Olia Hercules, a Ukrainian chef, food writer, and stylist residing in London, received her culinary training at the renowned Leiths School of Food and Wine before working as a chef de partie in establishments like Ottolenghi.
She made the decision to leave her position as a film industry reporter during the financial crisis of 2008 in order to follow her goal of becoming a professional chef.
Olia Hercules: Early Life, Age, Wiki, Parents, Ethnicity
In the south of Ukraine, on July 5, 1984, Olia Hercules was born.
As a child, she traveled to numerous locations. At the age of twelve, she moved to Cyprus with her family from her hometown of Kakhovka. She went to school there and then relocated to the UK.
Then, after living in Italy for a year, Olia made London her home. After earning her Master’s degree, she continued to pursue a career in journalism there.
Married Life, Husband
Getting Married, Since December 17th, 2017, husband Olia Hercules has been wed to Joe Woodhouse. Joe, a skilled chef, and photographer decided to pursue a career in photography after working as a chef for many years. He has recently been a “Food plus Travel” photographer and is available for assignments anywhere in the world.
Wilfred Stepan Woodhouse, who was born on January 6, 2020, is the couple’s son. In addition, Olia has a son from a prior union named Sasha, who was born on April 25, 2012. (canadianpharmacy365.net)
When The Telegraph last covered the story on August 12th, 2018, the family had put their Roman Road home on the market and were in the process of purchasing a larger property close to Forest Gate in order to accommodate their growing brood.
Cookbooks Details
In her book Kaukasis The Cookbook, storyteller-chef Olia Hercules explains more than 100 recipes for “vibrant, earthy, unusual” foods from all across the area. Her “culinary adventure through Georgia, Azerbaijan & beyond” was praised highly by both her readers and industry experts.
Her first cookbook, Mamushka, published in 2015, which earned numerous honors, including the Fortnum & Mason Debut Food Book Award in 2016 and the Observer’s Rising Star Award, introduced British people to Ukrainian cuisine.
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