Born in Cornwall, England, Arjuna Bull spent his childhood in Miami, Florida, where he obtained a degree in culinary arts from Johnson & Wales University. His first three years as a professional cook were spent at Miami’s famed Fontainebleau Hilton Resort from 1998 to 2001. After a year of extensive traveling and food tasting, Bull moved to New York City in to take his career to the next level.
To that end, he took a job as chef de tournant to work with Gray Kunz and Nahid Ahmed at Café Gray, where he worked his way through all the stations. And generally worked another job concurrently to supplement his income. As his skills matured, Bull took on chef de cuisine roles at the likes of The Tribeca Grand Hotel, Brasserie 8 ½ and Pearl & Ash. He went on to regroup with Nahid Ahmed to open Respite and Malt n Mash as executive sous chef.