Chef's Bio

Ollie Dabbous

Chef of Henrietta (Opening soon), UK

Ollie has worked in leading fine dining restaurants for nine years. He was head chef at Texture, which gained a Michelin star after just two years. He began as a commis at Raymond Blanc’s Le Manoir aux Quat’ Saisons (**), where he worked for four years, covering every section in the kitchen.


He then moved to Hibiscus (**) for a year as Claude Bosi‘s sous chef. At both establishments, he created dishes that appeared on the menus.


Ollie Dabbous is the chef/owner of Dabbous in London W1 which opened in February 2012, and it is probably the hottest new restaurant the UK has seen since The Fat Duck.  Its industrial decor serves stripped down fine-dining and has a popular downstairs cocktail bar.


In March 2014 Ollie launched his second venue with Oskar Kinberg, casual-dining venture Barnyard.


Today Ollie is regarded as one of the UK’s most in-demand chefs. He has also collaborated with a number of brands, including being named as Harrods’ Chef of the Season and partnering with Ampersand Events to create meals for some of London’s most famous venues.


Ollie closed the culinary hot-spot Dabbous, and Barnyard in 2016. Gastronomes will be excited to know that he will be opening Henrietta in May 2017.



  • 1 Michelin Star (Dabbous)