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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