Philip Speer's Dear Austin-San Antonio
Chef Philip Speer’s letter to the Central Texas hospitality community
illustration: Kyra Lee
Dear Austin-San Antonio,
I would like to take the time to express my gratitude to you, our Central Texas hospitality professionals; the driving force behind the creation of a dynamic food and beverage scene in our community. We are currently witnessing an exciting evolution in the hospitality profession, and I am proud and thrilled to see our community of food and beverage professionals leading the way.
I have noticed our best leading a shift towards compassionate leadership, enabling us to create healthy kitchens, balanced lives, and sustainable working conditions. This approach not only protects us from burnout and ineffective practices, but also opens new avenues for creativity. With balance, we can make space for the creative flow.
As we forge ahead on this new path for our restaurant profession, we have developed the awareness that it is increasingly important that we prioritize our own wellbeing. Too often, when we are working in restaurants with our typical long hours and high physical and emotional stress, sometimes challenging colleagues and guests, we have found that we have a lack of professional support to cope with these situations in a healthy way. It is crucial that we take the necessary steps to ensure our mental and physical health, such as allowing ourselves extra time for rest and recovery. In this ever-evolving industry, we are finally learning to put ourselves first to maintain a healthy lifestyle.
Additionally, as we strive to create new and exciting experiences, it is equally important to weave our own stories, cultural backgrounds, and experiences into the things we create. By doing so, we can craft dishes that are truly captivating, telling the story of our individual journeys. Our personal narratives are just as significant as the flavors we create—they offer an exciting opportunity to share our perspectives with others. Together, we can serve unforgettable meals that showcase our passion and creativity. And as students, we can learn about other peoples’ experiences by enjoying and celebrating their creations. This is the single greatest learning tool as a chef.
I am so proud of and inspired by the many organizations that have been created by and are operating in our communities: Good Work Austin, the Mike & Sherry Project, Ben’s Friends, Southern Smoke Foundation, HEARD, and Comedor Run Club to name just a few. I am grateful for all your efforts to ensure that the restaurant profession remains vibrant and healthy for generations to come. You are truly the foundation upon which this field’s exciting and promising future is built. The hospitality community in Central Texas is making remarkable progress, and I am beyond grateful for that.
Again, I thank you for your tireless leadership and unwavering commitment to the success of our restaurant community in Central Texas. I hope I speak for all of us when I say that we are sincerely indebted to you. With your invaluable contributions, we can transform Central Texas into a destination known for incredible food with some of the best local agriculture driven by your unique culinary stories.
— Chef/Owner Philip Speer of Comedor
