Chef Jon Sybert is the leading force behind Tail Up Goat in Washington, D.C. A native of Northern Virginia, Sybert has carved a distinguished path in D.C.’s culinary scene, with a notable tenure at Komi prior to opening Tail Up Goat. His culinary style is deeply rooted in an ingredient-based approach, with a strong Mediterranean influence, sourcing the freshest local produce. The restaurant, co-owned with his wife Jill Tyler and beverage director Bill Jensen, emphasizes a combination of exceptional food, an eclectic drink list, and warm hospitality. Tail Up Goat’s kitchen, known for its homemade breads, pastas, charcuterie, and whole animal butchery, reflects Sybert’s commitment to quality and innovation, with menu items often available for just one evening, showcasing the season’s best offerings. Sybert’s Michelin star was awarded in the first year that Michelin published their guide for D.C. and just a year after opening his creative outlet.
Previously Worked At
- Komi, Washington D.C. (Closed)
Previously Worked For
- Johnny Monis
Awards
- James Beard, Best Chefs Nominee, 2020
- James Beard, Best Chefs Semifinalist, 2019