Chef's Corner

  • Chef Christian Graves
  • Jsix
  • Hotel Solamar, San Diego

  • 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.

Featured Product:

Truffle Slicer by RÖSLE

Please call (888-546-4268) or email Customer Service for more information on the Truffle Slicer.

The sharp blade is freely adjustable and can be set to produce the desired thickness for each type of fruit or vegetable. Ideal for truffles so that these exquisite fungi can be extremely finely sliced. The food grip/hand guard ensures safe slicing even of small pieces.

    Featured Recipe:

    Fennel Pollen Crusted Albacore Tuna with Piperade

    This is a classic Basque stew of peppers. You can make it heartier by serving with crusty bread, polenta or roasted potatoes. I also like to put a big dollop of garlic mayonnaise on it as well.

    Ingredients:
    • 4-6oz pieces of wild albacore tuna
    • 1 tablespoon of fennel pollen
    • 1 cup wild arugula
    • 2 large Heirloom tomatoes cut into small chunks
    • 1# of sweet peppers cut in to thin strips (the more variation the better)
    • 2 bulbs of fennel cut into thin strips
    • 1 sweet yellow onion cut into thin strips
    • 6 cloves of garlic cut paper thin on Truffle slicer
    • 2 c white wine that's dry
    • .5 cups of good extra virgin olive oil plus some to sear fish
    • Zest of 1 lemon
    • Zest of 1 orange
    • 1 tablespoon parsley
    • 1 tablespoon chives
    • 1 teaspoon mint
    • 1 teaspoon basil
    • 1 teaspoon thyme
    • Salt and pepper to taste for Piperade and Tuna
    • Piperade:

  • Place a large sauté pan over medium high heat. Place ¼ cup of extra virgin olive oil in the pan add the thyme, fennel, salt, and onions and sauté for 3 minutes. Add the peppers and garlic and cook for 1 min. Deglaze the pan with the white wine and reduce by half. Once the liquid has reduced place in a bowl off the heat. Add the parsley, chives, mint and basil. Then add the other half of the extra virgin olive oil, tomatoes and the citrus zest. Season with salt and let marry.

    • Tuna:

  • Salt and pepper the tuna and coat heavily with the fennel pollen then reserve on a dry towel. Place a medium size sauté pan on high heat. When the pan is very hot add a little oil and then sear the fish on all sides until crispy. Be careful not to over cook fish. Reserve fish on a new dry towel.

  • To assemble place the piperade in 4 shallow bowls. Place a little of the arugula on top of the pepper stew. Place the fish on top. Eat and enjoy.

    Reccomended Wine Pairing: Fiddlehead Cellars Sauvignon Blanc 'Honeysuckle' 2004