i. Biography
From Le Cordon Bleu into Ottolenghi Islington in 2005, then through NOPI and the 2018 opening of Scully St James’s, Ramael Scully’s London work reads as a steady widening of responsibility. The present point is Scully in London, where he holds the roles of Executive Chef & Co-owner; the title reflects the route rather than replacing it.
The Climb
Training at Le Cordon Bleu gave Ramael Scully the formal base before he moved into service at Ottolenghi Islington (from 2005) as Chef de partie. From there, he advanced to Head Chef at NOPI, a step that carried more responsibility and made his position in the kitchen more defined. The progression continued beyond title. Ramael is Head Chef and co-owner of Scully St James's (since 2018), as well as Executive Chef & co-owner of Scully, where training, precision, and ownership sit in the same frame. The path from Le Cordon Bleu through Ottolenghi Islington and NOPI has become a working vocabulary expressed both on the pass and in the business.
Today
Creative control and ownership sit together in the role, so the kitchen and the restaurant identity are governed by the same person. That arrangement keeps the line clear: the same hand shaping the food also shapes the wider direction around it. Ramael Scully’s own words keep the emphasis on ingredients rather than display: “it’s all about the ingredients.” That line points to a cook interested in substance first. Another statement broadens the intent without changing the focus: “I love feeding people, introducing them to new ingredients and making people happy with my food so that’s my main aim at Scully St James’ too.” The priorities are direct: welcome, familiarity, and the use of food to open something new.
Signature
Ramael's signature dishes include NOPI: The Cookbook, tomato shrub, Beef brisket croquettes, and Persian love rice. Together they point to a cook working across different registers, with dishes that sit between the familiar and the unexpected.
In Their Words “I love feeding people, introducing them to new ingredients and making people happy with my food so that’s my main aim at Scully St James’ too.”
Recognition
Recognition here is visible in the sequence of roles: Chef de partie in 2005, Head Chef at NOPI, Head Chef in 2018, then co-owner alongside the kitchen title. Each step added weight, and each is tied to a named London address in the public record of his work. The 2018 co-owner role marks the clear shift. It is the point at which the progression through other kitchens became a restaurant identity carrying his name.
Profile updated July 2026
FAQ
Asked of Ramael
What is Ramael Scully's current role?
As of 2026, Ramael Scully is Executive Chef & Co-owner.
Where did Ramael Scully train or study?
Ramael Scully trained at Le Cordon Bleu.
