Netsu by Ross Shonhan

Born and raised on a family-run cattle farm in Queensland, Ross Shonhan knew from an early age that food was his passion. Following six years working in Australia, Ross moved to London where he crafted his skills in the kitchen of esteemed restaurant Asia de Cuba, before heading to Dallas, where as Head Chef he opened the Texan branch of Nobu. His experience working alongside the legendary Nobu Matsuhisa was invaluable and having honed his skills Ross returned to London to take up an appointment as Head Chef at Zuma.

Over the following years Ross adapted his traditional Japanese cooking techniques to a more modern style, using unique flavour combinations and presenting dishes in a more theatrical way. It was then that he decided to break out on his own and from 2012, Ross opened several restaurants in London, starting with the first of six ramen bars, Bone Daddies in Soho, closely followed by Flesh & Buns in 2013.

In 2019 Ross opened Netsu by Ross Shonhan, his first restaurant in the UAE, at Mandarin Oriental Jumeira, Dubai. Showcasing the unique Japanese technique of Warayaki, straw fire cooking, Netsu provides Ross with a space to experiment and hone his talents even further, with a menu that is truly extraordinary.