Drift Fish House & Oyster Bar offers a seasonal menu of chef driven sustainable seafood centered around a live wood fired grill and oyster bar. We don’t just talk about sustainability, we are leading the effort as the first restaurant in Georgia to be an official partner of the Monterey Bay Aquarium’s Seafood Watch program. We are committed to procuring the highest quality sustainable seafood available ensuring a viable future of our oceans for generations to come.
OUR CORE PURPOSE
It starts with us…
- We can create genuine connections with our community by providing an innovative and unforgettable dining experience.
- We can inspire our team to find passion in their work by providing opportunities for learning and growth.
- As the first restaurant in Georgia to partner with The Monterey Bay Aquarium Seafood Watch Program, we can make a positive impact on the health of our oceans by leading the effort for sustainable seafood in our state.
Owner — Chef Doug TurbushDoug Turbush is carving out a niche for himself within the East Cobb community, creating approachable neighborhood restaurants that feature local ingredients prepared simply and elegantly. The acclaimed chef opened Marietta's Seed Kitchen & Bar in 2011, serving chef-driven, modern American cuisine. He followed that with Stem Wine Bar in 2013, featuring European small plates and a variety of Old World and New World wines. Drift Fish House & Oyster Bar was added to the roster in 2016. Becoming one of the area’s most acclaimed restaurateurs is “beyond my wildest dreams,” Turbush says. “All this began because I was just trying to open one restaurant close to my house.”
Prior to his entrepreneurial debut, Turbush was executive chef of Bluepointe in Atlanta, a AAA-rated, four-diamond fine dining restaurant. While there, he created a tremendous following and garnered many awards for his deft hand with modern Asian-inspired seafood dishes, sushi and prime steaks. Turbush also gained extensive experience working in kitchens such as Buckhead's Nava, Goodfellow's in Minneapolis, Minnesota, and The American Club, a AAA five-diamond resort in Kohler, Wisconsin.
His menus reflect the flair of an international traveler who has lived and worked in Bangkok, Thailand, and has traveled extensively to bring bold and exciting tastes to his tables. Experience, and particularly his tenure at Bluepointe, helped hone the commitment to high-quality ingredients that has become a hallmark of the menus at all three of his restaurants. “The driving force has always been quality,” he says of his career. "I never let my guard down as far as my standards and what we let in the back door of the kitchen. As a chef, you can have the greatest menu in the world, but it doesn’t mean a thing if you don’t have the very best ingredients. Making sure we have that commitment to local sourcing and local ingredients is my top priority.”
Turbush graduated with honors from The Culinary Institute of America in Hyde Park, New York, and holds a Bachelor of Science degree in hospitality and tourism management from the University of Wisconsin.
The East Cobb community has embraced Turbush and his restaurant teams. Both Seed Kitchen & Bar and Stem Wine Bar have earned a reputation for genuine hospitality and high-quality food, wine and cocktails. As a result, they’ve served as the cornerstone of a rapidly developing restaurant scene and paved the way for Turbush to open Drift. “Since we opened Seed, I think we’ve counted 16 restaurants opening within a mile and a half of the restaurant,” he says. “I’d love to claim credit for it, but I don’t control the economy, which has definitely brought more dining business to the area. To see the level of cuisine and the number of places for foodies here in East Cobb these days is great.” Turbush’s dedication to the highest-quality food and service, along with a commitment to the connections between chef, farmer and community, are proving to be a recipe for success.
Executive Chef — Tom HillAs the executive chef of Drift Fish House & Oyster Bar, Thomas Hill reunited with restaurateur Doug Turbush, whom he first worked with in 2008 at Atlanta’s Bluepointe, to bring East Cobb diners seasonal seafood dishes with progressive flavor combinations. His passion for seasonality and letting the natural beauty of his ingredients shine reinvents the way many of his guests are used to dining north of the Perimeter.
“Spending nearly five years on the West Coast shaped how I look at food and the way I think it should be treated,” says Hill, whose culinary career took him to Oregon and Alaska. “For our guests at Drift, I want to introduce them to ingredients they don’t normally have access to and show them how ingredient-driven dishes can completely change the dining experience.”
Prior to Drift, Hill served in the kitchens of Turbush’s other restaurants - Seed Kitchen & Bar and Stem Wine Bar - after moving to Atlanta from Portland, Oregon, where he had been working at Le Pigeon under Gabriel Rucker. Hill credits Rucker for shaping both his culinary style and the way he views his role as executive chef. “It’s nice to see an executive chef who still works on the line and is part of the entire process of running a restaurant and not just the finished product,” he says of Rucker. “I knew that was the kind of chef I wanted to be.”
At Drift, Hill has done just that. “Although I’m handling invoices, scheduling and collaborating with our team on specials during the day, I still work through service to expedite and jump on the line. Getting in there and cooking, that’s the best part,” he says.
Hill, a Georgia native, got a taste of the restaurant industry during high school, bussing tables and washing dishes until he worked his way up to line cook. After a semester in college, he realized he’d been bitten by the culinary bug and decided to go all in. Upon graduating from Le Cordon Bleu College of Culinary Arts in Atlanta, Hill went on to work as lead poissonnier at Rathbun’s before moving to Homer, Alaska, to serve as lodge chef at Within the Wild Adventure Co. In both of these positions, he worked primarily with fish, honing his technique and continuously developing new recipes and menus.
In 2011, Hill moved to Portland, Oregon, to work for Little Bird Bistro and Le Pigeon, where creativity was encouraged and no dishes were off limits. From these career experiences, he developed a penchant for making fine dining more accessible by injecting familiar home-style dishes with pristine ingredients and exciting flavor profiles to pull diners out of their comfort zones.
Hill currently lives in West Marietta with his wife and children. In his spare time, he enjoys brewing beer and making hot sauce.
Director of Operations / GM — Jason RaymondJason Raymond’s passion for hospitality and wine fused when he became general manager and sommelier for chef and restaurateur Doug Turbush’s Seed Kitchen & Bar and Stem Wine Bar. In his new role as director of operations and general manager of the latest restaurant in Turbush’s ever-expanding empire, Drift Fish House & Oyster Bar, Raymond is calling on hospitality management skills that he was seemingly born with.
“My parents owned a restaurant, so I grew up in this business and truly enjoy it," Raymond says. "Training staff in the ways of genuine hospitality is very rewarding. And I love the entertainment value of wine; the way it brings people together.”
Raymond’s formal hospitality career began in 2002 after he earned a bachelor’s degree in hotel management and a master’s degree from Switzerland's Centre International de Glion. He spent three years as a private dining and restaurant manager at the Boca Raton Resort & Club in West Palm Beach, Florida, before moving to The Breakers, where he discovered his passion for wine under the tutelage of master sommelier Virginia Philip. “That’s really where I fell in love with wine,” he says. In 2008, Raymond opened the City Fish Market in Boca Raton for the Buckhead Life Group before relocating to Atlanta to become the beverage manager for Bluepointe. A year later, he was hired by Turbush and finally got the opportunity to combine his management experience and his knowledge of wine as general manager and sommelier for Seed Kitchen & Bar and Stem Wine Bar.
At Drift, Raymond’s mission is to execute Turbush’s vision of a chef-driven restaurant featuring an approachable menu of creative, sustainable seafood offerings, locally sourced produce, wood-fired specialties, quality meats, house-made desserts, modern cocktails, craft beer and wine. As sommelier, he focuses heavily on whites and lighter reds to complement the seafood, along with "some really cool sparkling wines by the glass," he says. “Many people have been drinking wine their whole lives but don’t know much about them—maybe just one particular wine they really enjoy. For some, trying new wines can be very intimidating. I like being able to broaden their horizons about what they’re drinking and hopefully introduce them to new and unique wines they will love.”
Bar Manager — Jose PereiroOver the course of a career spanning more than 14 years on two continents, Jose Pereiro has nurtured a talent and passion for creating high-quality cocktails. In his new role as bar manager at Drift Fish House & Oyster Bar, Pereiro draws upon his extensive hospitality experience and his creativity, overseeing the Marietta restaurant’s bar staff and a complex craft cocktail menu that emphasizes top-shelf spirits and ingredients.
Pereiro’s love of cocktails started in his home country of Venezuela, where he began working as a bartender at Maranello, an Italian restaurant in Barquisimeto, at the age of 17. After two years there, he moved to America and Atlanta, landing a job as a bar-back at Rosa Mexicano in Atlantic Station in 2006. Before long, “the manager noticed my passion and knowledge about spirits, and I became a bartender,” Pereiro recounts. In 2008, he relocated to Miami to help open a new Rosa Mexicano location on South Miami Avenue.
It was in Miami that Pereiro began taking his career and his love of cocktails to the next level. He became head bartender at Rosa Mexicano, joined the United States Bartender’s Guild and became involved in the city’s craft cocktail scene. “At that point, I started competing in bartending competitions,” he says, “learning more about bartending techniques and craft cocktails.” Upon returning to Atlanta, Pereiro met Doug Turbush and continued honing his craft as a bartender at Seed Kitchen & Bar, while also continuing to participate in competitions. The cocktails he created for Seed have won first place at the 2012 Remy V cocktail competition and the 2015 Ketel One Master of the Mule competition in Atlanta, as well as the 2014 Fernet-Branca cocktail competition in Miami.
Those accomplishments only fuel Pereiro’s drive to continue crafting one-of-a-kind, hard-to-resist concoctions. He relishes the challenge of creating a cocktail menu to complement Drift's upscale-casual seafood offerings. “I’ve always had a passion for craft cocktails, and I’m bringing my best with our team to build an amazing cocktail program for Drift,” he says.