Drift Fish House & Oyster Bar, located at The Avenue East Cobb, offers a
seasonal menu of simply prepared coastal American fresh seafood, employing
both modern and age old live wood fire cooking techniques. Inspired by travels
and experience on all three US coasts and abroad, the cuisine is bound by no
border, but is always fresh, bold and driven by our obsession for quality.

From the same team behind Seed Kitchen & Bar and Stem Wine Bar, our approach is
familiar: we strive to provide amazing food, drinks and service in a sleek and
comfortable setting. As always, we strive to support local farms and artisans.

Owner — Chef Doug Turbush

Doug 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 — Brendan Keenan

As the executive chef of Drift Fish House & Oyster Bar, Brendan Keenan continues his fruitful history of collaborating with restaurateur Doug Turbush and pleasing East Cobb diners with his seasonal and spirited seafood dishes. Before helming the kitchen at Drift, Keenan served as chef de cuisine of Turbush’s Marietta restaurants Seed Kitchen & Bar and Stem Wine Bar since 2011. Prior to bringing his talents to Atlanta, he trained with James Beard Award-winning chefs Michael Mina and Julian Serrano in San Francisco.

“I have known Brendan for many years, and I trust him implicitly not only for his ability to create dishes that are both approachable and exciting, but also for his commitment to trying new techniques and flavors,” says Turbush. “From the very start, Brendan has been a major component of the high-quality dining experience that has made our restaurants successful.”

A graduate of the Culinary Institute of America in New York, Keenan’s resume includes working out West in top kitchens throughout San Francisco, Salt Lake City and Crested Butte, Colorado. His formative years were spent learning from some of the industry's best. Right out of culinary school, Keenan trained in San Francisco with Mina at Aqua and Serrano at Masa's. A move to Atlanta brought him to Woodfire Grill and then Bluepointe, which is where he first met Turbush. Keenan moved on to The Sound Table but later reconnected with Turbush for the opening of Seed. “Doug and I love collaborating; that’s always been one of the fun parts of working with him," says Keenan.

At Drift, the duo has fashioned a lively atmosphere where The Avenue’s bustling crowds gather around the raw bar over big platters of oysters. When crafting dishes, Keenan prefers to keep things simple and work within the seasons. “I don’t like to put too many elements on the plate. I try to keep my dishes clean and straightforward,” he says. This principle allows Keenan to showcase the best seafood species that the East and Gulf Coasts have to offer at Drift. The menu of local, sustainable seafood dishes includes shareable plates and raw bar items as well as larger-format entrées. Offerings range from oven-roasted clams, chilled seafood platters and a selection of crudos to a variety of po’ boys and lobster rolls and entrées such as wood-grilled whole fish and rib-eye. Keenan also puts new twists on classic seafood dishes like oysters Rockefeller. Never ones to limit themselves to serving only straight-up American cuisine, Keenan and Turbush relish in playing around with different flavors. Keenan uses his extensive travels as inspiration for creating exotic flavor profiles and playful nightly specials at the East Cobb restaurant.

Keenan currently lives in Downtown Atlanta. When he’s not cooking, he enjoys listening to music, working in his garden and traveling.

Director of Operations / GM — Jason Raymond

Jason 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 Pereiro

Over 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.