Featuring chef de cuisine Loïc Brun

At Raging Bull Chophouse & Bar, beef is treated as a craft rather than a commodity—every cut is sustainably sourced, fired over the Josper charcoal oven, and finished simply with housemade salts, mustards and sauces that let the ingredient itself lead. That same discipline defines Loïc Brun’s approach: 25 years in professional kitchens, including stints at Gordon Ramsay Bar & Grill and Ministry of Crab, fuel a passion for creating exceptional dining experiences. Since taking the helm just over a year ago, Brun has begun steering the menu into a new chapter, one that keeps faith with steakhouse tradition while sharpening it through his own exacting, well-travelled palate.