About
Neil John Campbell, Executive Chef with Ottolenghi Group. Overseeing Rovi and Nopi restaurants, as well as heading up global growth projects.
Growing up on the Isle of Skye, Scotland, watching his Grandad fish for Langoustines and his Father hunt for deer; this rural Scottish lifestyle gave Neil invaluable insight and a natural connection with food and where it comes from.
Champion of sustainable cooking and farm to fork theory. Aside from his full time responsibilities, Neil enjoys regular farm & supplier visits to gain practical and insider knowledge of every ingredients origins. He now boasts his very own kitchen garden, advocating the importance of soil health.
Neil has worked in kitchens for almost 20 years. He has enjoyed working with some of the best in the business: Roy Brett, Paul Kitching, Bruno Loubet, Raymond Blanc, Yotam Ottolenghi, to name a few!
