Chef James Syhabout began his culinary career by working in his mother’s Thai restaurant. When he graduated from high school, he enrolled in the California Culinary Academy. Upon graduation, he began working at Betelnut in San Francisco and then Manresa where Chef David Kinch became his mentor. From there he opened Coi with Daniel Patterson. He also trained in Michelin starred restaurants in Spain and Britain. When his mother moved back to her homeland, he decided to learn more about the foods of his heritage. He incorporates his Asian roots as well as his global influences from restaurants
around the world.
The menu at Commis is seasonal and changing. Each night offers a new menu of freshly harvested and foraged from the land. A guest can choose from eight courses beginning with such varied offerings as
Chilled Asparagus Soup or Corned Pork Jowl Salad with Black Trumpet Vinaigrette in the summer. Autumn offerings could be a Salad of Autumn Roots or a Chowder of Chopped Kale. Entrees could be Slow Roast Sirloin of Beef with Caramelized Cauliflower and Spring Garlic Pudding or Grilled Lamb and Summer Beans with Goat’s Butter, Lavender and Grass. The dessert could be Chocolate Brioche Pudding with Caramelized Puffed Rice and Popcorn Custard. On the lighter side, you could be served Salted Wild
Plum Sorbet with Raspberries and Cream. All the courses are small and bite sized yet satisfying. Service is extraordinary with perfect pacing so you can enjoy each course to the fullest.
- Michelin, 2 stars
- AAA, 4 Diamond
Phone: (510) 653-3902
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.