Issue 11: That’s SAVAGE
Deep dive into that Savage lifestyle with Chef Dylan Saad and a seshion in progress…
Hiya Friends!
Week to Weekend admires creative individuals who not only have the drive to go after what they’re passionate about, but also individuals who help build our creative community. Sometimes, we just need a little spark of inspiration and we’re excited to spotlight these individuals who are making waves in the community with their creations.
Can you guess who our next feature is on? Here are some clues: 🍕 + 🥪 + 👕 + 🥁 + 🛹. If you’ve been a long-time fan of Primo Pizzakaya or Savage Sandwich, then you already know this issue’s guest of honor is Chef Dylan Saad!
We had a great time chatting and learning more about his creative process behind three successful and innovative businesses while learning more about what the SAVAGE lifestyle is all about.
Here are some flavorful inspirations and a look behind the curtain into some of the most innovative dining experiences you can try on island and a short but sweet Q&A with Seshion Apparel owners, Dana-Rae and Mikko Tenorio.
Stay hungry friends,
WW Team
Kickin’ it with Chef Dylan Saad
Chef Dylan Saad, 32, chef and rebel restaurateur of Primo Pizzakaya and Savage Sandwich Co. Owner of retail shop, The Loft.
Chef Dylan Saad is easy-going, humble, and behind his kind smile, we can sense his resilience and eagerness to help others pursue their passion.
Inspired by good food and amazing role models (his parents), the love and passion for culinary has always been in Chef’s blood. Before he was born, his parents owned a restaurant called Something Good in the early to mid-80s which offered grass-fed beef burgers and vegetarian cuisine.
Since moving to Guam when he was seven months old, he spent his childhood and young adolescent years observing his father's work in the food and beverage industry. The island’s unique flavor palette has also been the root of inspiration for all of his dishes, pairings, and style.
Chef’s culinary flavors are stitched together by his father’s Lebanese roots mixed with the Asian and island influences from his childhood growing up in Guam. His formal culinary training in the Philippines and The Culinary Institute in Hyde Park, New York, has helped sharpen his skill sets and pursue various ventures.
After gaining experience in the industry, Chef decided to return home in 2015.
“People ask why Guam? And I tell them that as time goes by… we get new stuff, new hotels, and new businesses, but the culture and the island never changes,” he says. “You come to Guam, and everything still feels like the way it’s supposed to be, and that nostalgic feeling and community is always what you crave for in a place to call home.”
For Chef, cooking isn't just about fusing two flavors or cuisines but ensuring that his experiences provide unforgettable experiences from walk-in to dining.
“That’s something we really push ourselves to deliver is something you never had before, especially for Primo. Putting the kitchen in the dining room is an experience that most people aren’t used to.”
Primo Pizzakaya – “Good Food for Good People”
Primo Pizzakaya truly lives by its motto, “Good Food for Good People.” Their revolving menu is one to push boundaries, delivering a new flavorful experience to the table that is also fun and inviting with a level of quality that is affordable for people to enjoy.
One of Chef’s first jobs was cooking at an Italian pasta and pizza joint in Austin, Texas. Cooking pizza has always been a meditative experience, inspiring him to name the restaurant after his dog and long-time travel companion – a Chocolate-Labrador/Rottweiler.
Embodying the “Savage” Lifestyle
At the start of the pandemic in 2020, Chef opened his SECOND restaurant. At the time, he wanted to do something different beyond borders.
Because in his rebellious words – ”why not?”
The name “savage” models after a particular lifestyle inspired by individuals who took the more challenging road, the ones who carved their individual paths and enjoy what they do.
He’s not only made these “savage” moves himself, but also continues to give back to the community.
“It’s about the food. It’s about what we’re doing.”
You see the rawness firsthand in the restaurant’s decor, which displays edginess and creativity by marrying the two worlds of art and skating together. The pre-loved boards decorated on the wall were donated by skaters from Santa Barbara and Tamuning skatepark and drawn/painted over by local artists.
📣 Special Announcement for ALL Artists: Savage provides a free platform for all artists looking to sell their art which they proudly display on the walls. All commissions go to the artists living that savage lifestyle.
A future (and big) goal for Savage is to build a skatepark that provides a safe space where people can feel accepted and feel like they belong to a community.
“I’ve skated, gotten hurt a lot.” Dylan said with a smile and continued to share why having a skatepark is important to him.
We lose a lot of the arts and culture with the progression of the community, so you miss these safe spaces for these kids to grow up in and find passion or something they’re interested in, whether it be basketball, dance, music or skating. I think it’s always important to make sure we have first a hobby that we enjoy doing and create a community around it.
Check out their awesome publication that gives us 90s vibes SavMag
💭 Did you know?
Savage’s signature Fancy Sauce was inspired by the film Step Brothers. As a fan of Will Ferrell movies, Chef told himself that one day he would carry this sauce at one of his restaurants – and so he did!
Primo’s ranch sauce was inspired by Lebanese flavors. Editor’s note: Hands down, one of the most refreshing ranch sauces I’ve ever tried! Perfect for also dipping pizza crust.
“We live our life for experiences and that’s what I think a lot of us strive for in life” - Chef Dylan
(We’re on board with that, Chef! CHEE-HOO!)
The Loft
Above Savage Sandwiches is the Loft – Chef’s newest business venture dedicated to creating a creative space for local brands and businesses. The Loft is also the culmination of creativity, community, and innovation. In other words – the Savage lifestyle.
🛍️ What’s on the shelf?
Savage gear
Seshion Apparel
BLKST
Catching Feelings
Suav Kicks
Isla Artisan Brands by Chef Dylan
Project Salt: Hand-crafted fine sea salt
Såli Sauce: Small-batch craft hot sauce
Grab your exclusive gear and handcrafted goods that make great gifts for faraway loved ones missing home. ✈️
Isla Artisan - Behind the Flavors of Project Salt and Såli Sauce
Project Salt
Chef Dylan and his team process and harvest sea salt from Guam’s surrounding sea waters, picked up by a sea captain who ventures beyond Guam’s reefs. The result? The ocean’s finest salt that’s perfect for dipping mango and cucumber.
Såli Sauce
The name of this hand-crafted hot sauce is ode to the endemic Micronesian Starling (Såli in CHamoru). The donne’ sali, which Chef explains as the “holy grail of hot peppers,” translates to “the pepper from the black bird.”
The donne’ såli pepper is hard to cultivate without the seedling from the Micronesian Starling and the population of the bird is presently restricted to Coco’s Island and Andersen AFB.
All proceeds go to the conversation efforts of the Såli, including supporting Martin Kastner and Olympia Terral’s ongoing work of restoring the bird’s population; over the last eight years, they have successfully brought the bird’s population to triple digits.
🍜 What Does Chef Dylan Eat Throughout the Week and into the Weekend?
CD: Not good, I’ll tell you that! (haha). I want to eat what I enjoy, and I love Japanese food. Most of the restaurants I go to are all the izakayas on island like Doraku and EZ-KAYA by Jimmy. Of course, Rice and Ramen and Mosas Joint are some of my favs.
The Loft has a “Seshion in progress…”
From friends and lovers to business partners and parents, Dana-Rae Tenorio & Mikko Tenorio have been hustlin’ since high school (2011) building Seshion Apparel. What we love about this down-to-earth and hard-working duo is that they are in constant creator mode.
Creative processes and communities are ever-evolving or and as Dana and Mikko put it, are constantly “in seshion.” Their creations of shirts, socks, hats, stickers and lanyards are centered around different types of social events - from sports, music and the car scene.
WW: How did Seshion Apparel get its start?
SA: When we started this business, we were just kids trying to help our neighboring island of Japan with their tsunami relief. Session means a period devoted to a particular activity, a social gathering of any activity chosen. We wanted to do a “Sesh” to raise money and do what we could by making shirts. We loved the spelling Sesh and ended up with "Seshion."
WW: How do you stay creative during your week to weekend?
SA: We get inspiration from all kinds of activities, from playing sports and spending time with family to music and watching the sunset during family beach days. Basically, from the daily activities we do, we are always jotting down ideas. When we are ready to draw up a design, we go to our "junk drawer" for inspo.
You can get their merch over at The Loft, online or follow their IG where you can keep track of their pop-ups.
Events
March 11, 2023: Bank of Guam’s Hagåtña City Run & Block Party
📍 Race starts at the Bank of Guam Headquarters
City Run Show time: 4 PM
City Run Go time: 5 PM
Register for the run here
March 17-19, 2023: Malesso’ Gupot CHamoru/Crab Festival
Enjoy a fun day of crab culinary competitions, talaya (fishing net) throwing, coconut husking and jet ski racing, along with great food taking place throughout the weekend.
📍 Malesso’ Veterans Sons & Daughters Pier Park
Time: TBD
March 19, 2023: Ina Wellness Sound Bath Meditation
This event was created with the intention of supporting you to take a pause to reconnect to yourself. These small group sessions held close to the new moon are the perfect opportunity to reflect and restore your inner balance.
Session 1: 5:00-6:30 PM
Session 2: 7:00-8:30 PM
Register here
Esta Later!
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