Executive Chef Christian Graves is devoted to using the best ingredients in his innovative dishes, and to creating everything from scratch, from vinegar to charcuterie. At Jsix, his "Slow Food" approach and community commitment are reshaping San Diego's culinary scene.

Chef Graves honed his craft in some of San Francisco's finest restaurants: Aqua, MoMo's, Roti, One Market and Farallon. At Farallon, he worked under renowned chef Mark Franz where he learned to let quality ingredients shine in simple, clean presentations. During his five years at Farallon, Graves created some of the region's most inspiring menus.

At Jsix, Chef Graves celebrates coastal cuisine in a refreshing combination of pure, bright flavors. His menus offer a tasty variety of small, large and shared plates, all highlighting his distinctive style. He begins with the freshest ingredients, like Crow's Pass asparagus, organic grass-fed meats and local, sustainable proteins. A true artisan, Chef Graves chooses whole fish and filets them to order. His "boat-to-pan" seafood selections also adhere to Monterey Bay Aquarium's Seafood Watch List, assuring diners of the freshest and most ecologically responsible dishes.

Whether curing meats for Jsix's charcuterie plate, baking fresh bread or inventing new flavors for house-made mustards, vinegars and oils, Chef Graves believes his starting from scratch approach and supporting local farmers result in giving something exceptional to San Diego diners.