Cooking by Instinct, Not Science
William Bradley’s cooking philosophy revolves around intentionality—an obsessive focus on originality and sensory precision. While some chefs meticulously study the science behind their dishes, Bradley trusts instinct and palate above all else.
“I understand that there is a science element. I respect the science element. I’ve studied it, I’ve seen it, I know about it,” Bradley explained. “But I’m more of a feel guy.”
This intuitive approach results in dishes uniquely identifiable as his. Take his signature Egg and Rice, a dish that perfectly encapsulates Bradley’s culinary ethos: texture-driven, temperature-conscious, and strikingly original. “You’ve never seen that before anywhere,” he emphasized, underscoring the careful thought behind every component.
His aversion to culinary trends is just as deliberate. When describing his process, Bradley noted, “I pay attention to what’s going on to stay clear of it.” Instead of following the culinary zeitgeist—small tartlets were a recent example Bradley explicitly avoids—he prefers to forge his own path, creating dishes that remain distinctly memorable and unapologetically Addison.
It’s a singular focus that requires remarkable discipline, and Bradley is unwavering. “Authenticity is everything to me,” he repeated, reinforcing the core of his culinary identity. And for Bradley, authenticity means his guests leave craving what they’ve experienced—an experience that belongs to Addison alone.
A Culinary Album, Not Singles
Bradley’s insistence on originality goes deeper than just avoiding trends—it permeates every aspect of Addison, from dish composition to the lighting, music, and even the subtle details diners might overlook. Each meal is a carefully curated performance, reflecting his belief that the restaurant experience is as much emotional as it is sensory.
“When you walk into a restaurant, it’s a blank canvas, and you’re coming to see us perform,” Bradley explained. “You need to see our style.”
He likens dining at Addison to listening to a great album rather than a collection of singles. “I’ve always looked at a menu as an album, not a single,” he said. “There’s some albums you put on—you want Radiohead. I need the whole album.” Each dish at Addison is meticulously crafted to flow into the next, creating a cohesive journey rather than a mere succession of impressive bites.
Bradley openly acknowledges the delicate balance between artistry and craftsmanship required to create a truly memorable culinary experience. “Some chefs become too artistically focused and sometimes suffer on the craft side,” he observed. “You need to understand that they both need to exist.”
This duality defines Bradley’s work: his intuitive, artistic instincts guided by unwavering technical discipline. It's a balance he continually refines, perpetually unsatisfied with perfection and relentlessly driven to improve.
Yet the pursuit of originality and perfection isn't just philosophical for Bradley—it's an obsession that dictates every aspect of Addison, down to details most diners never consciously notice.
Bradley is hyperaware of even the smallest imperfections. Reflecting on the previous night's dinner service, he immediately identified issues that required correction: "The lighting is too bright on one of the tables...the AC is too cold in one room," he noted. "I see things and feel things that I don't think a lot of people do. But that's what I'm supposed to do. You go there and you don't even notice it—I think that's the ultimate."
This relentless scrutiny underscores what Bradley considers the hallmark of truly exceptional dining—consistency. For Bradley, consistency isn't merely about repetition; it's a disciplined dedication to improvement, an unwillingness to accept "good enough." “Consistency separates a restaurant that's world class," he explained simply.
Despite Addison’s significant accolades, including the recent retention of its third Michelin star, Bradley refuses complacency. "There's 20 things that I'd like to change from last night today," he confessed openly. His perfectionism never rests, continuously pushing him—and by extension, Addison—to greater heights.
