Bone Daddies founder Ross Shonhan announces his departure from the restaurant group

Bone Daddies founder Ross Shonhan has announced his departure from the group, more than seven years after it opened its first ramen bar.

Since the first Bone Daddies site opened in Soho in 2012 it has grown to six London restaurants. In 2013 the group added the first site of bao concept Flesh & Buns, which now has a second London restaurant. The group is also behind Shack-Fuyu in Soho, which serves Yoshoku (Western influenced Japanese food).

Shonhan’s partner Demetri Tomazos will continue to lead the business.

Announcing his departure Shonhan said: “I am very lucky to have had such amazing and supportive partners who helped build the business we have together. I am highly privileged to have worked with such a brilliant team which has evolved over time and who now hold so many key positions in the business.

“The future of the business is in great hands and I look forward to watching management continue to grow it in ways that I only could have dreamt back in 2012. I think there are few occasions when business partners part ways positively and with goodwill. I am proud that whilst I am leaving the business, my business partners and teams will remain great friends."

Tomasz added: “It has been a privilege to work with Ross and watch his dream become a reality. We are indeed fortunate that we will still have access to Ross’ creative skills during a transition period, and will ensure that the brand he has created will continue to be operated with the same passion, dedication, and high-levels of execution that has secured Bone Daddies’ position as one of the market leaders in beautifully crafted Japanese inspired food.

“We wish Ross all the best with his new endeavours and are confident that our friendship and his legacy will continue to play a large role in the Bone Daddies of the future”.

Shonhan a trained chef, who has worked at Zuma and Roka in London as well as Nobu in Dallas, told The Caterer in 2018 that he would "one day" like to challenge himself by opening a fine dining restaurant.