Meet Our People: Anna Cade and David Hooper of Silky O’Sullivan’s on St. Patrick’s Day in Memphis

Sitting at the heart of Beale Street, Silky O’Sullivan’s is a place where live music, legendary drinks, and deep Irish roots come together to create an unforgettable experience.

David Hooper and Anna Cade are two hospitality veterans with over 71 years of combined experience in the hospitality industry. Since taking ownership in December 2022, they’ve embraced the challenge of preserving Silky’s legacy while bringing their own passion and expertise to the table.

Can you introduce yourselves and share a bit about your background in the hospitality industry?

We’ve worked in just about every position - starting in fast food as teenagers, then moving through cooking, bartending, serving, and management. David had been a manager at Silky’s since 2009, and I worked at Huey’s since 2007 before we took the leap into ownership.

What drew you to the hospitality industry?

I love people and giving them an experience to remember. As a kid, it was a very special occasion when we were able to go out to eat. Over the years working in restaurants I found it very gratifying to have the ability to make a customer smile and make a memorable experience for them. This love for people and the ability to make memories for people lead us both to choose the hospitality industry as our career.

How did you come to own Silky O’Sullivan’s, and what has that journey been like?

David had a deep love for Silky’s and he wanted to keep it going. We approached Joellyn Sullivan about purchasing, and she decided it was time to sell and it made perfect sense to sell it to us. 

It took over a year to work out all the details, and it was an emotional roller coaster. Excitement mixed with a sense of adventure diving into the world of ownership. Before purchasing Silky's I thought I knew everything about restaurants. I laugh at that now - there is so much more that goes on behind the scenes that I was unaware of.

28 months later and we have come such a long way, overcoming hurdles and learning a ton. We are so thankful for our support system (like Joellyn and the owners of Huey’s) being there for us  throughout the whole process.

St. Patrick’s Day is huge for Silky’s. What does prep look like leading up to the big day?

Prep for the annual Silky O’Sullivan Saint Patrick's day parade begins the day after it ends, writing down notes for what worked and what we could do differently next year to improve. 

Joellyn Sullivan is a promoter for Silky's and is instrumental in organizing the annual parade. She heads the Irish eyes of Memphis, who have been putting on the parade for 52 years. They do all the heavy lifting, gathering the royal court, making the crown for the king from the Memphis metal museum and much more. Vicki Gill, our GM is the "unofficial secretary" that coordinates banners, carriages, limousines and police escorts.

What’s your favorite part of the St. Patrick’s Day Parade on Beale Street? Any favorite memories?

Our favorite part is when you take a second in the middle of the madness to look around and see everyone having a great time, in one mindset celebrating Memphis. Everyone coming together, draped in green and all here for the same thing and having a blast. 

What are some must-try menu items or drinks for someone celebrating St. Patrick’s Day at Silky’s for the first time?

During the month of March, we feature corned beef and cabbage - it's a two-week process to corn our own beef and you're not going to find it better anywhere else. We offer this meat in sandwich form all year long.

You must try the world famous "Diver" and share it with your friends. It's a large gallon paint bucket drink with a multitude of straws for sharing with all your friends. If asked, you will be told it is made of furniture polish, spanish fly and roto rooter juice.

Q: What do you think makes the Memphis hospitality industry unique?

Memphis sprang up from a military fort and gritty river port to the birthplace of blues and rock n' roll. With its civil rights history and places like Graceland, we have a reputation as a barbecue capitol. We have southern charm and culture like no other place.

If you had to take a visitor to three places in Memphis outside of Silky’s, where would you take them?

People already know to go to Graceland, Sun Studio, Stax Museum, and the National Civil Rights Museum-these are all great.

I always suggest something off the beaten path, the Big River Crossing, which bridges Memphis to Arkansas across the mighty Mississippi. It's awe-inspiring, standing on top of the bridge and watching one of the river barges run under it.

If you're headed to Main Street, you should visit one of the best dive bars in the country, Earnestine and Hazel's - it’s said to be haunted!

What advice would you give to someone looking to get into the hospitality industry?

First thing we say? Run! (Kidding)!

The hospitality industry can be extremely rewarding and challenging but you have to have a passion for people and a real love working with different personalities in an unique environment.

Thank you, Anna and David, for sharing your story with us!