Top Chef Season Six alumnus Ash Fulk is something of a barbecue expert. He currently works as the chef de cuisine of the new Hill Country Barbecue Market in Brooklyn, New York and previously held the same position at Hill Country’s Manhattan location. So it’s hardly a surprise that the self-taught locavore said he would bring wood, brisket and barbecue rub with him if he were stuck on an island with only three ingredients. “I might die on the island,” he told Celebrity, “but it would be a heck of a good last meal!”
What part of the world inspires your cuisine?
I would say the farms of the American South.
What country would you like to travel to and why?
I have not been to Denmark and would love to go there. My mom tells me I have Danish blood… Although she may have been referencing the breakfast pastry.
If you could open a restaurant with a Top Chef contestant from another season, who would you choose and why?
Ashley Merriman. I think her food is awesome, and we could call the place ASH Squared! Oh wait! Not my season? Then I’d have to say CJ [Jacobson], so he could reach stuff on the top shelf! That dude is tall…
If you were not a chef, what would you be doing right now?
If I wasn’t a chef? I would probably be cooking for my friends and family. That answer might be a bit on the nose though. I guess I’ve always liked to write, even though I was never any good at it.
Who inspired your love of food?
That’s tough. I guess I first fell in love with food when I could taste it. I was a sick kid and my sinuses were all blocked until I was about three years old so I couldn’t really taste anything. Then one day I ate a pepperoni and exclaimed, “This tastes!” I think I was doomed to this life right then and there.