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Ramael Scully

  • Nopi: The Cookbook
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781607746232 Hardcover (United States) 10/20/2015
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  • NOPI: The Cookbook
    • Categories: Restaurants & celebrity chefs; Mediterranean; World; Middle Eastern
    • ISBN: 9781607746249 10/19/2015
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  • Nopi: The Cookbook
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9780449016329 Hardcover (Canada) 10/20/2015
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  • Nopi: The Cookbook
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9781448177271 eBook (United Kingdom) 9/10/2015
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  • Nopi: The Cookbook
    • Categories: Restaurants & celebrity chefs
    • ISBN: 9780091957162 Hardcover (United Kingdom) 9/10/2015
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Biography

Scully’s colourful 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, 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.

Scully is now head chef at his own restaurant Scully St James's in London.