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Restaurant Associates has joined forces with Ollie Dabbous, the acclaimed London chef, Michelin-starred restaurateur and publisher. Together they will infuse menus with inspiration drawn from his remarkable culinary career; from co-founding and leading Hide in Piccadilly to earning Michelin acclaim in the first six months of opening his esteemed restaurant, Dabbous.
Ollie’s cooking philosophy is rooted in minimalism and allowing seasonal ingredients to shine, a vision that perfectly aligns with the ethos of Restaurant Associates.
This partnership brings an exciting new dimension to Restaurant Associates, defined by purity of flavour and a thoughtful approach to dining. Ollie will collaborate closely with culinary teams to develop innovative dishes and menus that redefine contemporary dining.
Adam Thomason, Culinary Director at Restaurant Associates: “Having Ollie on board is really exciting because he shares the same culinary vision as us in Restaurant Associates. It was clear during his time at Hide that he is someone who truly stands out. It is an incredible restaurant that delivers exceptional foodie experiences, from the casual offers right through to the premium top end ones.
His absolute superpower is that he understands firsthand what our guests need and how we can make the best food possible. He inspires our chefs, he trains them further to create incredible dishes, and he does it all while being an all-round genuinely lovely guy”.
Ollie Dabbous adds: “The partnership with Restaurant Associates could not feel more organic. The chefs are passionate, kind and well-organised. As a company ethos, they respect the integrity of ingredients, serving dishes that celebrate their natural qualities rather than masking them.
“I had the pleasure of working with some of the team recently, whilst hosting an exclusive chef’s table experience for one of their clients. What really stood out was their pursuit of excellence was founded on seasonality, simplicity in presentation and depth of flavour. I am looking forward to contributing fresh ideas across both their casual and fine dining experiences, getting to know the team and serving some amazing dishes to their clients.”
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