Andy Frantzeskos promoted to head chef at Ottolenghi's Rovi

Andy Frantzeskos has been promoted to head chef at the Ottolenghi group’s Rovi restaurant in Fitzrovia.

He takes over from Neil Campbell, who has been promoted to executive chef across the wider Ottolenghi restaurant portfolio, overseeing sister site Nopi in London and the group’s upcoming overseas restaurant at the Mandarin Oriental hotel in Geneva.

Australian-born Frantzeskos joined Nopi in 2019 before moving to Rovi as sous chef in 2022.

His new role will see him develop partnerships with producers and build on the team’s relationship with the Wolves Lane urban garden in North London, which grows and supplies some of the Rovi’s vegetables.

Yotam Ottolenghi said: “Andy is a true talent in the kitchen and from the day he walked through the door at Nopi, we knew we’d found someone special, so we’re delighted he has taken up the mantle as head chef at Rovi.”

Frantzeskos and the Rovi team will launch a new menu this month with dishes including cauliflower goujons made using discarded parts of the vegetable; red gunard skewers with a tabbouleh sauce; and braised regenerative beef feather blade, served with fava beans, hibiscus pickled red onions and quince amber, topped with suneli spice mix.

Frantzeskos said: “I’m excited to take on this new role at Rovi and looking forward to building on the meaningful work we’ve been doing over the years to celebrate veg from root to tip and preserve the seasons. 

“A big focus for us going forward will also be working with regenerative farmers, such as Piper’s Farm and Lincolnshire Game.”

Ottolenghi founded his eponymous restaurant group with Sami Tamimi in London’s Notting Hill in 2002 and it has since expanded to six London delis, two restaurants and a successful retail and catering arm. 

Ottolenghi group opened its first site outside the capital in Bicester Village this year and expanded its event catering services to the Cotswolds and Oxfordshire.

The group has also secured planning permission to open its first restaurant south of the Thames in London’s Richmond.