Raised between Australia and Malaysia, Scully has been honing his
skills as a chef for over 22 years. Hard yards covered in fine dining
restaurants such as Bathers Pavilion in Sydney, and spells in London and
Moscow have given him a worldly and complex education
in the craft.
In Britain since 2004 with a cooking style influenced by Asia, the
Middle East and Europe, Scully’s open and experimental style of cooking
is touched with a little bit of genius and lies behind so many of the
Ottolenghi and NOPI dishes.
Scully has co-written the best-selling NOPI cookbook with Yotam
Ottolenghi which came out in September 2015. The Nopi cookbook won a
James Beard Award in 2016 for Cooking from a Professional Point of
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.