Scully St James's

Scully’s colorful cooking is a product of his layered heritage. Born in Malaysia to a mother of Chinese and Indian descent and a Malay and Irish father, Scully moved to Sydney as a child. He attended culinary school there and decided to pursue cooking. He has been honing his skills as a chef ever since. Hard yards covered training in fine dining restaurants in Sydney, Moscow, and in Britain since 2004, which has seen him develop a cooking style influenced by Asia, the Middle East, and Europe. When, in 2011, Yotam Ottolenghi decided to launch a “grown-up” fine dining restaurant, he called upon Scully to head the kitchen and that’s how Nopi still is, after eight years, one of the most talked-about restaurants in London. Scully’s open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi dishes. Scully is a passionate and articulate ambassador for his cooking philosophy and spends much of his time presenting and demonstrating his dishes to audiences appreciative of fine food.