Jacob Siwak

The Climb

Broad training and floor-level service shaped Jacob Siwak before he became chef-owner of Forsythia. International Culinary Center, John Burroughs School, and Washington University are the formal markers, but the more useful apprenticeship ran through the dining room: busser, runner, then junior maître'd. That sequence teaches timing, pressure, and how the room moves before the first pan hits the fire. At Olmsted in Brooklyn, New York (2016–2018), the work split between line cook, morning prep, and front of house, giving Siwak a view of the kitchen from both sides of service. In 2018, he moved to SantoPalato in Rome, Italy as stage / full-time team member, a stint that carried Roman influence into the work that followed. Forsythia opened in 2020, and Siwak has led it since.

Today

At Forsythia in New York City, Jacob Siwak runs a kitchen built around clean execution and a clear point of view. His own shorthand is plain: "I'm the chef and owner of Forsythia, New York." The role fits a restaurant that relies on control rather than ornament. The cooking at Forsythia centers on Italian classics, with pasta as the core discipline. Siwak treats the category narrowly, drawing on Roman inspiration while keeping the room grounded in New York hospitality. That balance gives the restaurant a practical shape: direct food, measured hospitality, and no wasted motion. Midnight Roma Tomato Pasta, a 2025 featured recipe, shows the approach in one dish. Tomato sauce, Parmesan cream, and basil are the named components, and the plate reads as the house style in miniature: familiar elements arranged with enough precision to keep the flavors clear.

Signature

Jacob's signature dishes include Midnight Roma Tomato Pasta.

In Their Words “I'm the chef and owner of Forsythia, New York.”

Recognition

Jacob's honors include New York City Rising Stars Award (2025).