Heart di Vite: For the Love of Art, Science, and Our Environment

What happens when we bring together Napa Valley’s finest biodynamic winemakers with San Diego’s top green chefs?


Bio Pic

Chef Jason Knibb

Executive Chef, NINE-TEN Restaurant, Grande Colonial Hotel

Jason Knibb joined the staff of NINE-TEN at the historic Grande Colonial Hotel in La Jolla in 2003. Knibb was formerly with Robert Redford's Sundance Village, where he served as executive chef for all food & beverage operations on the resort property, including the Foundry Grill and Tree Room restaurant. Born in Montego Bay, Jamaica, and raised in Southern California, Knibb 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 moved to Sundance, Utah in 1998 to work under La Jolla's own Trey Foshee at the famed Tree Room restaurant where he took over as Executive Chef upon Foshee's departure. Knibb has amassed many awards for his style and cuisine, including the La Jolla Light’s “2005 Best Chef in La Jolla”, Salt Lake magazine's "Best Mountain Restaurant" award four times running and features in Food & Wine magazine’s "Best Breakfasts" issue.