Partner and Creative Chef, Curtis Fullerton has grown up in the restaurant industry and has hands on experience in every aspect of the business. From designing menus, managing food costs, and handling purveyors and suppliers, to food preparation, cooking, bar management and guest relations, he has worked everywhere from casual dining establishments to high-volume resorts and five-star world-renowned restaurants. In addition, he has owned and operated his own successful Long Beach-based catering business, “Casual Elegance.” His experiences stems from his at the Beaver Creek Resort in Hyatt, Colorado; Lacosta Resort & Spa in Encinitas, California; Renaissance Café in Laguna Beach; The Ritz-Carlton in Newport Beach; Club Med in Turks & Caicos, Virgin Islands; and L’Orangerie in West Hollywood.

Certified in restaurant accounting and controls, food and beverage, culinary arts, and essentials of restaurant management, Fullerton is an enthusiastic and extremely motivated food and beverage professional. A graduate of the prestigious California Culinary Academy in San Francisco, he is a trained chef with a knack for classical cooking.  With a passion for simplicity and the art of presentation, Fullerton conceptualized Tantalum from multiple surf trips to Indonesia.  The idea was to infuse a high-end steakhouse with the relaxing charm of Bali. After successfully overseeing the construction and design of the restaurant, and putting finances, staff and menus in place, his focus has shifted to innovating new ideas for food, beverage and atmosphere to keep Tantalum exciting, fresh and current.