Ryan  DeNicola at Chi Spacca

Bio

Ryan DeNicola is the Executive Chef at chi SPACCA. Born and raised in Southern California, he was taught the importance of quality ingredients at an early age. At the age of eight, he helped his grandmother and father in the kitchen which laid the foundation for a lifelong passion.

Accolades

  • 30 under 30
    Zagats
  • Best New Restaurant
    Esquire Magazine's

My Restaurants

Behind the Scenes

Chef Ryan  DeNicola reviews  at post.venue.name
"The man, the myth, the legend... Dario cecchini. Never seizes to amaze. Reciting Dante on top of the counter! #dariocecchini"
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Chef Ryan  DeNicola reviews  at post.venue.name
"Warm beef salad."
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Chef Ryan  DeNicola reviews  at post.venue.name
"To beef.. or not to beef!!!!"
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Chef Ryan  DeNicola reviews  at post.venue.name
"Rosemary up the ass! A Dario cecchini classic. Beef "sushi" (as Dario calls tartare) studded with fresh rosemary, will be seared slightly and served VERY rare. #dariocecchini"
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Chef Ryan  DeNicola reviews  at post.venue.name
"Hell's Bell's!!!"
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Chef Ryan  DeNicola reviews  at post.venue.name
"Butchery class with Dario"
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From My Menu

Chef Kuniko Yagi reviews Focaccia di recco at Chi Spacca
$$$$ | Italian, | Takes Reservations
Hancock Park
1 Review
"This focaccia is very thin, almost like a pizza, and it even has cheese on it. It’s a regional specialty and it’s very interesting."
Chef Dana Cree reviews Pane bianco with n'duja at Chi Spacca
$$$$ | Italian, | Takes Reservations
Hancock Park
1 Review
"The thick-cut white bread is roasted in the wood-fired oven until crispy and oily on both sides. That alone would be enough, but served with the spreadable salami, n'duja, it's out of control."
Chef Nathan Lyon reviews Pollo alla diavola su crostone at Chi Spacca
$$$$ | Italian, | Takes Reservations
Hancock Park
1 Review
"I normally shy away from chicken dishes when it’s so easy to make chicken at home, but this roasted chicken is insane. Seasoned with paprika, cayenne, salt and pepper, it’s juicy, nicely spiced and makes the perfect shared dish. The best part? It’s roasted on top of a thick slice of chef Nancy Silverton’s signature bread so that every drop of delicious chicken jus is soaked up and ready to be devoured. Utensils optional."
Chef Ethan Speizer reviews Beef and Bone Marrow Pie at Chi Spacca
$$$$ | Italian, | Takes Reservations
Hancock Park
1 Review
"This pie is not for the faint of heart. Rich, beefy and marrow-y, it's served with rich mashed potatoes (no butter in there at all...😉). Bring a party of 4+ and go to town on this pie and their other large profile meat"

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