A new restaurant concept is coming to Halifax’s Muir Hotel this fall and this week, the Marriott Autograph Collection hotel announced the appointment of acclaimed Oliver and Bonacini executive chef Anthony Walsh as its creative culinary director.
In addition to creating innovative takes on classic Atlantic Canadian cuisine for Drift’s anticipated 2021 opening, the award-winning chef will also be consulting on food and beverage programs for Muir’s entire culinary portfolio, including the hotel’s private speakeasy and seasonal raw bar patio, as well as other concepts that are currently in development.
"With so much of my family living here in Halifax, Atlantic Canada has always been a very special place for me," said chef Walsh, who has partnered with Muir through an operating agreement with Oliver and Bonacini Hospitality. "I'm excited to work with some of the city's tremendous local culinary talent to showcase the East Coast's most beloved ingredients–all stemming from a vibrant community of artisans, producers, farmers and fishers."
Chef Walsh is currently in the process of putting together a culinary team for Drift, which is slated to open on the ground floor of Muir Hotel this fall for breakfast, lunch, and dinner.