Ollie Dabbous

Ollie in a few words...



Dabbous: The Cookbook



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Ollie's Story

Ollie Dabbous is the Michelin-starred chef/owner of the highly esteemed, eponymous Dabbous, famed for its stripped-back fine dining and industrial decor. Dabbous closed in 2017 after serving Fitzrovia for five years. Ollie and the team from Dabbous excitingly opened Hide in 2018 to great critical acclaim. 

Hide is a restaurant and bar by Hedonism Wines and Ollie. Set over three floors, flooded with natural daylight and enjoying views across Green Park, Hide offers stunning food and drink in a refined but relaxed setting. 

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 April 2019 Hide achieved the Best Restaurant accolade at the GQ Food and Drink Awards.

Previously, Ollie has worked at Le Manoir aux Quat' Saisons, Hibiscus, Mugaritz, Noma, L’Astrance 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 also collaborated with Burberry, Rolls Royce, Sotheby’s, Converse, Mandarin Oriental & Vertu among others. He also collaborated with the Experimental Cocktail Group at the restaurant at Henrietta Hotel, Covent Garden, where he created a simple, ingredient-led menu with seasonal French flair.