Raging Bull Chophouse & Bar

Nathan Griffin

An English native, Chef Nathan 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 which helped him to hone his culinary expertise through their guidance. Before being appointed as chef de cuisine of the Raging Bull Chophouse & Bar, Chef Nathan was in charge of Shangri-La Hotel, Sydney’s fine dining restaurant, Altitude.