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

My Venues

Where I Go Out

Behind the Scenes

"It was a pleasure hosting the cookbook signing for @autentico_cookbook by Rolando Beramendi. His food is simple, beautiful, and exemplifies what Italian cooking is all about. Go get Autentico the cookbook as a gift for a friend."
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"Today after @dariocecchinimacellaio butchered half of a cow in our kitchen, @adamperrylang came by with @mags1620 and we ate beef ribs they made for our staff meal. Today was a very good day. Thanks to APL and his team for the insanely delicious ribs!!! #itwasaverygoodday Oh and I stole this photo from @lil_soliloquy because I was too overwhelmed with happiness to take a picture."
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"Three types of empanadas: pipian, cheese, and beef. Colombia loves fried food!"
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"Thomcord grapes. Some products blow your mind and make you wonder what you had been eating most of your life."
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"Salmon, rice, salmon roe, thinly sliced omelette. Too good."
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At My Venues