Justin Fulton

Chef Justin Fulton's culinary philosophy is deeply rooted in a profound dedication to balance, precision, and the fervent celebration of local, seasonal ingredients. His overarching vision for Margot consistently bridges the gap between French farmhouse comfort and modern seasonal elegance, finding an exquisite equilibrium in every meticulously crafted dish. This core ethos drives every course, characterized by an unwavering attention to detail and intentionality, always intertwined with refined technique honed in Michelin-starred kitchens. Fulton's approach to ingredient sourcing is hyper-seasonal, prioritizing "the best product" available. He explicitly structures his menus around the unique offerings of local farms, such as Mark DeRespinis’s Esoterra Culinary Garden in Boulder, ensuring direct connection to the land. While he champions local produce and supports small, local farms through high-quality protein sourcing like D'Artagnan, he also skillfully integrates global culinary influences, exemplified by the inclusion of French cheeses. A key aspect of his philosophy is the preservation of Colorado's harvest, meticulously "pickling rhubarb in the spring so we could use it in the summer" and green tomatoes for fall and winter, thereby extending the bounty across the region's shorter seasons. Beyond the plate, Fulton cultivates an atmosphere of elegant comfort, aiming for an "unbuttoned" fine dining experience that feels akin to an elevated dinner party or a sophisticated neighborhood hangout, free from pretension. His ultimate passion and the driving force behind his artistry is to evoke profound joy in diners, crafting dishes that inspire the exclamation, "I’ve never tasted anything like this." Chef Justin Fulton's signature approach is defined by an authoritative depth in refined technique and an unwavering commitment to balance and precision, hallmarks acquired from his background in prestigious Michelin-starred kitchens. He masterfully orchestrates flavors and textures, ensuring each dish is "treated with precision but never fuss," yet exudes profound artistry in its visual presentation, creating "colorful and vibrantly light bites." Fulton's technical mastery is evident in his ability to expertly balance opposing elements, such as the saltiness of smoked trout with the freshness of edible flowers, the richness of dry-aged duck breast with nimble carrots, and intense earthiness with natural sweetness in his desserts. His plating is described as artful, with every component thoughtfully placed. His culinary repertoire includes dishes that have become legendary. The **Sourdough Kinship Toast**, also referred to as "signature bread dough," involves a unique tableside ritual where guests observe its proofing in a cast-iron pot before it returns beautifully baked, perfectly suited for sopping up sauces from dishes like the **Parisian Gnocchi**—a robust and decadent creation enriched with roasted garlic and mushroom dashi. Another standout, the **Olive Oil Brioche**, is celebrated as arguably some of the best bread in Denver. The **Grilled Zucchini** is highlighted as the clearest articulation of Margot's seasonal ethos, brilliantly paired with salty trout roe, spiced purple basil, and green curry for immense depth. Other notable creations include a balanced Tuna Tartare with three variations of coriander, perfectly textured Local Asparagus with anchovy and marigold, and the opulent 14-Day Dry-Aged Duck Breast served with truffle jus and thin, sweet mokum carrots.

Career

• Chef at Coperta (Pop-Up), Denver
• Chef-Owner at Margot, Denver