Raised between Australia and Malaysia, Scully has been honing his skills as a chef for over 20 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. In 2016, Nopi cookbook won a James Beard Award for cooking from a professional point of view