JOHN C. METZ ANNOUNCES KARL GORLINE AS THE WOODALL’S CHEF DE CUISINE

ATLANTA, GA / AGILITYPR.NEWS / April 12, 2022 /  Upscale Neighborhood Concept Launches New Globally Inspired Spring Menu

John C. Metz, executive chef, CEO, and co-founder of Sterling Hospitality, is thrilled to partner with Karl Gorline as the new chef de cuisine at his Westside Village restaurant, the Woodall. Gorline, who previously served as the executive chef and culinary director for ETR Group (Girl Diver and Char Korean Bar & Grill), as well as Atlas Restaurant in The St. Regis, and who recently competed on Food Network’s “Chopped,” brings two decades of experience to his new role.

“I am absolutely exhilarated to have Karl join our team at the Woodall. His passion, energy, and creativity inspire me as we take our restaurant to the next level. Chefs like Karl bring their best every day. He will help influence me and our team, elevating our food and service,” says Metz. “It is that type of passion which builds successful, long-lasting relationships and neighborhood institutions. The food and drinks taste better when you are supporting your favorite local chefs and neighborhood restaurants,” Metz emphasizes. 

“This has been a great opportunity for me to get back to a more local cuisine; the new American style of the Woodall’s menu speaks to me,” says Gorline, who describes his cuisine as eclectic but familiar and comfortable. “I am really excited to partner with John and the team. We have very big plans to create some incredible food, new specialties, and concepts along our journey,” exclaims Karl.

Gorline shares Metz’s passion for creating approachable food and beverage where guests have the option to order “outside the box,” but can always rely on familiar favorites with a twist. While he takes a classic approach to his culinary techniques, he prefers to stay on the cutting edge when it comes to flavor, presentation, and ingredient combinations. Local and sustainable sourcing is at the forefront for Gorline. This drives his menus and ideas, as well as helps the restaurant stay connected with the community.

Some of the new spring menu items 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
• Smoked Chicken Meatballs – seared chicken meatballs, miso apricot glaze, smoked yogurt, pickled mustard seed, and chervil
• Butternut Squash Pappardelle – butternut squash, Tuscan kale, madras pepitas, buttermilk cheese, and Fino sherry-fig jam
• Cacio e Pepe – gnocchi, lump crab, Parmigiana Reggiano, melted leeks, black pepper and leek ash
• Seared Scallops – roasted cauliflower, Tokyo turnip, butter chicken sauce, crisp okra, parsley root

Furthermore, Gorline plans to implement a butchery program and introduce guests to unique ingredients with themed tasting dinners and other special events in the coming months.

Gorline got his start in the hospitality industry in Ocean Springs and Jackson, Mississippi. Then he moved to New Orleans at the age of 28 to serve as the executive chef of August and looks back on this transition as a turning point in his culinary career. “Working in New Orleans really reinvigorated me and reminded me why I do this for a living,” he says. “I was able to get back to basics and experience true camaraderie with my team. This field has a unique way of helping me keep that sense of community in perspective.”

Following his time at August, Gorline moved to Atlanta to work as the chef de cuisine at Watershed for two years before moving on to a sous chef position at Atlas at The St. Regis. His most recent role included overseeing all culinary operations for both Girl Diver in Reynoldstown and Char Korean Bar & Grill in Inman Park.

With his extensive experience, Gorline believes that part of his leadership role is to operate his kitchen as an educational facility. “Along with John’s influence, I always want our staff to be fully equipped to take on larger roles when their time comes,” he says.

For more information on the Woodall, please call 404-343-4424, visit thewoodall.com or follow the Woodall on Facebook and Instagram.

About Sterling Hospitality

Sterling Hospitality operates Marlow’s Tavern, which offers classic American tavern fare with an upscale twist, and Sterling Culinary Management, which specializes in creating on-site restaurant and café options for the corporate dining industry as well as event management services, and the Woodall, which serves a globally inspired take on contemporary favorites. In 2021, Sterling Culinary Management was named 40^th of the Top 50, food service companies by Restaurant Business. For more information, visit marlowstavern.com and sterlingculinarymanagement.com.

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