Commis | James Syhabout | Chefs at Google

TL;DR

James Syhabout, a renowned chef, discusses his passion for cooking, the influence of his mother, and the concept behind his various restaurants in an interview with Art Culinaire magazine.

Transcript

LARS RYSSDAL: All right. Thank you. Good morning, still. Everyone, hope you're hungry. Great to be here today. We're absolutely thrilled. This is our first time with "Art Culinaire" magazine coming to the Zagat Kitchen here at Google. And we-- myself and Carol Newman, who's sitting right over here-- publish a magazine that has been in existence for... Read More

Key Insights

• 👨‍🍳 Syhabout's upbringing in his family's restaurant influenced his decision to become a chef.
• 😋 He found inspiration in European cuisine, which was very different from the Thai food he grew up with.
• ❓ Syhabout's restaurants represent different aspects of his personality and culinary style.
• 🥳 Collaboration and creativity are integral parts of his approach to running the restaurants.
• 😤 Syhabout values instinct and encourages his team to add their own ideas to the menu.

Questions & Answers

Q: How did James Syhabout's upbringing in restaurants influence his decision to become a chef?

Syhabout grew up in his family's Thai restaurant and developed a love for cooking from a young age. He embraced his role in the family business and knew early on that he wanted to pursue cooking professionally.

Q: What sparked Syhabout's interest in European cuisine?

Seeing the great chefs of Europe on television sparked Syhabout's curiosity. He was drawn to the elegance and beautiful food they created, which was a stark contrast to the humble Thai food his parents cooked.

Q: What is the concept behind Syhabout's restaurants, Commis, Hawker Fare, and The Dock?

Each restaurant represents a different aspect of Syhabout's personality and culinary journey. Commis reflects his training and discipline, Hawker Fare delves into his Thai heritage and love for street food, and The Dock celebrates the sense of community and uniqueness of West Oakland.

Q: How does Syhabout approach collaboration and creativity with his team?

Syhabout believes in giving his team a sense of ownership and encourages collaboration in creating new dishes. He values their input and wants them to feel proud of their contributions to the restaurant's menu.

Summary & Key Takeaways

• James Syhabout grew up in restaurants and knew from an early age that he wanted to become a chef.

• He found inspiration in the great European chefs and decided to pursue a culinary career.

• Syhabout's restaurants, including Commis, Hawker Fare, and The Dock, each represent a different aspect of his personality and culinary style.