Ryan  DeNicola

Ryan DeNicola

Los Angeles

About Ryan DeNicola

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.


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

Where I Go Out

At My Venues

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