Chained Rabbit is a bar in Burbank between light and superstition, and at the intersection of San Fernando and Alameda. We focus on craft cocktails and elevated bar food. We have a nice variety of tasty beers and knowledgable folks behind the bar. We are in a area in which we are called, Chained Rabbit.
Executive Chef Josh McKnight
Josh McKnight started his career at the age of 21, cooking under the James Beard-recognized Chef Chris Michaels.
McKnight then moved on, working 7 years as an Executive Sous Chef with Alan Jackson, chef and owner of the Los Angeles-coveted Lemonade chain of restaurants. McKnight has assisted Jackson in successfully executing events such as the Golden Globes, the Emmy’s and the BET Awards. In addition to working events with Jackson, McKnight was also a contributor to The Lemonade Cookbook by Alan Jackson and Joann Cianciulli.
After creating a name in the event world, McKnight found himself working as a lead chef with the catering at Animal, the Los Angles restaurant named by Bon Appétit as that year's "11th Most Important Restaurant in the U.S". He considers Jon Shook and Vinny Dotolo important influences in his budding career. By 2015, The Umbrella Company (L.A. EATER's Cocktail Bar of the Year) was featuring "Brunch by Josh McKnight".
McKnight has also worked with Chef Eric Greenspan (Food Network) for over 14 years. Greenspan is credited as McKnight's biggest influence in all things culinary.
With the referral from Susan Feniger (Top Chef Masters), Josh finished his third year as Queen Latifah's Los Angeles private chef, as well with Kendrick Lamar (Pulitzer Prize). For the last 6 years, Josh has also has the pleasure of working along side Simon Majumdar (Food Network judge/broadcaster) as his traveling chef companion. Recently Josh was cooking for John Mayer in the recording studios for 5 months, which has led to multiple stints with "Dead & Co".
McKnight is currently overseeing Chained Rabbit's kitchen (Recently named "Top 100 best places to eat in L.A. by YELP) and continues to receive compliments about the food and his charm. He also wrote this bio.