i. Biography
Signature
The clearest read on Arjuna Bull’s cooking at Luthun is in dishes that move between memory and precision: fushka, monkfish green curry, Butternut Squash, and Black Bass. Since 2019, in the East Village, that boldness has shown up not as noise but as memory made precise: a fushka amuse-bouche, a green curry, squash with crunch and contrast. The fushka, drawn from a fried puff pastry street snack in India, shows how a reference can be recast without losing its source.
Recognition
The most legible recognition of Bull’s work is in the dishes diners associate with Luthun: the fushka amuse-bouche, the monkfish green curry, and Butternut Squash with kohlrabi and crispy lentil. They place his name inside a line of craft that runs from hotel kitchens to New York chef roles, with Luthun acting as the current expression of that sequence. That arc also makes Luthun a concentrated outcome of the work that came before it. Fontainebleau Hilton Resort supplied early professional rhythm; Café Gray, The Tribeca Grand Hotel, and JONES WOOD FOUNDRY built the New York City chapter that preceded ownership.
Profile updated August 2026
FAQ
Asked of Arjuna
What is Arjuna Bull's current role?
As of 2026, Arjuna Bull is Chef & Co-Owner.
Where did Arjuna Bull train or study?
Arjuna Bull trained at Johnson & Wales University.
