Fullilove’s passion for food grew partially from his
cultured childhood experience. Born and raised in Cleveland, Ohio, Fullilove
spent the remainder of his youth in Massachusetts, New York, and Zambia in Southern
Africa. He then enrolled at New York’s Culinary Institute of America, but
before obtaining his degree, was offered the Chef De Cuisine position at the
Ritz Carlton USVI in St. Thomas. He took the job and gained key executive
experience through the management of the resort’s onsite restaurants.
In 2009, Fullilove moved to California to serve as Executive Chef of highly regarded restaurant Campanile before continuing on as Executive Chef for the Los Angeles County Museum of Art. While at LACMA, Fullilove opened up his own art-inspired pop-up restaurant, RED, where he created ever-changing tasting menus that showcased the local, organic, seasonal, and farmer-centric mentality that so inspires him.
Jason Fullilove is now the chef and owner of Ethereal Plate, before which he worked as the executive chef of Malibu Pier Restaurant & Bar in Malibu, California. Chef jason serves fresh and innovative New American cuisine, placing an emphasis on sustainability through locally-sourced ingredients. With write-ups in Food & Wine, the LA Times, and Time Out, Fullilove is becoming a topic of conversation. Fullilove’s commitment to wild, organic, and natural products remains at the forefront of each of his culinary endeavors. Keep current with all things Fullilove by visiting his website, etheralpalate.com.
The braised vegetables in this scramble add a depth of flavor and texture, making for a hearty, yet healthy breakfast.