Tip to Tail 2.0

Wild hosted the second edition of our Tip to Tail tuna experience, featuring Belgian guest chefs and brothers Glenn and Ceasar Vandenberghe. Guests were immersed in the artistry of whole tuna butchery, followed by a menu that showcased every cut with precision and creativity. It was a celebration of sustainability, technique, and flavor — proof of Wild’s commitment to pushing culinary boundaries.