The hotel’s creative culinary lead will be Chef Anthony Walsh who will oversee the property’s entire culinary portfolio, which includes Drift, located on the ground floor of Muir (1709 Lower Water St.), as well as the hotel’s private speakeasy and seasonal raw bar patio.
Chef Walsh will also be consulting on the food and beverage programs for several other Queen’s Marque district restaurant and bar concepts currently in development.
Serving breakfast, lunch and dinner daily, as well as weekend brunch and late-night cocktails, Drift will offer modern and innovative takes on Atlantic Canadian classics.
Paying tribute to the culinary traditions of Nova Scotia, Chef Walsh’s menus will have a distinctive and contemporary Maritime flair, featuring familiar and celebrated local ingredients.
One of Canada’s most revered and highly respected chefs, Chef Walsh first garnered attention as Executive Chef of Canoe.
There, his leadership, unrivalled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene.
Over the course of his 30-year career, Chef Walsh has received numerous awards and distinctions, including multiple gold medals from the Canadian Culinary Championships, Taste of Canada, Black Box and Salon Culinaire, as well as hosting at New York City’s esteemed James Beard House.
With Drift’s opening slated for fall 2021, Chef Walsh will be spending the next several months developing his culinary team and recruiting local talent. For more details about employment opportunities, please visit www.drifthalifax.com
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