Executive Chef Christian Graves brings a level of experience and sophistication to Jsix Restaurant that is raising San Diego’s culinary bar. Chef Graves learned his craft in San Francisco where he cooked for some of the city’s top dining spots: At Farallon in San Francisco, he worked under Uber-chef Mark Franz for five years and as Dinner Chef, created some of the region’s most exciting seafood menus.

Prior to that, Graves worked at other top San Francisco restaurants including Momos, Aqua, Roti and One Market. At Jsix, Chef Grave’s food celebrates coastal cuisine in a refreshing combination of clean, bright flavors. Starting with only the finest and freshest of seafood, flown in daily from all over the world, Chef Graves takes an artisanal “Slow Food” approach to preparing his meals.

From “the boat to his pan”, Chef Graves’ choice of sustainable seafood from the Monterey Bay Aquarium’s Seafood Watch list assures diners they are not only eating fresh, but smartly and responsibly. A true artisan, Chef Graves believes in starting from scratch in creating multi-dimensional menus that celebrate the freshness of area farms and purveyors. Fresh baked breads, house-made condiments like catsup and pickles, house-cured meats, are just some of the items diners will find on the menu at Jsix.