Josh Silvers Perfil del Chef

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Josh Silvers is the Chef and Co-Owner with his wife, Regina, of Syrah Restaurant. Guided by a passion for food and a long-standing family tradition, Chef Silvers combines classical training with an unorthodox style and an abundance of influences found in the Bay Area.

Josh credits his father, Don Silvers, for launching his interest in restaurants. Don Silvers, a former Chef, renowned author and professor of kitchen design at UCLA encouraged his son to begin his professional apprenticeship when he turned seventeen by arranging for him to train under Chef Barry Marcillac at the City Hotel in Columbia, a 3-star restaurant. It was there that Josh found his passion for all aspects of the culinary arts.

With an insatiable curiosity and a strong work ethic, Josh has seen his cuisine develop through the years. In the early days, after garnering a firm foundation in classical French technique, he continued is official training under Cindy Pawlcyn at Mustard's Grill in Napa, where he learned a freer approach to California home-style cooking.

Josh was always convinced of his calling. Through the 80s and early 90s, he mastered the techniques of professional cooking and found his inspiration and personal vision for his dream restaurant.

In 1999, Josh and Regina moved to the heart of wine country where they could open Syrah, in a place Josh calls a "Chef's playground." With a creative flair, adventuresome spirit and a lot of hard work, they opened Syrah to rave reviews. Local restaurant critics immediately recognized Josh's talent and enthusiasm calling him "the Chef to watch" and the "the best Chef in Sonoma County". The San Francisco Chronicle noted that "when Chef Silvers is cooking on all four burners, it's magical!" Syrah Restaurant has been voted the county's "supreme" local favorite and best restaurant in Santa Rosa by Zagat, The Wine Spectator calls Syrah one of the top restaurants in wine country and USA Today selected Syrah's pan-seared duck breast with crispy polenta cake, figs stuffed with duck liver mousse and braised greens as one of the top twenty dishes in the country.