Chef Ramael Scully has had the great fortune to work alongside Yotam Ottolenghi for more than a decade. Scully, as he likes to be called, was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to NOPI as head chef, when the restaurant opened in 2011 and is co-author with Yotam of the NOPI cookbook. His 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. Signature dishes by Ramael Scully include courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange and twice-cooked baby chicken with lemon myrtle salt and chilli jam.