Oli Marlow

Oli Marlow first settled into his calling following a culinary arts programme at Bournemouth & Poole College. He began working in the kitchen of Chewton Glen in Hampshire. In 2012, Marlow kicked off his first stint as Chef de Partie at the then pop-up restaurant Roganic, the Simon Rogan establishment he would later lead to its honorary one Michelin-star status upon its permanent return in 2017. 

Over the next six years, Marlow continued to climb the culinary ladder and hone his skills through a string of impressive tenures across the world. His early experiences included positions at three Michelin-starred restaurants; Eleven Madison Park, New York; Maaemo, Oslo and The Fat Duck in Bray, before finally landing back at Roganic in London as Head Chef. There, he recalls the thrill of heading a young and dynamic team with access to Simon Rogan’s farm in the Lake District.  

Applying Simon’s signature style of cooking he developed over years of training, Marlow’s renewed focus on ingredients and uniquely minimalistic approach to food earned Roganic its first coveted Michelin star. In the year that followed, Roganic also received its 4 AA Rosettes rating under Marlow’s helm. In early 2019, Marlow moved to Hong Kong to assume the role of Executive Chef at Simon Rogan’s first overseas restaurant venture in Asia, Roganic Hong Kong, which opened alongside Rogan’s development kitchen Aulis in the heart of Causeway Bay. Oli is also at the helm of Simon’s Hong Kong bakery and natural wine bar The Baker & The Bottleman, which opened January 2022.