Where else? 
Cooking was intriguing. Then I kept chasing it and chasing it.
I finally caught it and got a grasp of everything.
April 2016 Issue | Vol. 4, No. 7                                                     Now I'm making it mine.




Executive Sous Chef
Lee Hillson

Executive Chef
Forest Hamrick

Certified Sommelier
Mitch Ober

Chef Anthony Fullylove tells about the time food talked with him
on our
Facebook page —

See what he said!

The Wachau Wonder:
Bailoni Gold Apricot
Liqueur and Schnapps

La Hacienda:
by Richard Sandoval
Everything is hands-on.

Carlo DeVito:
Jiggers & Drams
Whisky Journal

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Anthony Fullylove, Executive Chef, Commoner & Co., Tucson, Arizona Life, they say, is a circle. Ideally, an upward spiral. It was for Anthony Fullylove when he got into the kitchen. But not without a rut and a momentary dip. It all started at The Abbey, one of Tucson’s popular venues. “I was just 18 when I started as a dishwasher,” Fullylove explained. “I was playing basketball and running track at school. I had scholarships. I didn’t plan on ever being good at this or ever liking it. I just wanted to come and wash dishes. Go to school, play basketball and run track.” And earn some money. Fullylove’s cousin cooked at the Abbey. “He was like, Hey, if you want to make extra money, I can get you a job washing dishes,” Fullylove repeated the conversation. “But you have to show up. He said, I’m going to kick your butt if you don’t show up. Because I was in high school, you know. Running track and playing basketball. I didn’t care about anything else.” He used to watch his cousin. The whole scene intrigued him. “I’m seeing the flame,” Fullylove recalled. “It was kind of like some stuff I saw on TV. That was the first time it caught my eye. I’m like, I can play with fire, and there are knives. I drop something in the pan and the flame goes this high. I wanted to find out more. I figured, Hey, I’ve got to eat. I may as well eat good. So let me learn some stuff here. Pay attention. You never know when you might need it.” A month into his “third ever” job, one of the cooks quit. The manager asked Fullylove if he wanted to learn how to cook. Fullylove figured he’d give it a try. “Turned out I actually liked it,” Fullylove said. “And I was okay at it. I stayed around about a year, and then I left. I went to California with family. When I came back, I just continued to do it. Bouncing around. Downtown Kitchen + Cocktails, Hacienda del Sol.” Fullylove started as a pantry cook at Downtown Kitchen. Three months in, he got on the grill side and sauté and just went down the line. And then he sort of got into a rut. “And that’s what it was,” Fullylove said. “I was a good line cook, and ended up prepping pastry at the Hacienda. I was working with Bruce Yim. I followed him from Downtown Kitchen + Cocktails when he was a chef there.” Fullylove said he followed Yim for a few years. Yim pushed him out of his rut. “He pretty much told me,” Fullylove repeated the process, “You’re at a peak with me. You can’t compete with me. You need to branch out and become your own. You’re not just a line cook. I see something better for you.”