Chef Biography
Wally Joe’s culinary career started in his family’s restaurant, KC’s in Cleveland, Mississippi. By the time he completed his teenage years, he had learned the basics of cooking at his parents’ stoves and decided to pursue a dual degree in banking and finance at the University of Mississippi. During college, he traveled extensively throughout the United States, Puerto Rico and South America. After graduation in 1987, he returned to the family restaurant and began his cooking career and experimenting with new ideas.
KC’s Restaurant reputation and success rose with the ascension of Wally Joe to the stoves. In 1994 he was invited to cook at the James Beard House. In 2002, he moved on to Memphis where he opened Wally Joe Restaurant to numerous accolades, including 4 Stars from the Commercial Appeal newspaper.
In 2011, after four plus years of planning, he opened a new restaurant in East Memphis called Acre in a converted home in residential east Memphis, with a menu to die for. In 2015, it’s difficult to get reservations, but well worth it!
Recipes
Grilled Mississippi Quail, Marinated in Hoisin, Szechuan Chilies, and Sesame with Sweet Potato Polenta
Serving: 4 Print Grilled Mississippi Quail, Marinated in Hoisin, Szechuan Chilies, and Sesame with Sweet Potato Polenta By Great Chefs November 11, 2015 Wedges of polenta, char-grilled quail, and balsamic syrup seem reminiscent of Italy, a “comfort” dish. But the chef kicks the quail flavor with a marinade made from Asian hoisin sauce, sesame oil, […]
Grilled Yellowfin Tuna with Ratatouille, Risotto, Grilled Shallots, and Red Wine–Morel Sauce
Serving: 4 Print Grilled Yellowfin Tuna with Ratatouille, Risotto, Grilled Shallots, and Red Wine–Morel Sauce By Great Chefs November 9, 2015 Sushi-grade tuna is perfect for flash-grilling and serving with the inside very rare and the outside seared. For this dish, the tuna is served with ratatouille, a wonderfully flavorful blend of squash, eggplant, onions, […]
Crème Brûlée Napoleon with Bourbon Crème Anglaise
Serving: 6 Print Crème Brûlée Napoleon with Bourbon Crème Anglaise By Great Chefs November 9, 2015 Four layers of crisp phyllo pastry and vanilla custard create the towering napoleons. They are served with bourbon-laced crème anglaise, an unusual touch. Ingredients Custard Egg Yolks – 6 Sugar – 1/2 cup Heavy Cream – 2-1/4 cups Vanilla […]
Restaurant Information
Phone : 901-818-2273
Address : 690 S Perkins Rd, Memphis, TN 38117