- THE CREATORS -
Meet the Master Butcher
"I love using local and seasonal produce in all my masterpieces."
An English native, Chef Nathan Griffin believes in using only the freshest and finest local produce in all his seasonal creations. He started his culinary career in 2000 and has worked at a number of culinary institutes in his hometown in Britain.
As chef de partie, he is greatly influenced by the great chefs he met at several well-established restaurants who helped him hone his culinary expertise. Before being appointed as chef de cuisine of the Raging Bull Chophouse & Bar, Chef Nathan was in charge of
Shangri-La Hotel and Sydney’s fine dining restaurant, Altitude.
Introducing the Head Mixologist
Raging Bull Chophouse & Bar’s diverse drinks and cocktail experience is the brainchild of head mixologist Ulysse Jouanneaud.
Hailing from France, Ulysse started his career as a bartender in Paris, where he learned the basics of bartending in 2007.
After two years, he decided to move overseas for a new challenge, which led him to Sydney where he learned different techniques, such as molecular mixology, Tiki culture and retro cocktails.
In 2011, he moved to Abu Dhabi and joined Shangri-La, Qaryat Al Beri, Abu Dhabi as bar supervisor.
Having embraced the environment and culture of Shangri-La, he’s not only furthered his skills but also grew with the hotel group’s family. A year later, Ulysse was promoted to assistant manager in the eclectic cocktail bar, Pearls & Caviar. Being passionate with mixology and the bar culture, Ulysse is now the head mixologist of Shangri-La at the Fort, Manila looking after the hotel’s beverage and bar operations.