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Nine-Ten Restaurant & Bar's Cacio E Pepe: porcini mushroom spaghettini, cured egg yolk, Parmesan, cracked black pepper, shaved mushroom dining Indulge Chino Farms and other local purveyors. It was access to such fresh ingredients, and the ability to touch, feel, and utilize the region's vast bounty, that inspired Jason Knibb to relocate from Utah, where he and his wife had started a family, to helm Nine-Ten as its executive chef. When Nine-Ten launched as a literal cornerstone of La Jolla's historic Grande Colonial hotel in 2001, it embodied Southern California's burgeoning farm-to-table ethos. Daily changing menus featured spontaneous dishes composed of just-harvested, seasonal produce procured from the likes of A Recipe for Longevity NINE-TEN EXECUTIVE CHEF JASON KNIBB REFLECTS ON HIS DECADES AT THE HELM BY BRANDON HERNÁNDEZ | PHOTOGRAPHY BY JAMES TRAN >> @ranchandcoast RANCH & COAST MAGAZINE AUGUST 2026 63