Executive Chef John C. Metz (left) and Chef de Cuisine Karl Gorline (right). Photo by Brandon Amazto.John C. Metz, the executive chef, CEO and co-founder of Sterling Hospitality, has partnered with Karl Gorline as the new chef de cuisine at the Woodall. Gorline most recently served as the executive chef and culinary director for ETR Group (Girl Diver and Char Korean Bar & Grill).
Gorline also previously served as the sous chef for Atlas Restaurant in the St. Regis, competed on Food Network’s “Chopped,” and was the chef de cuisine at Watershed.
Gorline will focus on local and sustainable sourcing when creating menus and coming up with ideas. Some of the new spring menu items Gorline will incorporate at the Woodall include:
- W. Hummus: white bean and cauliflower hummus, harissa, tahini, puffed sorghum and crisp laffa
- Tuna Tartare: diced kohlrabi, fried capers, horseradish, truffled ponzu, powdered black lime and marbled avocado
- Butternut Squash Pappardelle: butternut squash, Tuscan kale, madras pepitas, buttermilk chees and Fino sherry-fig jam
- Seared Scallops: roasted cauliflower, Tokyo turnip, butter chicken sauce, crisp okra and parsley root
Gorline also plans to implement a butchery program to introduce guests to different ingredients with themed tasting dinners and special events.
