Jason Fullilove
Chef Jason Fullilove

Chef · Entrepreneur · Media Personality

JasonFullilove

30+ years of hospitality. Chef, consultant, brand partner, and founder.

Based in
Los Angeles, California
Since
30+ years in hospitality
Get in touch See the work

01 / Seen on

Television, print,
and cultural institutions.

  • The New York Times
  • LA Times
  • Food Network
  • LACMA
  • Traeger
  • TODAY Australia

02 / The record

Thirty years on the line.

30+Years in hospitality
5★Five-star kitchens (Ritz-Carlton, St. Thomas)
3Brands founded
NY/CATwo coasts, one standard

Notable events & recognition: Grammy Awards 2023 · Mayor Karen Bass inauguration · RED Dinner Series at LACMA · Paramount Studios · California Science Center · Dinner on court with the LA Sparks · Washington D.C., sustainable aquaculture

03 / The story

From Ohio to the five-star
kitchens of the world.

Jason Fullilove in service
Service in progress

Jason Fullilove's story starts in Ohio and runs through the Culinary Institute of America in New York City, then into the five-star kitchens of the Ritz-Carlton in St. Thomas.

A move to California, the heart of the country's largest farming region, reshaped his cooking around one rule: fresh, local, and seasonal, always. From there came restaurants, entrepreneurship, and a reputation built one kitchen at a time.

Along the way: national television, features in the New York Times and LA Times, and a seat at the table in Washington D.C., speaking for California on the bipartisan sustainable seafood aquaculture act.

  • TrainedCulinary Institute of America
  • KitchensRitz-Carlton, St. Thomas
  • BasedLos Angeles
You can never be the greatest chef in the world. You can only try to be better than you were the day before.

Jason Fullilove

Dinner on center court with the LA Sparks01EventsJason George EventsDinners, tastings and full productions: the Grammys, LACMA, Paramount Studios.Visit Tumie Coco hot sauce02ProductTumie CocoAll-natural hot sauce, marinade and brine built on turmeric and coconut oil. No sugar, no preservatives.Visit Tumie Coco Café03CaféTumie Coco CaféThe café, coming to South Bay LA, New York and New Jersey.Visit CaliAqua04MovementCaliAquaChanging how California thinks about seafood: a chef-led case for responsible aquaculture.Visit

05 / Work with Jason

Four ways in.

01

Culinary consulting

Concept, menu and recipe development for restaurants and hospitality groups, from first idea through opening night.

02

Private events

Dinners, tastings and full productions through Jason George Events: the Grammys, LACMA, Paramount Studios.

03

Brand partnerships

Product and content collaborations, including brand ambassadorship with Traeger since 2020.

04

Media & appearances

National television, press features, panels and speaking, including testimony on sustainable aquaculture.

06 / On the pass

Drag →

Signature plates
Signature plates, plated for the table
Garnishing plates
Garnishing with microgreens
Dinner on court
Dinner on center court, LA Sparks
Detail work
Detail work, every plate
A dinner at the Natural History Museum
A dinner at the Natural History Museum

07 / Press

The coverage.

  • The New York TimesFeatured coverage of Jason's restaurants, events and culinary work.
  • LA TimesOngoing press coverage across Jason's restaurants and projects.
  • Food NetworkBeat Bobby Flay and Farmer's Market Flip, on national television.
  • TODAY Show AustraliaJudged the Darling Downs Beef competition; on air for Australian beef and lamb.
  • TraegerBrand ambassador since 2020: wood-fired content, events, collaborations.
  • LACMALead chef for the RED Dinner Series at the Los Angeles County Museum of Art.

08 / Contact

Let's plan something great.

For consulting, media, appearances and partnerships.

info@jasongeorgeevents.com
Where can I taste Jason's cooking?

At private dinners and events with Jason George Events, and soon at Tumie Coco Café, coming to South Bay LA, New York and New Jersey.

Do you cook private dinners and events?

Yes, through Jason George Events, from intimate private dinners to large-scale productions. Past work includes the Grammy Awards, the RED dinner series at LACMA, the California Science Center and Paramount Studios.

What kind of consulting engagements do you take on?

Concept and menu development, recipe development, culinary strategy, and openings, from a single menu overhaul to guiding a concept from idea to opening night.