Favorite Things 27

Executive Chef Jason Knibb | NINE-TEN Restaurant and Bar

Jason Knibb has spent more than a decade as Executive Chef at La Jolla’s NINE-TEN Restaurant, amassing many awards and accolades for his style and cuisine while helming this hidden neighborhood gem.

“Call me biased but I have to say it is amazing that we have been around since 2001 and still a lot of locals don’t know about us,” he says. “And we recently unveiled a complete renovation of our main dining room, bar, and outdoor dining areas. We invite everyone to come see our new digs!”


Recommended dish at NINE-TEN: Stone Crab & Old Bay Spaghettini. Made with Fresno chilis, garlic, lemon, garlic chili oil, herbs, and breadcrumbs.

Best part of working at NINE-TEN: The people. We are truly a family. My team allows me to continue to do what I love, being hands-on and working on the line. Almost every dish that leaves our kitchen has something on it that I actually touched. There is no pomp and circumstance for me. I just want to cook!

Local spot to frequent (other than NINE-TEN, of course!): Whisknladle for their elevated comfort food and back-to-basics approach to cooking. George’s at the Cove where Chef Trey Foshee is a master at delivering contemporary California cuisine.

Restaurant: Asador Etxebarri in Spain. It’s an unpretentious Spanish restaurant in the Basque Country where Chef Victor Arguinzoniz cooks everything over a grill.

Quote: Make it nice or make it twice!

Ingredient to work with: Chino Farms corn. It’s delicious and so versatile.

What I love about La Jolla: The views and spectacular coastline, absolutely breathtaking and something we take for granted! Every day I drive into La Jolla, I am reminded to enjoy these wonderful surroundings.

Secret talent not many know: I used to be a really good surfer!

Guilty indulgence: I have an enormous sweet tooth. Can’t get enough of ice cream and candy!

Charity to support: The San Diego Food Bank’s Food 4 Kids Backpack Program, which provides weekend food packages to chronically hungry elementary school students from low-income households. And anything to do with supporting our local farmers and promoting sustainability!