Chef Jason Fullilove
“I’ve had several close relatives diagnosed with cancer in the past two years. That made it real for me. I want to do my part to help other families have hope that they can beat this disease.” - Chef Jason Fullilove
Chef Jason Fullilove is the chef/owner of Barbara Jean Los Angeles. A restaurant that focuses on globally inspired soul food. An evolving menu; made from scratch dishes with natural nutrient rich ingredients.
Chef Fullilove is also; Culinary Director of Hilltop Cafes opening summer 2018. Hilltop is bringing modern comfort food as well as some of LA’s cafe staples to the cities most historic neighborhoods.
A passion for the culinary arts has taken Chef Jason Fullilove from his home in Ohio to the glitz and glamour of New York, the rhythms and spices of the Caribbean and now to the fresh food capital of the universe: California.
Chef Fullilove’s culinary skills took him to the Caribbean where he was Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands.
Moving to California in 2009, Fullilove has served as Executive Chef for Mark Peel at Campanile/Tar Pit. Simultaneously he undertook special events for the Michelin starred Patina Restaurant Group where he was the Executive Chef for the Los Angeles County Museum of Art (LACMA).
Most recently he was The Executive Chef of The Malibu Pier Restaurant & Bar. The Modern American Sustainable Seafood Restaurant opened to great praise and review shining national attention on the once forgotten pier.
Chef Fullilove has been featured on The Food Network, The Cooking Channel, Esquires Network and CBS The Talk. He’s also been featured in magazines such as 805, EaterLA, LAist, International Business Times, LA Magazine, Angeleno Magazine, Sunset Magazine, and LA Times Chef of the Moment. He’s also has several chef tutorials on saltedTV.com
During his time in California, Chef Fullilove has immersed himself in learning the ins and outs of the world’s largest farming region -- from local farmer’s markets to the produce business of the San Joaquin Valley.
“I’m influenced by my surroundings,” he says. “When I cook I work with the freshest, local, in-season ingredients. I change my menus regularly based on item availability and inspiration. You can never be the greatest chef in the world. You can only try to be better then you were the day before.”
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