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"We try to build bites for diners — combining components that work well together — versus having people meander through a plate," says Knibb. "And we enjoy doing different types of riffs on dishes. It sets us apart, especially when it comes to entrées, making them more fun and intriguing instead of standard or cumbersome." Case in point, Nine-Ten's take on cacio e pepe. What would traditionally be a plate of peppered spaghetti with Pecorino OPPOSITE TOP Grilled Half Jamaican Jerk Chicken: confit Japanese sweet potato, broccolini, pickled green onion, Jimmy Nardello peppers, Fresno chili sofrito OPPOSITE BOTTOM Nine-Ten Executive Chef Jason Knibb LEFT Smoked Liberty Duck Breast: roasted fennel, Sungold tomato, plum, sorrel, elderflower, fennel pollen, chamomile/strawberry duck BELOW Tuna Crudo: charred cucumber, rainier cherry, cucumber blossom, thai basil, black lime, lemon verbena oil, coconut/finger lime jus Romano is converted into a decadent umami bomb by way of fungi. Knibb's house-made noodles are infused with porcini powder, tossed in a rich mushroom broth, and topped with shaved cremini mushrooms. Other dishes Knibb says encapsulate his culinary point of view include a summer-inspired sweet-and-sour crudo of local tuna with flame grapes, purple shiso, and lemon verbena oil; and smoked duck breast with plums, Sungold tomatoes, and a delicate strawberry- chamomile jus. Both dishes offer unique, eclectic accoutrements with a focus on freshness, seasonality, and sustainability. Beyond development of high-quality flavors, dishes, and menus, Knibb says his greatest accomplishments while at Nine-Ten have come from learning how to be a good leader. at includes mentoring his staff and putting trust in others, something that was challenging at first given his inherently hands-on personality. Knibb says putting in time, listening to his staff, and empowering them has made them more invested and led to long-tenured teammates whose energy and input he has greatly benefitted from. "Everybody that has worked at Nine-Ten has contributed to it in some fashion. Whether they were cooks, sous chefs, or pastry chefs, they all leave their mark," says Knibb. "At the end of the day, we are a team. Passion ebbs and flows, creativity is something that may come and go, but this is an everyday affair. ere are things that need to be done, so we lean on each other. at's a big part of what's kept us going all these years."858.964.5400, nine-ten.com