ROVI, the Fitzrovia restaurant by Ottolenghi, has announced the appointment of Andy Frantzeskos as the new Head Chef. Previously, Andy worked at ROVI’s sister restaurant NOPI in Soho from 2019 and became Sous Chef at ROVI in 2022. He officially takes on the Head Chef role this October, succeeding Neil Campbell, who has been promoted to Executive Chef across Ottolenghi’s restaurant portfolio, including the upcoming Geneva location set to open in early 2025 in partnership with Mandarin Oriental. Neil will remain involved with ROVI in his new position.
In his new role, Andy will oversee the restaurant’s daily operations, develop the menu, and establish partnerships with food producers aligned with ROVI’s root-to-tip philosophy and regenerative farming practices. He will continue the team’s work with ROVI’s Wolves Lane urban garden, which supplies some of the restaurant’s vegetables.
Andy expressed his excitement about his new position, stating, “I’m excited to take on this new role at ROVI and look 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.”
ROVI plans to source pasture-reared chicken from Fosse Meadows Farm, grass-fed beef from Tim Winder in the Lake District, Jerusalem Artichokes from Toos at Laines Organic in East Sussex, along with other organic produce from various suppliers. Flour for ROVI’s pita and malawah bread will come from the regenerative farming collective at Wildfarmed.
Yotam Ottolenghi praised Andy as a true kitchen talent and expressed his enthusiasm for continuing to develop relationships with regenerative farmers to create flavorful menus.
This month, the ROVI team will launch a refreshed menu that highlights its ethos of celebrating vegetables ‘from root to tip’ while increasing its focus on sustainable produce. Key elements of ROVI’s culinary philosophy include fire, vegetables, fermentation, and regenerative produce, allowing chefs to extend the seasons and enhance flavors through natural cooking methods.
New dishes will feature Fermented Bread Miso with Harlequin squash and a Pickle and Ferment Plate, including items such as Tromboncino Kimchi and Sauerkraut, all sourced from the ROVI garden. Other additions include Pumpkin Muhammara, Red Gurnard Skewers with Tabbouleh Sauce, Regenerative Beef Carpaccio, and Braised Regenerative Beef Feather Blade, creating dishes that emphasize minimal waste and utilize often neglected vegetable parts.
Andy mentioned the importance of the connection with the garden, stating, “We have daily conversations between the kitchen and the growers to understand what is at its best and how the season is developing, which helps us plan our menus accordingly.”
Andy Frantzeskos hails from Melbourne, Australia, where he grew up in a culinary environment, inspired by his father’s restaurants. His experience spans various types of dining, from bistros to fine dining. A meal at Ottolenghi’s NOPI restaurant in 2014 left a lasting impression on him and later motivated his move to London, where he joined NOPI before transferring to ROVI to pursue his passion for cooking with fire and preserving.
