HALIFAX — Muir Hotel announced Chef Anthony Walsh as its creative culinary lead. Walsh will be responsible for the property’s entire culinary portfolio, including Drift, located on the ground floor, a private speakeasy and a seasonal patio. He will also be working on food-and-beverage programs for several Queen’s Marque concepts in collaboration with Oliver and Bonacini Hospitality.
Drift serves breakfast, lunch and dinner daily, in addition to weekend brunch and late-night cocktails. Walsh’s menus feature a variety of familiar Maritime classics made with local ingredients. With Drift’s opening planned for fall 2021, chef Walsh will be recruiting his culinary team over the next several months.
“With so much of my family living here in Halifax, Atlantic Canada has always been a very special place for me,” says Walsh. “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.”
The celebrated chef first gathered attention as executive chef of Toronto’s Canoe, where his leadership, craftsmanship and vision for Canadian cuisine left a permanent mark on the country’s fine-dining scene. Throughout his 30-year career, Walsh has received many awards and distinctions, including multiple gold medals from the Canadian Culinary Championships, Taste of Canada, Black Box and Salon Culinaire.
“We’re delighted to have chef Walsh join us, bringing his robust culinary experience and expertise to Muir and the surrounding Queen’s Marque district,” says Scott Armour McCrea, Chief Executive Officer of The Armour Group Limited, owner and operator of Muir Hotel and Queen’s Marque. “Nova Scotia has a rich and evolving culinary landscape, which we’re honoured to become a part of. We aim to create a distinct dining experience that fosters connection amongst people and place.”