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Image 1:Many young chefs jump around between Michelin-starred kitchens to gain experience, before establishing their own place. And Ollie Dabbous was no different. His career began in the kitchen of before moving on to some of the big names such as , , , and . But what made a real difference for Ollie’s new restaurant was a rare 5-star review from leading national critic Fay Maschler, shortly after its opening in the January of
Image 2:The effect of this praise was huge. Overnight, almost, Ollie Dabbous became famous, and the next I knew, there was a 6-month wait for the next available table. Well, there are a few lucky people in every industry!
Image 3:On the ground floor was the (low-key) dining area. The décor seemed cheap, and it probably was! With metal cages and an unpolished concrete floor, it looked basically like a few wooden tables at the corner of a public parking lot. I’m not sure if it was uber-modern or just tacky!
Image 4:Mind you, the price of the menu was just as inexpensive, which was one of the reasons why diners were willing to wait months for a table. For £59 you get a
Ollie Dabbous
Chef Name: Ollie Dabbous
Age: 39
Title: Co-founder & Executive Chef, Hide Restaurant
Awards:
1 Michelin Star: ,
GQ Restaurant of the Year,
Food & Travel: Best Newcomer,
Hardens: Best Newcomer,
London Restaurant Awards: Best Restaurant,
Restaurant Magazine: Best Wine List,
Best Non-Fiction Book Design, Dabbous: The Cookbook,
ES, &#; Present
How old were you when you started cooking professionally?
I had holiday jobs whilst still studying, from the age of My first long-term job was at Le Manoir aux Quat’ Saisons, which I started on my 20th birthday.
What&#;s your earliest and fondest first memory of food?
I remember eating flatbreads cooked roadside in Kuwait as a young boy.
Which chefs inspire you most and why?
Raymond Blanc has been a huge influence and support for me. The purity of flavour of his cooking, and the lust for life of the man himself are both inspirational. He is everything you want him to be when you meet him in person.
What are your two favourite cookbooks and why?
Raymond Blanc&#;s Mange. This is one of his lesser-known books, but it explains the s
Is Ollie Dabbous Wikipedia page available? Let’s delve into the emerging chef&#;s personal and professional life and unravel the facts, capturing widespread attention.
Ollie Dabbous is a famous British chef. After quietly honing his craft in some of the world’s best kitchens, the chef exploded onto the London food scene establishing an eponymous restaurant in
Dabbous wanted to be a chef as a child. He dreamt of being a professional since he was six. Likewise, he began cooking as a kitchen hand in Florence when he was fifteen years old.
Ollie also served at Kensington Place for Rowley Leigh. Similarly, he spent many years working with Raymond Blanc at Le Manoir aux Quat&#; Saisons. His experience at the place most profoundly influenced his cooking
While his latest professional endeavors are easily accessible, many questions if Ollie Dabbous Wikipedia page is available.
Discover more about Ollie Dabbous Wikipedia and his latest updates.
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Ollie Dabbous Wikipedia And Age: How Old Is The Chef?
Of all the aspiring chefs working in Michelin-starred restaurants
EyesLikePlates
Ollie Dabbous can remember the exact moment when he went from being the chef of a new, potentially promising restaurant to being the hottest new thing in the world of British food. It was Thursday 2 February, around am. He sits at one of the refectory-style tables in the downstairs bar of his London restaurant, scrolling through the messages on his phone. "Here it is," he says, passing the phone over. The text, from his friend Will, reads, "Standard LOVES you!!!" The first review of the restaurant, from Fay Maschler, the veteran critic of the London Evening Standard, had just gone online and to describe it as positive is to wallow in understatement. Maschler awards stars out of five, but hands out the maximum very rarely, perhaps once every two or three years. She had given Dabbous, which had been open for just two weeks, the maximum five stars.
"I was massively surprised," the year-old chef says. "She came in on our third day. I didn't know her. I assumed she'd prefer something more refined. We're deliberately a bit rough around the edges."
Indeed. Whatever may have been said about the food served at this newcomer, Dabbous is no gilded gastro-palace.
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