Chef Jason Fullilove is a culinary force with over two decades of experience shaping the landscape of high-end dining and events in Los Angeles. Known for his refined technique, bold creativity, and deep cultural storytelling through food, Fullilove has built a career defined by excellence, resilience, and reinvention.

He is the founder of Jason George Events, a boutique catering and event company that curates elevated culinary experiences for A-list clients and cultural institutions across the city. From the Grammy Awards to the inauguration of LA Mayor Karen Bass, his events are recognized not just for the food, but for their immersive, unforgettable energy.

In 2025, Fullilove joined forces with Hofman Hospitality to open Saint & Second Manhattan Beach, bringing his signature California farm-to-table ethos to the South Bay. The opening marks a new chapter in his mission to blend hyper-seasonal ingredients with global flavor profiles in a vibrant, community-forward space.

Fullilove’s culinary journey includes a prominent tenure as Executive Chef with the Patina Restaurant Group, one of California’s most respected hospitality collectives. During his time there, he led the charge on events such as the Primetime Emmy Awards, the LACMA Art + Film Gala, and other high-profile experiences across the city. He continues to collaborate with Patina for select events annually, maintaining a deep-rooted connection to the group’s legacy of excellence.

After leaving his post at LACMA, Fullilove opened a restaurant on the Malibu Pier—the first and only certified sustainable seafood restaurant in the area at the time. Partnering with Monterey Bay Aquarium’s Seafood Watch, he led a kitchen that focused on transparent sourcing and ocean stewardship. To this day, he remains a passionate advocate for sustainable aquaculture and responsible food systems.

Earlier in his career, Fullilove worked in New York City with the renowned BR Guest Hospitality Group, where he mastered the art of high-volume, high-standard restaurant operations. He later joined the Ritz-Carlton in St. Thomas, deepening his exposure to global hospitality and Caribbean culinary traditions.

His ventures also include Tumie Coco, an award-winning line of all-natural, multipurpose hot sauces. Rooted in ancestral flavor and designed for modern palates, Tumie Coco is a bold extension of Fullilove’s culinary philosophy: soulful, smart, and always evolving.

He previously led the kitchen at Norma in West Hollywood, launched the acclaimed soul-fusion restaurant Barbara Jean LA, and garnered national attention through his RED Dinner Series at LACMA. His work has appeared in The New York Times, LA Times, Angeleno Magazine, and Architectural Digest, and he’s competed on Food Network’s Beat Bobby Flay and Farmer’s Market Flip.

Originally from Ohio, Fullilove studied at the Culinary Institute of America and has cooked across the U.S. and abroad, building a career as diverse as it is disciplined. His global travels have shaped a cooking style rooted in technique and driven by curiosity, pulling influences from Africa, the Caribbean, Japan, and the American South.

His mantra: “You can never be the greatest chef in the world—you can only try to be better than you were yesterday.”