Portraits of Philly: Executive Chef Edwin De La Rosa of Middle Child Clubhouse

Resy: How long have you been working in restaurants? Have you worked in restaurants in other cities?

Edwin De La Rosa: I have been working in restaurants for about 10 years. I worked briefly in Boston at SRV, but Philadelphia has been my first true experience of what it means to cook in a major city. I am incredibly grateful for the opportunity to develop as a chef here moreso than anywhere else.

What makes the food scene in Philadelphia different? How does it stand out?

I believe that the accessibility and authenticity of the Philadelphia food scene is what sets it apart. I love that we have such a wide range of restaurants offering diverse dining experiences, from different cultural cuisines to unique approaches in guest service. This diversity makes our food scene both high-end and accessible, without compromising on the quality of the food or the service

What are you excited about eating and drinking right now? Where are you going out when you have a night off? Whose work is inspiring you?

I am really excited about the next iteration of Honeysuckle. It’s been incredibly inspiring to watch Cybille St-Aude and Omar Tate work through the ideation process, ultimately creating a space where they can showcase their culinary acumen and share their ethos with the world. Their approach to providing guests with an educational and enlightening dining experience is truly remarkable.

Whenever Bianca [my wife] and I get the chance to go out for a meal —which is rare, thanks to parenting, haha — we always choose Friday Saturday Sunday. We’ve celebrated some of our most special moments there with the FSS team, and we’re huge fans of Chad and Hanna [Williams].

As far as the work that inspires me the most, I have to give credit to Cybille St-Aude-Tate and Omar Tate, as well as Chad and Hanna Williams. I have always found that what they’re doing inspires my work in my own way. I have deep admiration for them as professionals and as human beings navigating this industry. Their work and approach remind me of the importance of doing things your own way — and doing them at a high level. It can be challenging to remain steadfast in your vision without letting outside noise interfere, but their example is a bold and motivating reminder of why it matters.

Philadelphia is blowing up. There are more than 100 new restaurants set to open in the city this year. How do you think that will change the industry? What do you hope changes from that growth and what do you hope stays the same?

I love the influx of new restaurants opening up — it’s bringing fresh energy and ideas to the city. I believe this will help shape the next frontier of our culinary scene and contribute to the overall growth of the city. Not only is it exciting to think about Philadelphia being recognized at higher levels, but expanding our dining options will also strengthen our ability to stand out and encourage us to acknowledge new talent.

What I really hope changes is that we see more diversity represented at the top of our culinary “totem pole.” I’d love to see more women and individuals from marginalized groups given the opportunity to achieve excellence in their respective fields. The more equitable we make this industry, the higher our ceiling will be.

How do people in the food community show up for one another these days? Where are you seeing the community coming together and how?

What I love about this city is how we all support one another. Everyone is accessible, and always willing to lend an ear or offer advice on navigating the complexities of managing a team. As a relatively young chef, I find it incredibly helpful to have access to seasoned professionals who are eager to teach and share their knowledge.

This city does a fantastic job of uplifting one another. It’s evident in how we celebrate each other’s new ventures and wins, and how we come together during times of need.

What are you focusing on right now that has you excited? Anything new in the works?

I am really excited about the work we will be doing at Middle Child Clubhouse. We’re developing a strong rhythm, and our team is building great chemistry. Our highly collaborative kitchen environment makes it easy for everyone to share ideas, experiment with their own recipes, and use me as a resource during the refinement process. What excites me most is seeing our cooks come in every day motivated, evolving in how they perceive their careers, and building sustainable futures for themselves — I take immense pride in witnessing this growth.

On the menu development front, we have a host of new dishes that will be making their way onto our menu over the next few weeks. I believe these additions will showcase our approach to New American cuisine at a high level while retaining the neighborhood feel we want everyone to experience. I truly feel that this will be a defining moment for us overall.

As a chef, a major focus for me is to become a stronger leader for my team and cultivate an exceptional work environment. This entire team inspires me and has helped shape the chef I am today. I owe it to them to continue pushing myself to become the best version of myself possible. I love this team!