Ross Shonhan’s expertise in Japanese cuisine did not come through an obvious route: born and raised on a family-run cattle farm in Queensland, Australia, he learnt to appreciate where food came from.
After six years of kitchen experience behind him, Ross moved to London to undertake positions at Asia de Cuba and The Dorchester Hotel. In 2005, he was recruited by the Nobu group, and was appointed Head Chef to open Nobu, Dallas, where he was overseen and trained by the chef and proprietor himself, Nobu Matsuhisa.
Ross returned to London in 2007 after being headhunted for the role of head chef at Zuma. Adapting his traditional Japanese cooking methods to a more contemporary style, using unique combinations of ingredients and flavours and presenting dishes in a theatrical way, Ross helped define the cuisine at Zuma, which is regarded as one of London’s finest restaurants.
Ross opened Bone Daddies on Soho’s Peter Street in 2012, with the aim of sparking fresh passion amongst Londoners for Japanese cuisine, in a friendly, unstuffy environment. August 2013 marked the opening of his second restaurant, Flesh & Buns in Covent Garden.
Bone Daddies Bermondsey opened in 2014 ahead of Bone Daddies Kensington High Street, and Shack-Fuyu followed as a pop-up on Old Compton Street, Soho in February 2015 before re-launching as a permanent site in December of the same year. Bone Daddies Old Street launched in June 2016 and Bone Daddies St Christopher’s Place followed it in February 2017.
The start of 2018 saw the launch of Bone Daddies Victoria, which is the sixth ramen bar to launch in the group, and he launched his flagship izakaya, Flesh & Buns Fitzrovia at the tail end of 2018.