In conversation with Chef Ran Shmueli

Twelve years after opening his acclaimed Mediterranean restaurant Claro in Tel Aviv, chef and restaurateur Ran Shmueli has brought his bold, soulful cooking to the heart of St James’s. With over three decades of experience, his journey is one rooted in passion, precision, and a deep love for storytelling through food.

We sat down with him to talk about his culinary beginnings, the spirit behind Claro, and what it means to be part of the vibrant St James’s community.

Can you tell us a bit about your journey to becoming a chef?

I started cooking at home when I was just 7 years old, and from that moment, I knew exactly what I wanted to do. At 21, I formally studied cooking and spent two years working in hotels, followed by two more years as a sous chef and then head chef in restaurants. After that, I launched my own catering company, which I ran for 30 years—catering over 10,000 events. Twelve years ago, I opened Claro in Tel Aviv.

What first drew you to the culinary world, and how has your style evolved over time?

My earliest memories in the kitchen are of watching my grandmother cook traditional Austrian dishes. That’s where it all began. Over the years, my style evolved into something much more local and Mediterranean—fresh, seasonal, and full of soul.

How did you find your way to St James’s, and what made it feel like the right fit?

I was on the hunt for a location that combined charm with history. St James’s felt like the perfect blend—a place with a story, and one that deserved to be told through food.

What inspires you in the kitchen—ingredients, places, people, or something else entirely?

All of it. Places, people, ingredients—they all come together. For me, cooking is storytelling, and inspiration is everywhere.

How would you describe your restaurant’s ethos, and what makes it stand out in the heart of St James’s?

Claro is all about Mediterranean hospitality. We call it F.F.D. – Fun Fine Dining. We’re committed to using seasonal, local produce and focusing on quality, not just what's trendy. It’s about creating an experience that feels generous, relaxed, and delicious.

Is there a dish on your menu that’s particularly meaningful to you or your story?

Our Claro Lamb Platter. It’s generous and meant for sharing—it really captures the spirit of Claro.

How do local ingredients or British culinary traditions influence your menus here?

We’re deeply committed to sourcing local. I visit nearby markets every week, and what’s in season often leads the menu. There’s always something new to discover.

What’s the one dish you think everyone should try when visiting your restaurant? 

Definitely the Taste of Claro—our warm, homemade frena bread served with a variety of dips and salads. It’s a celebration on a plate.

What does being part of the St James’s community mean to you?

It means belonging to a group that values excellence—quality, care, and a real sense of place.

How would you describe the spirit of St James’s in three words?

Seemingly always perfect!

Are there any fellow local businesses or chefs you admire or collaborate with?

I’m a big fan of what the team at Fallow is doing.

Do you have any favourite hidden gems in St James’s?

St James’s Park. Easily one of the prettiest places in London.

How do you see St James’s evolving, and what role do you think food plays in that evolution?

I believe food connects people with the history and beauty of St James’s.

Morning coffee – where do you go?

It's always Redemption Roasters on Jermyn Street.

Best place for a quiet moment in St James’s?

Definitely St James's Park.

Favourite seasonal ingredient right now?

Red plums and okra.

One thing people would be surprised to know about you?

I play the piano.

Your guilty pleasure meal when you’re off-duty?

Any kind of soup!

What excites you most about the future of your restaurant and your place in St James’s?

I’m excited to keep learning more about British farmers and their produce.

Any upcoming dishes, events, or collaborations we should keep an eye out for?

I’m planning, in a few months, to find a dedicated agricultural area where I can pick or maybe even grow my own produce, on a small scale, and then present these in the dishes that I offer.

Claro is more than a restaurant - it’s a celebration of Mediterranean flavour, local ingredients, and generous hospitality. From warm frena bread to the signature lamb platter, every dish tells a story. Come and taste it for yourself.