Bio: Passionate about food, Executive Chef Christian Graves dishes out an inspiring way of eating with his forward approach to cooking. Elevating the San Diego culinary scene with his experience and relaxed sophistication, brought to Jsix, Chef Graves has become a highly followed and highly acclaimed chef.
Nurturing his craft in San Francisco, Chef Graves cooked for some of the city's premier dining spots. At Farallon, he worked under notable chef Mark Franz for five years. As Dinner Chef, he created some of the region's most noteworthy coastal cuisine menus. Prior to that, Chef Graves worked at other top San Francisco restaurants, including Momos, Aqua, Roti and One Market. Chef Graves' undeniable talent offers an unparalleled dining experience.
Celebrating California Coastal cuisine, Graves infuses clean, bright flavors with the heartiness of farm-fresh meats and produce. Starting with only the finest and freshest of ingredients, Chef Graves takes a slow food approach to preparing his food. From the farm to the table, Chef Graves' choices of sustainable proteins assure guests that they are not only eating fresh, but responsibly.
A true artisan, Chef Graves believes in starting from scratch to create versatile menus that celebrate the freshness of area farms and purveyors. Fresh-baked breads, house-made condiments, such as catsup and pickles, and house-cured meats, are a sampling of the items guests will find on the menu at Jsix. Letting the seasons dictate his menu and adhering to Monterey Bay Aquarium's Seafood Watch List, Chef Graves prepares the freshest and finest dishes with local ingredients.