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. 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 young culinary stars, Chef Fullilove is committed to innovative, cutting-edge cuisine using the freshest ingredients available. He adheres to a simple credo: “Passion. Exuberance. Balance.”

Chef Fullilove’s credentials are extensive, beginning with stints at restaurants and country 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 Head Restaurant Chef at Mangia and Executive Sous Chef at 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, where he has been Chef de Cuisine for The Gorbals, the downtown Los Angeles Restaurant opened in 2009 by Top Chef winner Ilan Hall in the historic Alexandria Hotel.

Jason Fullilove was also the Executive Chef at Da Vinci Beverly Hills where he took a traditional Italian “comfort food” menu and transformed it into sophisticated modern European—to the delight of local food writers and bloggers.

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.

He also has served as Chef De Cuisine for Mark Peel at Campanle/Tar pit. As well as special events and catering chef for Patina Restaurant Group.

“I’m influenced by my surroundings,” he says. “When I cook I work with the freshest, local, in-season ingredients. I love to do my own butchering and use every part of the animal. I love to work with fresh produce, all the endless possibilities of the simple vegetable. I do my own pickling, preserving, pasta,and bread-making etc.”

In his free time Chef Fullilove enjoys martial arts and studies Krav Maga at KMW in Los Angeles. Chef Jason Fullilove. www.etherealpalate.com