Jason Knibb joined the staff of NINE-TEN Restaurant at the historic Grande Colonial Hotel in La Jolla, California, in September of 2003. Knibb 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, 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 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, Knibb 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. Knibb 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. Knibb took over as the resort's Executive Chef upon Foshee's departure.