Thursday, February 11, 2016

Doug Turbush Assembles Top-Shelf Team for Drift Fish House & Oyster Bar

When stocking soon-to-open Drift Fish House & Oyster Bar with talent, chef/restaurateur Doug Turbush had only to look around the family tree. Longtime team members Brendan Keenan, Jason Raymond and Jose Pereiro all previously contributed to the success of Turbush’s other Marietta restaurants, Seed Kitchen & Bar and Stem Wine Bar. Keenan has served as chef de cuisine, Raymond as general manager and sommelier and Pereiro as mixologist at the popular East Cobb restaurants. Although the three gents bring different hospitality backgrounds to the table, all three share Turbush’s passion for providing impeccable service and extending exciting new culinary experiences to guests. As executive chef, Keenan carries a well-honed knack for creating seasonal and spirited seafood dishes to the helm of Drift. A Culinary Institute of America - New York graduate, Keenan garnered years of experience out West in top kitchens of San Francisco, Salt Lake City and Crested Butte, Colorado before heading east to Atlanta’s The Sound Table, Woodfire Grill and Bluepointe -- where he met Turbush. Raymond, raised in a restaurant family and holding bachelor’s and master’s degrees in hotel management, will pour his years of dining, wine and beverage management experience into his role as director of operations and sommelier. Complementing Raymond’s passion for wine is beverage manager Jose Pereiro’s fervor for the art of mixology. This cocktail-crafting whiz and 2012, 2014 and 2015 winner of major cocktail competitions will shake up the East Cobb cocktail scene from behind the Drift bar. You won’t have to wait long to enjoy fresh, sustainable seafood at lively and casual Drift. The restaurant will open later this month in The Avenue East Cobb. Follow along on Facebook and Twitter for updates.s.

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