Commis | James Syhabout | Chefs at Google

James Syhabout (pronounced See-HAH-boot), chef/owner of Oakland's fine dining hotspot Commis, will share his thoughts on cooking and demonstrate how to make a Commis-style citrus cured salmon soup.
James grew up in Oakland, watching his mother cook in Thai restaurants, and has been cooking ever since. He opened Michelin starred Commis in 2009, followed soon after by Box & Bells, the Dock at Linden Street, and Oakland's Hawker Fare. Each restaurant has its own unique concept. This week James is opening a giant outpost of Hawker Fare in SF's Mission district. Copies of the winter 2015 edition of hard-backed magazine Art Culinaire, featuring James, will be available for purchase and autographs after the demo.

[@kelleymacdonald5318]

Loved hearing Chef James thoughts! Commis is our favorite restaurant!

[@LLLAM-hf7xw]

Well, I love the bamboo soup, and Laap, I think those are Laos national foods. Hawkard title that sound like Singapore fast food fare.... Wish James title it a little difference...Hawkard Laos Food ...may be

[@0523761]

i am pretty sure you have a blood of a Filipino Chef James