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Book Ollie Dabbous

Get in touch to book Ollie Dabbous. Available for personal appearances, PR campaigns, hosting and social media activities.

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Anthea Turner

Ollie Dabbous is the co-founder and executive chef of Hide restaurant in Piccadilly. He was previously the Michelin-starred chef/owner of the highly esteemed restaurant Dabbous, famous for its stripped-back fine dining and industrial styling. Dabbous closed in 2017 after five years so Ollie and the team could concentrate their energies on Hide, which opened in 2018 to fantastic critical acclaim. Hide was awarded five stars in the Evening Standard, GQ restaurant of the year, as well as a Michelin star, within six months of opening! Previously, Ollie has worked at Le Manoir aux Quat’ Saisons, 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: an award-winning work of incredible design, stunning images and, of course, outstanding recipes.
Outside of his own kitchen, Ollie has collaborated with Burberry, Rolls Royce, Sotheby’s, Converse, Dunhill, Mandarin Oriental, Qatari Diar & Vertu among others and consulted both for the Experimental Cocktail Group at Henrietta Hotel, 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 & Devialet. He has been asked to talk about achieving excellence for growing tech companies and professional sporting teams. He is currently working on his second cookery book, whilst in 2020 he will oversee the food offering at Cromwell Place, a new members’ club for artists and galleries in South Kensington.