Chad Williams' Dear Philadelphia
Chef Chad Williams of Friday Saturday Sunday's letter to the Philadelphia hospitality community
Illustration: Mario Zucca
When I think about Philadelphia and the chefs that call this city home, I'm filled with a sense of pride for what we've been able to accomplish over the last few years. I'm amazed by the way our generation has been able to grab the torch from the greats who came before us and continue to grow and broaden the culinary soul of our city. And to those who have positioned themselves as the next in line, you seem to shine brighter than us all.
When I left Philadelphia as a young cook, I wanted to learn in great Michelin-star restaurants in New York and San Francisco and immerse myself in the culinary trenches and innovative kitchens that these cities are renowned for, hoping to refine my skills and develop my own unique cooking style. I felt like there were secret recipes and magic sauces that I couldn’t get anywhere else. I needed to bring these home. When I returned to Philadelphia with a Moleskine full of recipes, I had an epiphany…they were already here. There wasn’t a cuisine or style of cooking that wasn’t a bus ride away. We had old wizards and young apprentices creating some of the tastiest food I’d ever had. Philadelphia had grown into one of the best food cities in the world, and the awards began to follow.
It's impossible not to be overwhelmed by the guiding hand of the deep culinary history of Philly. The markets that have been operating for decades continue to inspire from season to season. The stories from the great restaurants of the past that are being handed down to the younger generation (hopefully along with a few hand-written recipes worth their weight in truffles), and chefs-turned-mentors continue to help illuminate the often murky paths to success. The old has kindly brightened the way for the new.
And as a first-time restaurant owner, I can honestly say I wasn’t prepared for the struggles, worries, and missteps that come along with the job. Cooking was the easy part. Everything else that comes with ownership, that's where the challenges were. Without the sage advice from other restaurateurs, I would not have survived, let alone thrived. I’m optimistic that the success of restaurants like Friday Saturday Sunday help embolden the upcoming talent in the city, encouraging them to put down roots here, knowing that they don’t have to run to another big city to get the recognition they work so hard for. We will support their dreams and their ambition, however big or small. We will help them craft their own definition of success. The way I see it, the national attention and the awards the city has received isn't the pinnacle but a waypoint on our ongoing journey.
Our commitment extends beyond maintaining a standard—it calls for a continuous elevation, an inspired push towards innovation, and an embrace of collaboration. As members of the Philadelphia restaurant community, we owe it to our beloved city to explore uncharted territories, discover novel flavors, and create experiences that transcend the ordinary.
—Chad Williams, Chef/Owner of Friday Saturday Sunday
