Jacob Siwak
Forsythia | New York
February 2025
Although he had a bubbling passion for cooking, St. Louis-native Jacob Siwak moved to New York to pursue a career in film and advertising after graduating college. It wasn’t until 2015, when he grew tired of pointless pitch meetings, that he finally took a leap of faith and enrolled in culinary school. A year later, Siwak got his first industry job at Olmsted, where he joined the opening team as a busser and runner before becoming the junior maître’d. Once he graduated, he started in the kitchen, occasionally working the line and doing morning prep while still taking on shifts in the front of house during service. In 2018, Siwak left and went on a solo trip to Rome. While there, he staged at SantoPalato, Chef Sarah Cicolini’s modern trattoria. The experience was eye-opening for Siwak, who—inspired by the creative atmosphere and thoughtful culture of the restaurant—returned to Rome three months later to join the team full-time.
When he came back to the United States, Siwak knew he wanted to open a restaurant of his own. He staged in kitchens around the city, but missed the camaraderie and creativity of the small, intimate, and comforting restaurants he found in Italy. In 2020, Siwak opened Forsythia in the Lower East Side. At the pasta-focused restaurant, well-executed and clever takes on Italian classics are the name of the game, but Siwak’s emphasis on his staff, his guests, and the community is integral to the restaurant’s identity as well. Since opening, they have expanded into the space next door, turning the former laundromat into a “pasta room” where Siwak teaches weekly classes and showcases the work of local artists. He has also worked to build a more sustainable and equitable model for his employees. From block parties to collaborations like his ‘Suppli Summer’ series, which raised money for the Food Education Fund, Siwak is finding ways to engage guests and neighbors while giving back to his local community.
