1 Michelin Star Chefs: Ollie Dabbous, chef patron, Hide

The Staff Canteen

Ollie Dabbous is chef patron of Michelin starred Hide in Piccadilly.

Ollie Dabbous describes himself as “a bit of a mixed grill”; he was born in Kuwait to a French-Italian father. He moved to England with his mother and brother for school and spent his holidays visiting his father in the Middle East.


Hide restaurant, Piccadilly

85 Piccadilly, Mayfair, London W1J 7NB

Tel: 020 3146 8666

Website:  www.hide.co.uk

Email: [email protected]

Reservations:  [email protected]

Chef patron: Ollie Dabbous

Head Chefs: Josh Angus (Hide Ground) and Luke Selby (Hide Above) 

Director of wine: Piotr Petras

Facebook: Hide

Twitter: @hide_restaurant

Instagram: @hide_restaurant


His interest in food began at the age of 15, when he spent a month in Florence working in the kitchen of a trattoria with his father’s cousin. It was here that he first experienced the importance of fresh and accessible produce, fostering the beginnings of the philosophy which governs his cooking today.

Ollie Dabbous - Hide, Michelin starred restaurants, chefs
Ollie Dabbous

After a handful of unpaid work experience placements – at Kensington Place under Rowley Leigh, and the three-starred Guy Savoy in Paris – Ollie struck gold with Raymond Blanc.

Upon finishing his A-levels, Ollie secured a job at Le Manoir aux Quat’Saisons in Oxfordshire, which he says is “the hardest place I’ve ever worked.” Rising through the ranks to become senior chef de partie, Ollie was again exposed to the importance of fresh and seasonal produce, with a two-acre garden on site at Le Manoir at the roots of every dish.

After leaving Le Manoir, he travelled across the continent to work in renowned kitchens including The Fat Duck, Noma, Mugaritz and Claude Bosi's Hibiscus. On his return to England, Ollie secured the position of head chef at Texture. After two years, he met the Swedish mixologist Oskar Kinberg, with whom he opened his own venture Dabbous in Fitzrovia, London. It was awarded one Michelin star within just eight months of service. 

What the guides say...


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AA Restaurant Guide

AA 2 Rosettes

In 2014, Ollie opened Barnyard - a restaurant which operated a no-booking policy as somewhere for those customers who couldn’t get a table at Dabbous. 

Roast king crab, turnips, camomile  honey & salted butter   at Hide Above

Roast king crab, turnips, camomile

honey & salted butter 

at Hide Above

Barnyard closed in early 2017 and the website was taken down. Shortly after this news, the pair announced that Dabbous would also be closing in the summer of 2017, as Ollie and Oskar revealed that they were working on a new project together.


Working in collaboration with Hedonism Wines, Ollie opened Hide in Piccadilly - a multi-story dining experience with two restaurants and a bar.

Hide Below is the basement bar with a record-breaking wine list. Hide Ground is the casual all-day space, where head chef Josh Angus and his team offer breakfast, lunch, afternoon tea and dinner, with everything made in-house including breads and charcuterie. 

Luke Selby is head chef at Hide Above,  the top floor restaurant with views over Green Park. At Hide Above, diners can enjoy a set lunch or tasting menu dinner with dishes such as Barbecued Suffolk lamb, violet mustard & spiny artichoke and Confit red mullet; baked bread & smoked saffron sauce. Lunch starts from £48 per person for the set menu at the dinner menu is priced at £115 per person. 

Hide was awarded Wine List Of The Year in the Harden's London Restaurant Awards 2018 and is awarded its first star in the Michelin Guide 2019.

Videos with Ollie Dabbous: 

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Editor 30th October 2018

1 Michelin Star Chefs: Ollie Dabbous, chef patron, Hide