheffy cookbooks behind, instead providing home cooks with 100 accessible everyday recipes.
In 2019, chef Ollie Dabbous appeared as a Chef Mentor on BBC1’s MasterChef: The Professionals, where the semi-finalists were sent to learn from Ollie and his team at his Hide restaurant. This position is reserved both for top chefs and celebrity chefs UK viewers will recognise. Ollie is also a regular guest on the British TV show Saturday Kitchen, where he cooks for and with other TV stars.
Outside of his own kitchen, Ollie has collaborated with Burberry, Rolls Royce, Sotheby’s, Converse, Dunhill, Mandarin Oriental, Qatari Diar and Vertu, among others. He has consulted both for the Experimental Cocktail Group at Henrietta Hotel in Covent Garden, and for Garsington Opera, located in the Getty family estate in Buckinghamshire. Most recently, he has cooked at Ascot and at bespoke events for Krug, Nyetimber and Devialet. He has been asked to talk about achieving excellence for growing tech companies and professional sporting teams.
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