How I Got Here: Ramael Scully
Why restaurants?
I guess it’s any chefs dream to run your own restaurant one day, being your own boss and cooking what you love and want. And I got lucky, I met the right people at the right time in my career. Number one, I met Ottolenghi when I got to London. That was the right person, meeting the right people in this industry is very important.
Tell us something you wish you had been told at the start of your career?
To be honest I knew what I was getting myself into – I was potty trained from 16! There is something in learning from your mistakes and I’ve definitely learnt over the years. I was a kitchen porter at 16 and then catering college at 17 years old. When you walk in the first day of the job you have to learn ‘there goes my night life and weekends’. You don’t get paid the big bucks until you’re really good so that’s a wake up call. In Australia you do four year apprenticeships so you have to go through all those years – it makes you really committed. By the time you’re 21 you’ve put all those years in. when I came here I realised Australia is really good at that. Halfway you really assess if you want to do it and stick at it! And at that age that’s a long amount of time to be doing the same thing.
What’s your favourite restaurant or group of restaurants?
Josh Katz's Berber Q - everything he does I’m in to; Supa Ya Ramen - for their whipped tofu radish salad; and Victory Mansion – good cocktails and great tacos!
What motivates you?
The people around me. I am a sponge. I love being around them and my team everyday.
What keeps you up at night?
Thinking about new dishes - in the shower in the morning, I’m already thinking ‘prep list’. Right now I’m also worrying about bills slightly…who isn’t??!
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
Yotam Ottolenghi! How could it not be.
What time do you wake up?
Between 7am and 9am.
Coffee or tea?
Always coffee.
How often do you check your email?
Not often enough!
How do you let off steam?
Cocktails and tacos, often at Victory Mansion.
Do you prefer a night on the tiles or a night on the sofa?
Sofa.
What’s your signature dish to cook at home?
Toasted cheese and ham sandwiches (with good cheese), has to be.
What's your Typical Sunday?
Doing all my washing, resting, Netflix, catching up with friends - and of course ham and cheese sandwiches!
What are you currently reading?
Gourmet Traveller, it's always in my bag.
What was your dream job growing up?
Marine Biologist.
What's been your best business decision?
Deciding to stay in the UK and open in London rather than moving home.
And the worst?
When opening your first restaurant: spend! Do it all properly, otherwise you will pay for it later down the lin.
What piece of advice would you give to those looking to climb the rungs in the business?
Finding the right investor who believes in you and just generally the right people who believe in you, you need the best team around you to build your dream. You can be a genius but really the team around you are everything.
If you could change one thing about the restaurant industry today, what would it be?
I wish our government would help the hospitality sector more, and of course I would love to see more encouragement towards young people trying to get into the industry and supporting them once they’re in.
Bio
Born in Kuala Lumpur, Malaysia, Scully left school to study food technology and commercial cookery in Sydney, Australia, before coming to London. Once there, he worked for Yotam Ottolenghi for two separate stints that totalled 10 years. He launched his own restaurant, Scully St James’s, in 2019.
