Today we’d like to introduce you to Jason Fullilove.
So, before we jump into specific questions, why don’t you give us some details about you and your story.
I started the concept for Barbara Jean LA in 2014. I had the idea of taking “soul food” and “comfort food” and approaching them from a fine dining perspective. I wanted to use the best, most sustainable and farm-to-table ingredients, combined with flavors and cooking techniques from around the world, to enhance the dishes. Yet still bring it back to making the food I loved growing up. We started as a monthly popup out of several lofts, through a company called Feastly. We outgrew the popup format and eventually grew the program into a residency, where we would take over restaurant spaces that had recently closed. We did all this with no financial backing; just strength of product and the support of our fans. In 2018, I was approached about doing a licensing deal for The Fields, a new restaurant hall concept at the LAFC’s Banc of California Stadium. A small kiosk version of Barbara Jean LA has been there ever since. We also continue to do a lot of catering, and we would love to bring back the full-service version of BJLA under the right circumstances. Programs like the Emerging Chef Program at Abernethy’s are a great platform to showcase BJLA’s potential on a larger stage.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
No, it hasn’t been easy; there have been a lot of ups and downs along the way. However, we have survived them all. There is something special about what I’m trying to accomplish and I believe people realize that. The support from the restaurant community in LA keeps us going, and public response has been great! To put it simply: we’ve all seen so many entrepreneurs with no restaurant experience and large sums of capital start restaurants and fail. I was in the opposite position, I had a large amount of experience and no capital. So I figured I had just as good a chance as them.
So, as you know, we’re impressed with Abernethy’s – tell our readers more, for example what you’re most proud of and what sets you apart from others.
I’m currently the chef-in-residence at Abernethy’s, a first-of-its-kind culinary adventure inspired by L.A. for L.A. Featuring a new chef and menu every quarter, Abernethy’s hosts a roster of emerging local chef talent, offering Angelenos the opportunity to explore different cultures through food. Each new chef transforms Abernethy’s with inventive and personalized dishes inspired by the diverse people and cultures that fill the heart of Los Angeles.
To fuel this culinary arts adventure, some of L.A.’s legendary chefs and tastemakers were tasked to select the most talented emerging chefs from around Los Angeles County. A distinct group of established talent, Abernethy’s Culinary Advisors include Chefs Govind Armstrong, Susan Feniger, Ray Garcia, Niki Nakayama and Curtis Stone, along with tastemakers such as Phil Rosenthal (Somebody Feed Phil host and creator) and Russ Parsons (writer/former Los Angeles Times food editor). Abernethy’s Culinary Advisors first nominated young entrepreneurs for their creativity, skill and talent, and then tasted their creations before deciding on Abernethy’s 2019–2020 line-up of chefs. The restaurant’s featured chefs bring a fresh perspective to their tables and reflect the diversity of Los Angeles, putting their versions of world cuisine front and center at Abernethy’s.
At Abernethy’s we are most proud of our commitment to the community, working with Los Angeles County’s Workforce Development Aging and Community Services (WDACS) agency, which provides resources and services to help individuals seeking employment and enhance their existing careers, to have graduates of WDACS Veteran’s Culinary Arts Program employed at Abernethy’s. Additionally, the new restaurant is proud to partner with Chrysalis, a 35-year-old nonprofit organization dedicated to creating a pathway to self-sufficiency for homeless and low-income individuals to find and retain employment. Working with Chrysalis Staffing, Abernethy’s hires Chrysalis clients on a temporary or temporary-to-permanent basis as kitchen staff as these individuals transition toward rejoining the workforce. Abernethy’s also mentors interns from the Los Angeles LGBT Center’s new culinary arts training program to help its students secure jobs and pursue meaningful culinary careers.
Pricing:
- Appetizers and shared plates range from $12 – $19
- Family-style mains range from $16 – $38
- Desserts $12 each
Contact Info:
- Address: 220 N. Hope Street, LA 90012
- Website: abernethysla.com
- Phone: 213.972.8088
- Instagram: https://www.instagram.com/abernethysla
- Facebook: https://www.facebook.com/AbernethysLA
Image Credit:
Photos courtesy of Abernethy’s
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