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NEWS/ARTS | Vol. 23, No. 5, April 22, 2010
(Eat Guide 2010)

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New Boss In Town

by Sean Boone

New World Landing Hires New Executive Chef

This month, New World Landing embarked on a new path of culinary enlightenment. Two weeks ago, the South Palafox restaurant and banquet hall hired Tony Wall as its new executive chef and operations manager.

For the last nine years, Wall has been the executive chef and owner of Matisse, an oceanfront restaurant in Belmar, New Jersey. In 1999, Wall was responsible for opening all of the restaurants in the Beau Rivage in Mississippi and assisted Steve Wynn in opening restaurants at the Bellagio in Las Vegas. He worked for the Grand Hyatt in Manhattan for 10 years and has also worked for Hyatt hotels in Hawaii, New Orleans and Chicago.

In 1998 he was voted one of the top six chefs in the United States, and in his early days, he beat Chef Emeril Lagasse in a New Orleans Food Competition. Wall has also been featured in "Cigar Aficionado," "Food Arts," "Success" and "Hotel & Restaurant News." In addition to cooking for four U.S. presidents, he has prepared his culinary art on the Food Network, NBC's Today Show and for several Super Bowls.

Wall says his first goal for New World is to set a new level of excellence for its menu.

The chef is using a new Sunday brunch starting on April 25 as a way to showcase many new changes.

"I'm using that as a catalyst for changes in the food," he says. "It's going to be an elaborate display of Mediterranean salads... signature seafood dishes, etc.

"The difference in the brunch is it's going to be a la carte, and you'll pay one price and receive Bloody Marys or champagne with your meal," he adds. "If you want Eggs Benedict, you let the server know and they will prepare it instead of it being pre-made. There will also be a different menu item every weekend."

Wall says he's excited to be in the new position and looks forward to the challenges ahead -- even if they take some time to tackle.

"I'm doing it with slight changes over time," he says. "It's like a big shipit takes a long big turn or it will tip and sink. We started a staff meeting every Thursday with department heads basically to review our hospitality. As people, we want to constantly do things to improve our lives. We want to keep that same mindset in the workplace."