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Jason Fullilove

Los Angeles, CA, USA

BIO

A passion for the culinary arts has taken Chef 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.

Along that journey, Chef Fullilove has soaked up flavors and wisdom from some of the top culinary figures in America. As one of America’s rising culinary stars, Chef Fullilove is committed to innovative, cutting-edge cuisine using the freshest ingredients available and sourcing sustainable, wild organic, and nutrient rich products. He also works closely with local fishermen, divers, farmers & foragers. He adheres to a simple credo: “Passion. Exuberance. Balance.”

Chef Fullilove’s credentials are extensive, beginning with stints at restaurants and dining clubs in Ohio in the 1990s. He then moved to New York City to study at the Culinary Institute of America. While in New York he served as Executive Sous Chef for BRGuest Restaurants Isabella’s/Ocean Grill. Chef Fullilove’s culinary skills then took him to the Caribbean where he was Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands. His career then brought him to California.

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. In addition to serving as the executive chef at several prominent restaurants, local landmarks and private clubs, he started his passion project, Barbara Jean Los Angeles (BJLA) in Southern California. BJLA brought Chef Fullilove’s interpretation of African American soul food and globally inspired comfort food into the fine dining arena. BJLA has served as a successful catering company, hosted many successful pop-ups, had residencies at several restaurants, and has even had its own restaurant space extending its reach throughout the Southern California community.

“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 than you were the day before.”

EXPERIENCES