Joe Magnanelli

Chef de Cuisine – Chive

Chef Joe Magnanelli is an exemplary example of a self-taught chef.  Never attending a professional cooking school Joe began his career at the age of 16 and quickly made a mark for himself as a force on natural talent.

Joe worked in some of Washington D.C.’s finest restaurants, beginning his culinary career in the art of French technique at Lespinanasse.  After working at the acclaimed Bistrot Lepic in upper Georgetown and the exclusive Ritz Carlton on M street, Joe decided to head west.  He landed at El Bizcocho at the Rancho Bernardo Inn where he worked as Sous Chef under the direction of Executve Chef Gavin Kaysen. 

In mid 2006, Joe became the Chef de Cuisine at CHIVE, San Diego’s leader in innovative urban cuisine.  His creative small plates menu is touted as some of the best food in the city!  His style is traditionally French in technique with intricate layers of Asian and California accent.