Josh Silvers created Syrah Restaurant out of a passion for food

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. 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.  Josh and Regina also own Jackson’s Bar and Oven named after their son Jackson.

Pan-roasted chicken Breast with spaghetti squash “carbonara”

Josh Silvers, Syrah Bistro & Wine Bar

Brined Chicken Breasts

2 cloves garlic

4 sprigs thyme

6 black peppercorns

1⁄4 cup kosher salt

1 tablespoon sugar

4 cups water

4 boneless, skin-on chicken breasts, about 8 ounces each (see Note)

1 tablespoon canola oil

1 spaghetti squash (about 21⁄2 pounds)

Carbonara Sauce

3 slices apple wood–smoked bacon, cut into 1⁄2-inch pieces

1 1⁄2 cups heavy cream

3 cloves garlic, minced

2 cups baby spinach leaves

1⁄2 cup grated Parmesan cheese

1 large egg yolk, beaten

Kosher salt and freshly ground pepper to taste

3 tablespoons chopped fresh flat-leaf parsley

For the brined chicken breasts: In a saucepan, combine the garlic, thyme, peppercorns, salt, sugar, and water. Bring to a boil over high heat, stirring until the salt and sugar are dissolved. Remove from the heat and let cool, then add several ice cubes until thoroughly chilled. Put the chicken in a bowl and pour the brine over it. Cover and refrigerate for at least 12 or up to 24 hours.

Preheat the oven to 425°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly oil a rimmed baking sheet and place the squash halves on it, cut side down. Roast until tender, about 45 minutes. Remove from the oven and let stand until cool enough to handle. With a spoon, scoop out the squash flesh; it will come out in long strands, similar to spaghetti. Set aside, or cover and refrigerate for up to 1 day before using.

Increase the oven temperature to 450°F. Drain the chicken breasts, pat dry, and let come to room temperature. In a large ovenproof skillet, heat the oil over medium-high heat. Add the breasts, skin side down, and cook until browned, 6 to 8 minutes. Turn the chicken over, transfer the pan to the oven and roast until opaque throughout, about 16 to 18 minutes.

Meanwhile, for the spaghetti squash carbonara: In a large skillet, sauté the bacon over medium heat until the fat is rendered and the bacon is browned, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the cream and garlic to the pan with the bacon fat and cook, stirring, until cream is reduced by half, about 6 minutes. Add the spaghetti squash and stir until coated and heated through. Add the spinach to the pan and stir until wilted, 1 minute. Reduce the heat to low and stir in the Parmesan, egg yolk, reserved bacon, salt, and pepper and cook for 1 minute, stirring constantly. Stir in the parsley.

To serve, divide the spaghetti squash carbonara among 4 dinner plates. Top each with a roasted chicken breast and serve at once. Makes 4 main-course servings

Wine Pairing: Sonoma County Chardonnay, such as Lynmar Russian River Chardonnay

Note: At Syrah, we use skin-on chicken breasts that have been deboned with the exception of the first wing joint, which is left on—a common cut in restaurants that’s referred to as the “airline” cut. Unfortunately, this cut is not generally available to home cooks, unless you buy whole chickens and cut them up yourself, or convince a friendly butcher to do it for you.