Born in Montego Bay, Jamaica and raised in Southern California, Chef Jason Knibb has trained under some of this country's most celebrated chefs. He began his formal career working with Wolfgang Puck at L.A.'s Eureka restaurant, and 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, as well as at the popular Rox restaurant in Beverly Hills. Venturing further north, Knibb then took over as Sous Chef at the San Francisco eatery, Moose's Café.
After leaving San Francisco to oversee the opening of Malibu in Warsaw, Poland, 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 tenure 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.
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.
Executive Chef Jason Knibb is already a name in culinary circles all across the nation, and modestly gives much of the credit for his stunning success and widely regarded cuisine to one of the culinary world's greatest legends, James Beard.
Knibb frequently appeared as a guest chef at the James Beard House, as well as The Food Network's "Cooking Live with Sara Moulton." In 2003, he was a featured chef on Bobby Flay's "Food Nation – Best of Utah" program. Knibb has amassed many awards and accolades for his style and cuisine, including Salt Lake magazine's "Best Mountain Restaurant" award four times running and a feature in Food & Wine magazine’s "Best Breakfasts" issue.