SD MAG “JUNIPER & IVY TAPS JONATHAN KINSELLA AS NEXT EXECUTIVE CHEF”
Ten years ago, Juniper & Ivy took a chance. The 7,580-square-foot warehouse was abandoned, cavernous, and off Little Italy’s main drag a few blocks away. Michael Rosen knew it was perfect.
Rosen was ahead of his time with the restaurant, helping transform San Diego into the culinary powerhouse it is today. Plenty of big names have been (and some still are) part of the J&I family—Richard Blais, Anthony Wells, Jon Sloan, to name a few—but there’s a new branch of the family tree, with Jonathan Kinsella taking over as the new executive chef.
Kinsella has worked overseas, as well as in big-name kitchens in the U.S., like André Balazs’ Chateau Marmont in Los Angeles; Sunset Beach in Shelter Island Heights, New York; and Daniel Boulud’s Daniel in New York City; but this is his first foray into the city’s still-emerging culinary scene. “San Diego has long been one of my favorite cities in America,” he explains. “I look forward to contributing to its legacy as an international dining destination.”