Our Team

Executive Chef

Jason Knibb

Jason Knibb joined the staff of NINE-TEN in September of 2003. He was formerly with Robert Redford’s Sundance Village, where he served as executive chef for all food & beverage operations located on the resort property, including the Foundry Grill and the renowned Tree Room restaurant. Born in Montego Bay, Jamaica and raised in Southern California, Jason has trained under some of this country’s most celebrated chefs. He began his career working with Wolfgang Puck at L.A.‘s Eureka restaurant. He then assisted famed Roy Yamaguchi with the opening of Roy’s Kahana Bar & Grill in Maui. After returning to Southern California, he accepted the position of Chef Tournant under Hans Rockenwagner at Rockenwagner’s in Santa Monica and the popular Rox restaurant in Beverly Hills. Venturing north, Jason took over as Sous Chef at the San Francisco eatery, Moose’s Café. He left San Francisco to oversee the opening of Malibu in Warsaw, Poland, where he trained the restaurant’s kitchen staff and created its California Cuisine menus. He returned to the U.S. in 1996 to become Sous Chef at Joe’s Restaurant in Venice, California. Following a successful two-year endeavor at Joe’s, he moved to Sundance, Utah in 1998 to work under La Jolla’s own Trey Foshee at the famed Tree Room restaurant. Jason took over as the resort’s Executive Chef upon Foshee’s departure. “Each of my mentors has a simple common philosophy about cooking,” states Knibb. “They create regional cuisine using the freshest local products available. This is perfectly in sync with NINE~TEN’s ‘earth-to-table’ approach.” A recognized name in culinary circles across the country, Knibb has amassed many awards and accolades for his style and cuisine, including a 2010 Rising Star Chef Winner/StarChefs (one of only 2 chefs in San Diego to be recognized for this coveted honor) and a 2009 San Diego Chef Hall of Fame Inductee (one of the first three chefs to be inducted). He has also been featured in Food & Wine magazine, Sunset magazine and Jamaican Airlines Magazine’s in-flight publication, Sky Magazine and has frequently appeared as a guest chef at the James Beard House, as well as The Food Network’s “Cooking Live with Sara Moulton” and a featured chef on Bobby Flay’s “Food Nation – Best of Utah” program.

Pastry Chef

Jack Fisher

Pastry Chef Jack Fisher returned to the staff of NINE-TEN Restaurant in January of 2009, completing Chef Knibb’s culinary team. He held this same position at NINE-TEN from April 2005 to July 2006 when he left for a short stint as Pastry Chef at Addison in Del Mar and Jack’s in La Jolla, as well as to open his own company, Jack Fisher Confections. He also worked at NINE-TEN from February 2002 until October 2003 when he left to open Region restaurant. A San Diego native, Jack has gained extensive knowledge of the diverse produce available in Southern California throughout the year. His love for food and the culinary arts was sparked by his mom and nurtured during his professional career. No stranger to the media, Jack has received many accolades for his craft including: a 2010 “Best Chefs in San Diego” Award from the San Diego Reader; a 2010 nominee for the San Diego Chef Hall of Fame from San Diego Home/Garden & Lifestyles magazine; San Diego’s 2010 “Best Chocolatier” from San Diego Magazine; and the 2009 “San Diego’s Best Pastry Chef” award from Riviera Magazine. The San Diego Reader couldn’t have said it better: “Never mere afterthoughts, Fisher’s extraordinary desserts are playful, serious cuisine.” Additionally, the James Beard House in New York recognized and honored his creativity in 2000 when he was invited to present his desserts for two dinners and once again in 2003 while working at NINE-TEN. Jack’s culinary career in San Diego dates back more than 25 years (more than 15 of that in the pastry kitchen) to the Harbor Edge restaurant at the Sheraton Harbor Island Hotel. From there, he moved to the Loews Coronado Bay Resort working with and learning from then Executive Chef James Boyce. Later, he formed half of a culinary team with Chef de Cuisine Michael Stebner at Loews’ Azzura Point restaurant before coming to NINE-TEN in 2002. Jack regularly updates his creations at NINE-TEN to reflect the freshest herbs and fruits available in San Diego’s seasonal microclimate. In addition to desserts, he showcases his own hand-crafted chocolate creations.

The Grande Colonial Hotel

Visit the Hotel
Make Room Reservations

More Press