Chef Ronny Shacham

CHEF RONNY SHACHAM

Chef Ronny Shacham’s appreciation for fresh ingredients and the way food brings people together began in a small village, where he grew up in an agricultural family. In the family kitchen, he watched his grandmother prepare traditional Eastern European dishes and his mother cook British classics. Those early experiences sparked a lasting love of food, flavour and hospitality.

Ronny began his culinary career at 20, spending five years at a well-known meat restaurant. In 2013, he moved to Italy, where he worked at the Michelin-starred Tano Passami l’Olio. Working under Chef Tano Simonato, he developed a strong respect for quality, tradition and thoughtful cooking, while studying at the Congusto Culinary Institute in Milan.

After graduating, Ronny continued to build his experience and creativity. In 2015, he worked at Expo Milano alongside leading American chefs, including Daniel Humm and Paul Bartolotta, before refining his skills in traditional Italian restaurants. He later moved to London and joined Sushi Samba, where he expanded his knowledge of Asian and South American cuisines.

Since 2020, Ronny has brought that international experience into a new chapter: entrepreneurship. Driven by a desire to give back to the industry he grew up in, loves and has continually evolved within, he began creating his own food and hospitality concepts. He has opened six shops, developing ideas that reflect his broad culinary background—from Meatpoint Bar and a knafeh concept to Manchos and a soap shop.

Alongside his permanent ventures, Ronny has created food and drink offerings for exhibitions and private events. These include his own-label halva and other Mediterranean sweets, as well as own-label alcoholic drinks and ready-to-serve cocktails in cans—bringing distinctive flavours and convenient, polished hospitality to a range of occasions.

Each chapter of Ronny’s career has shaped his approach: respect for ingredients and tradition, curiosity about different cuisines, and a belief that memorable food creates connection. Today, his work brings together the influences that have defined his journey—from Eastern European and Mediterranean flavours to Italian, Asian and South American cooking—with the ambition and creativity of an independent entrepreneur.