A passion for the culinary arts has taken Chef Jason Fullilove from his home in Ohio to the glitz and glamour of New York, to the rhythms and spices of the Caribbean and now to the Lincoln Speakeasy: West Los Angeles, California. Along the way, 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. After getting his start in the restaurants and dining clubs in Ohio, he then moved to New York City to study at the Culinary Institute of America. His varied experience includes stints as Executive Sous Chef for BR Guest Hospitality restaurants Isabella’s and Ocean Grill in New York City, the Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands; the opening Chef for The Gorbals, the downtown Los Angeles Restaurant opened in 2009 by Top Chef winner Ilan Hall; the Executive Chef for Mark Peel at Campanile/Tar Pit; as well as Executive Chef for the Los Angeles County Museum of Art (LACMA), part of the Michelin-starred Patina Restaurant Group. Most recently he was Executive Chef of The Malibu Pier Restaurant and Bar, a modern American sustainable seafood restaurant.

Fullilove has been a fan favorite at several SoCal pop-ups, with sold out events with the national pop-up group Dinner Lab in Los Angeles and San Diego, as well as a nationally acclaimed dinner series at the Los Angeles County Museum of Art called RED, which featured menus inspired by art exhibitions, live readings, and even the films of Stanley Kubrick and Danny Boyle. In summer of 2016 he launched Barbara Jean, a pop up dining experience celebrating the legacy of American Soul Food at Feastly LA. 

During his time in California, Chef Fullilove has immersed himself 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. I work with the freshest, locally available, in-season ingredients. I regularly change my menus based on availability and inspiration,” says Fullilove. 

Chef Fullilove has been featured on The Food Network’s Beat Bobby Flay, Chef Hunter, Esquires Network’s Knife Fight and CBS The Talk. He’s also been featured in Angeleno Magazine, 805 Magazine, LA Magazine, LA Times Chef of the Moment, Malibu Surfside News and 2 Japanese publications 25ans and Richesse.

“You can never be the greatest chef in the world, you can only try to be better than you were the day before.”