A passion for culinary arts has taken Chef Jason Fullilove from his home in Ohio to the glitz of New York, the Caribbean as chef de cuisine at The Ritz-Carlton St. Thomas and now, the fresh food capital of the universe: California. Along the way, Chef Fullilove has soaked up flavors and wisdom from some of the top culinary figures in America, including Mark Peel and Joachim Splichal. As one of America’s rising young culinary stars, he is committed to creating innovative, cutting-edge cuisine using the freshest ingredients available. Today, you will find Chef channeling his creativity into his LA-based events and catering concept, Ethereal Palate and American soul food restaurant, Barbara Jean.
What first inspired you to become a chef and pursue a professional culinary career?
I’ve always been a curious and creative person. Cooking gave me an outlet and a platform to exercise both.
At LACMA you launched your own pop-up restaurant, RED, with tasting menus inspired by the art and films of the museum’s exhibitions. Can you describe your most memorable menu?
One of my favorites was for director Danny Boyle and each course was inspired by one of his films. He loved the menu and I got a photo with him and a signed copy. Course one was “Trainspotting” – I did a duck Scotch egg wrapped in duck sausage with a pipette of beet coulis sticking out of it, resting on a bed of pickled glasswort. Course two was “28 Days Later” so I did a trio of offal: duck liver mouse, cow belly tartar, and buffalo style sweetbreads. Course three was “Slum Dog Millionaire” so I did a plate of my favorite Indian food. Course four was “127 Hours” and I did a stone fruit trio for dessert.
What can you tell us about your events and catering concept, Ethereal Palate Kitchen?
I started my company in 2011. We do special events and catering pop-ups of all sizes. We’ve done plated meals for 10 people up to events for 600 people. We have also done quite a bit of restaurant consulting. We are at the point now where we are looking into a few permanent spaces for a couple of my restaurant concepts.
A current favorite seasonal or locally sourced ingredient, to work with?
The purple asparagus is amazing this year. I’ve been using it a lot mostly shaved raw.
Chef Jason Fullilove & his team competing at Chef’s Plate 9 in Los Angeles, CA.Congratulations on winning the People’s Choice Award at Chef’s Plate 9. Can you talk us through the process of creating ideas for each dish and bringing them to fruition.
First course: Pyramid Agnolotti
Aussie Grass Fed Beef Cheeks & Oxtail | Pea Puree | Roast Peas | Pea Tendrils | Yuzu Kosho
I wanted to show my range, skill level and technique. So I went with a pyramid agnolotti dish but I didn’t want it to taste boring. So I paired the braised meat stuffed pasta with some delicious local garden peas, a hint of mint and pea tendrils, then finished the sauce with Yuzu Kosho.
Second course: Rib Eye Duo
Sous Vide & Wood Grilled Rib Eye Bullet | Smoked Rib Eye Cap | California Cheese Bechamel | Pickled Mire Poix Garnish | Duck Fat Yams | Red Chili Mustard
I picked my favorite cut of meat. The ribeye and again showed different techniques by doing the cut of meat two different ways. I then garnished the meat with familiar flavors like pickles, cheese and mustard to bring it all together.
Third course: Mason Jar Cheesecake
Brandied Cherries | Gram Cracker Streusel | Butterscotch Caramel
Inspired by chocolate cheesecake!
What are the most interesting things happening in the LA food scene right now?
Los Angeles is so rich with culture, the food here is always amazing and interesting. I don’t know where to start with that question. I’ve been here seven years and I’m finding new amazing food and interesting eats everyday. It’s one of the best places a chef can live.
What’s your food of choice when you are just cooking for yourself?
I try to eat healthy mostly….. roast chicken, yams, braised kale.
Wild Card: on a rare night off, what are your go-to restaurants/places to visit?
Broken Spanish and Terrine are two restaurants I frequent the most. However, if I’m not in the kitchen then chances are I’m doing martial arts. I study Krav Maga and Jiu-jitsu with any free time I have.
