Set within a historic listed building in London’s St James’s, Claro has quickly established itself as one of the capital’s most exciting Mediterranean restaurants. Opened in October 2024, the elegant venue brings a vibrant, ingredient-led approach to the table—one shaped by the freshest seasonal produce, generous hospitality, and the sunlit flavours of the Eastern Mediterranean. In less than a year, the concept has already earned recognition from the Michelin Guide, affirming its place among the city’s must-visit dining rooms.
Founded by three close friends, including partner and founding chef Ran Shmueli, Claro celebrates the simplicity of Mediterranean cooking while drawing deeply on the quality of British ingredients. At the helm of the kitchen is Head Chef Shadi Issawy, whose cooking balances technique with instinct, layering aromatic herbs, colourful vegetables, and open-fire grilling into dishes designed for sharing. We sat down with Issawy to chat about his journey from Nazareth to London, the philosophy behind Claro, and the flavours that continue to shape his cooking.
Tell us more about your background: Where were you born, what was your upbringing like, and who/what inspired you to become a chef?
I was born and raised in Nazareth, and some of my earliest memories are the countless hours I spent in the kitchen with my mother. She is a pastry chef, and when I was a child, I used to play with the dough until I was old enough to help her make the products themselves. My family had many rituals surrounding food, from hunting to learning the recipes that had been passed down for generations, but ultimately, my mother is my inspiration for becoming a chef.
Where did you study and/or train—are there any stages/chefs/kitchens that really stuck with you, and how did those early experiences shape your culinary voice?
I began my professional journey as a chef at age 24, when I joined Hanamal 24 in Haifa. The restaurant is one of the few classical French restaurants in the country, and that’s where I really learned to respect technique and developed discipline. I then moved to Amsterdam to join The Duchess, a Mediterranean fine dining restaurant. I soon became a part of the management team, and eventually the restaurant earned its first Michelin star, which was an amazing accomplishment to be a part of.
After a few years in Amsterdam, I moved to Greece and wasn’t able to find myself in a kitchen, before I landed a position as the first head chef for a newly opening restaurant in Frankfurt called Bar Shuka, under Chef Yossi Elad. There, I had six months to train a whole team, including a head chef to take my position, and during this period, I was between Athens and Frankfurt. After two years, I returned to Israel to become Head Chef at Hamara Talpiot, and eventually opened Hamarmoret, where I could really bring my own vision to life, before moving to London in 2024 to join the team here at Claro.
My journey in the kitchen across different functions and different countries helped shape my culinary voice. Each kitchen had a distinct contribution to shaping the Chef I am today. In particular, my time working in Haifa with Ilan Ferron at Hamara Talpiot and Hamarmoret was exceptionally fruitful; we had a special connection that brought out some of my most creative and productive experiences in the kitchen.
Claro champions both Middle Eastern and Mediterranean cuisines. What do you love about these foods, and how do you go about fusing them into a cohesive menu at Claro?
I love the simplicity of the dishes in both cuisines and the respect given to the produce. Middle Eastern and Mediterranean cooking lacks complications and focuses on honesty within the food. It’s a very refreshing way to approach food, and different from a more European approach to cooking.
What role does nostalgia or personal heritage play in your menus? Are there flavour combinations or techniques from home that you consider non-negotiable?
I believe that every individual’s personality is a collection of their memories, which then naturally reflects in their professional life as well. As such, I naturally draw from my own upbringing when developing new dishes. At the same time, I’ve had the privilege of working with a number of chefs in my career who have helped shape my culinary identity, which is also etched in my creative process when developing a new dish or menu.
The restaurant’s menu shifts regularly. What informs the menu evolution at Claro, and how do you decide what stays and what moves on?
Claro is largely focused on seasonality and sustainability, so our menu is informed by what is available at any given time. Seeing a new product on a visit to a market can spark an entirely new dish. In terms of what stays and goes, we also look at the commercial side of things—while the team or I might enjoy a dish, it may not have been as favoured by our guests. We also try to rotate some of the more popular dishes on the menu to allow guests the opportunity to try something new.
How and from where do you source and select ingredients? What are some of the things you consider when selecting suppliers?
For our produce, I go to the market myself to see, smell and feel what is available for us to put on the menu at Claro and to be inspired. Since all of our dishes are made with local, seasonal ingredients, it largely depends on what is available each week, so we have certain dishes, like the Claro market salad, which changes every single week. We also work closely with our producers across the UK. It’s important to ensure we’re aligned with our suppliers on our ethos, so that each ingredient in a dish receives the same care. Most recently, we worked with our partners in Berkshire and developed a special set of dishes for our ‘Berkshire Month’ to spotlight the produce and protein sourced from the Berkshire region.
What do you think is the key to a successful dish, and what inspires your creative process? How does the dish then develop from there?
What inspires me is the changing of the seasons. I’m often in the market to see what is new or has just come into season, and I work so closely with my suppliers that they often send me samples that normally end up on the menu in some form.
Claro is known for its colourful salads and generous sharing plates. What dish(es) best capture(s) the restaurant’s spirit, and why?
I would say that the Claro Market Salad truly captures the spirit of the restaurant. It reflects the seasons more than any other dish, as almost every single ingredient changes depending on what is available at the market that week. As a dish, it also reflects the philosophy of minimum intervention, allowing the natural flavours to shine through. This philosophy is something that I hold quite dear as part of my approach to food.
The Brussels sprouts are the most unexpectedly popular dish on the menu at Claro. Almost everyone growing up in England has eaten them as a child, and most often, they were quite disliked. At Claro, we steam them and then deep fry them to showcase the product in a different way; it’s changed quite a few minds!
Claro sits within a historic listed building in St James’s. How does the character of the space shape the dining experience and your approach in the kitchen?
Claro is set in an amazing space, and being in such an inspiring setting sets the bar high for me in the kitchen. It encourages me to be precise in my cooking and keep our standards high in the kitchen.
As Head Chef, how do you build a kitchen culture that reflects the warmth and generosity often associated with Middle Eastern dining?
I find the most effective approach to building a positive environment in the kitchen is to lead by example. My management style is to manage from the bottom up, meaning that I do all the jobs of every position in the kitchen. This creates an environment that shows the management team’s support for everyone.
Close friends founded the restaurant, and collaboration seems deeply embedded in its identity. How does that ethos translate into the kitchen day-to-day?
There is a familial feeling in our kitchen, which is a part of the identity of Claro. It’s reflected in many places, from the camaraderie we have to the delightful staff meals we cook for each other.
Why do you think you are so passionate about the culinary arts? Feel free to share any reasons or thoughts behind why cooking means so much to you here…
For me, it all started in my childhood, with my mother and her family. Our whole day was about food—and it still is. This has always been what excites me and moves me the most.
What emotions/feelings/memories do you hope guests leave with after dining at Claro?
If someone is dining at Claro who grew up with these cuisines, I hope they leave with the memory of home. For a guest experiencing our food for the first time, I really hope that they’re excited by what they’ve experienced and set the standard for their future culinary journeys.
When you look ahead, what excites you most—creatively or personally—about the next chapter for Claro and for you as a chef?
I’m creatively inspired by being in London. It’s a city where I can find almost every product in the world, and I can always find something new to use in the kitchen. It truly is a place with endless possibilities!
To find out more about Claro and book, visit the links below…
CLARO
12 Waterloo Place
London SW1Y 4AU
United Kingdom
Web: claro-london.com
Tel: +44 (0) 204 580 1429
Email: reservations@claro-london.com
Instagram: @clarolondon