The Woodall Restaurant

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April 2026 

by Shannon Doyle Bell

Photos courtesy of Sterling Hospitality

Step inside the Woodall and the design immediately signals that this is more than a restaurant, it is an experience shaped with purpose. This is largely due to the work and order of John C. Metz, CEO, Executive Chef and Co-founder of Sterling Culinary Management. When we launched our inaugural issue, Metz stepped forward immediately to support the vision. He didn’t just lend his name, he backed the momentum of Atlanta’s Upper Westside with the same conviction that defines his career.  

In March, the Woodall celebrated five years here, and that milestone reflects the kind of leadership Metz practices every day: intentional, community-driven, and built to last. 

A CAREER BUILT FROM THE GROUND UP

Metz, built his career through discipline, talent, and relentless standards. He started in his father’s restaurant as a dishwasher, moved into prep, took over the kitchen, and never looked back. That early experience shaped how he leads today, with respect for every role and an insistence on excellence at every level. Metz earned his degree in Hotel & Restaurant Management from the Pennsylvania State University and graduated at the top of his class from the Culinary Institute of America In New York City, he trained and worked inside some of the country’s most respected kitchens, including 21 Club, Tribeca Grill, Park Avenue Café, Montrachet, and Della Famina’s. Metz didn’t simply learn the craft, he mastered it. He then led research and development for Carlson Restaurants Worldwide, driving brand expansion and opening restaurants in 12 countries. He sharpened his strategic instincts on a global stage and brought that expertise back to Atlanta. 

DESIGN THAT TELLS A STORY

Metz, brought the design team at O’Kelly Kasprak on board with a clear vision for the space: create a sophisticated Southern mood that anchors the fresh culinary direction he envisioned for the restaurant’s steak, seafood, and cocktail program. The result is an atmosphere that feels luxurious without ever losing its approachable neighborhood energy. 

The restaurant occupies a converted brick warehouse, a setting that provided the perfect canvas for what Metz describes as a design approach rooted in “nostalgic futurism.” The concept blends industrial history with modern elegance, allowing the building’s character to frame a contemporary dining experience. At the center of the room, a striking wall mural by Georgia-raised artist, Thomas Turner, commands attention.     

Paired with a gleaming brassy back bar, the artwork anchors the room and sets the tone for the entire space. Together, they create a focal point that radiates movement, energy, and conversation. Around these elements, O’Kelly Kasprak layered textures and materials that soften the industrial bones of the building. Metallic accents, warm woods, modern lighting, and whitewashed brick establish a palette that feels both polished and inviting. Sculptural furniture and curved seating add intimacy, particularly in the perimeter booths where guests can settle in for a quieter experience. The design extends beyond the interior walls. One of the restaurant’s defining features is how the bar flows seamlessly onto a sprawling patio, spilling into the promenade of the surrounding retail district creating a natural extension of the restaurant itself.

Guests gather around communal tables communal tables and outdoor banquettes, where a roaring fire pit creates a welcoming focal point. From the backside of the bar, servers deliver food and cocktails directly to the patio, allowing the outdoor experience to mirror the energy and hospitality inside.

For Metz, the design reflects the philosophy behind every concept he creates. “Our restaurants are known as places where friends and neighbors can gather and feel welcome,” Metz says. “It’s fresh, exciting, and modern. We love this area, and we wanted to create something unique and one-of-a-kind for a unique, one-of-a-kind neighborhood.”

LEADING THE INDUSTRY FOWARD 

In 1996, Metz co-founded Hi Life Kitchen & Cocktails and introduced an upscale neighborhood concept built around fresh, local ingredients years before that approach became mainstream. He followed with Aqua Blue in 2001, further cementing his reputation as a culinary innovator. Through Sterling Culinary Management, he transformed corporate dining by delivering chef-driven,  restaurant-quality experiences inside workplaces and luxury communities. Today, as CEO and Executive Chef of Sterling Hospitality (the Woodall) and co-founder of Marlow’s Tavern, Metz leads with clarity and purpose. 

Metz drives impact beyond his own concepts. The Atlanta Business Chronicle named him “Atlanta 2020 Most Admired CEO,” recognizing both performance and leadership. He serves on national and local boards, including the National Restaurant Association and Georgia Restaurant Association, and has held leadership roles with Distinguished Restaurants of North America (DiRoNA).He also chaired the Culinary Institute of America’s Board of Trustees and earned induction into the CIA Alumni Hall of Fame, along with recognition on the inaugural CIA Alumni Walk of Fame in 2025.

CREATING PLACES WHERE COMMUNITY MATTERS

Metz pairs business leadership with philanthropy. He has raised more than $2 million for charitable causes and launched the Sterling Futures Foundation to expand decades of community investment. He chooses to lead from the front, inside boardrooms, kitchens, and community initiatives alike. He doesn’t open restaurants. He builds gathering places. He shapes culture. He strengthens neighborhoods. That same commitment fuels Woodall’s presence in the Upper Westside. Five years in, the property stands as part of a broader movement that champions thoughtful development, local energy, and long-term investment in community life.

FIVE YEARS STRONG ON THE UPPER WESTSIDE

As the Woodall marked five years in Atlanta’s Upper Westside in March, the anniversary signals more than longevity. It reflects vision backed by action. It reflects leadership that shows up. It reflects belief in the neighborhood’s future because of its leader who champions the district’s growth and embodies the spirit of the Upper Westside as entrepreneurial, collaborative, and forward-thinking.

Five years in, the momentum continues. And leaders like Metz ensure it only accelerates. “When we opened The Woodall five years ago, the goal was simple, to create a place that felt like it belonged to the Upper Westside from day one,” said Metz.

“This neighborhood has welcomed us with open arms, and it’s been incredible to watch it grow while building relationships with our neighbors, guests, and local partners. Restaurants are about more than food and drink, they’re about community, and we’re proud to be part of the fabric of the Upper Westside.”   

As the Woodall marked five years in Atlanta’s Upper Westside in March, the anniversary signals more than longevity. It reflects vision backed by action. It reflects leadership that shows up. It reflects belief in the neighborhood’s future because of its leader who champions the district’s growth and embodies the spirit of the Upper Westside as entrepreneurial, collaborative, and forward-thinking.//