Ollie Dabbous is one of the most admired chefs in the country, whose ability to interpret a client’s brief and deliver a menu they will never forget is well documented, and the reason why he has close relationships with many of his repeat clients.  

Renowned for his minimalist, ingredient-led approach to fine dining, Dabbous’ career has been shaped by experiences in some of the world’s most prestigious kitchens, including Le Manoir aux Quat’Saisons, Mugaritz, Noma, and The Fat Duck, with a philosophy that centres on purity of flavour, technical precision, and a deep respect for seasonal ingredients.

Dabbous first gained widespread recognition in 2012 when he opened Dabbous, his eponymous restaurant in Fitzrovia, London. The restaurant quickly became one of the most sought-after dining destinations in the city, earning a Michelin star within eight months of opening. His stripped-back, industrial-style restaurant was praised for its innovative yet approachable dishes, such as his signature coddled egg with smoked butter and mushrooms. As a result of its success, however, Dabbous sadly closed its doors in 2017 when Dabbous was recruited by investors to open a new restaurant in Piccadilly.

And so he launched Hide, a three storey restaurant in Piccadilly, in collaboration with Hedonism Wines. Hide was an ambitious project, featuring three distinct spaces: Hide Above, offering a refined tasting menu; Hide Ground, serving all-day dining; and Hide Below, a wine-focused bar. Within six months of opening, Hide earned a Michelin star, further cementing Dabbous’ reputation as one of London’s most exciting chefs.

Dabbous’ cooking style is characterised by its simplicity and restraint. He believes in highlighting the natural qualities of ingredients rather than overcomplicating dishes. His menus often feature delicate yet bold flavours, with dishes like barbecued Suffolk lamb with violet mustard and confit red mullet with smoked saffron sauce. His ability to balance technical mastery with an organic, ingredient-driven approach has made him a standout figure in the culinary world.

Beyond his Michelin-starred restaurants, Dabbous has also explored pop-up dining experiences, collaborating with brands and chefs to create unique, immersive events. His influence extends beyond the kitchen, as he has authored cookbooks, including Dabbous: The Cookbook, which won the Best Chef Cookbook award in the 2015 World Gourmand Cookbook Awards.

As Dabbous continues to evolve, his commitment to craftsmanship and innovation ensures that his impact on the fine dining scene remains significant. His journey is a testament to perseverance, creativity, and an unwavering dedication to culinary excellence.