Writer Joseph J. Airdo // Photo Courtesy of Yotam Ottolenghi

Scottsdale Center for the Performing Arts programming director Abbey Messmer says that award-winning chef, writer and restaurateur Yotam Ottolenghi’s “Flavor” is among her most-used cookbooks — and one that she loves gifting to others.

“I love his fresh and simple ideas that take plant-based dishes to the next level,” Messmer explains.

That is perhaps one of the reasons she is excited to bring Ottolenghi to the center 7:30 p.m. Wednesday, May 11 for a moderated discussion and interactive Q&A.

Ottolenghi began his culinary journey by studying French pastry cooking at Le Cordon Bleu. He then served as a pastry chef at three London restaurants before becoming head pastry chef at the artisanal pastry shop Baker and Spice.

His debut cookbook, “Ottolenghi,” co-authored with Palestinian chef Sami Tamimi, was published in 2008. Six more internationally bestselling volumes followed and his books have sold more than 1.5 million copies in North America and 5 million worldwide.

Alongside his publishing career, Ottolenghi also co-owns six deli shops and fine dining restaurants in London, while also spending time creating and testing recipes for his weekly column in The Guardian and a monthly column in The New York Times.

Audiences of the Scottsdale Center for the Performing Arts-hosted event can expect to hear about Ottolenghi’s childhood and the path that led him to cooking, about food as identity and why at-home food preparation has surged in the pandemic era.

Yotam Ottolenghi // Wednesday, May 11 // 7:30 p.m. // Scottsdale Center for the Performing Arts // 7380 E. Second St., Scottsdale // $29+ // scottsdaleperformingarts.org