The days of January are passing quickly and the speed of construction is reaching a whirlwind pace to complete Chef Doug's newest restaurant. February will be here soon and this much-anticipated restaurant will be one of the first of 2016 to please diners of Atlanta and Chef's loyal Guests of East Cobb.
Chef Doug Turbush of Drift Fish House & Oyster Bar
What about the East Cobb neighborhood is special to you?
The people in this community are simply awesome. They helped make all of this possible and have shown so much support for what we are trying to do here. Plus, this is where I raised my family, so it means a lot to us.
Do you have a favorite part of the design process, and if so, what was it? I like the Vision Session, where we get the entire team to express what we really want to get across. Watching that materialize into a restaurant is a unique process and fascinating.
What advice would you share with someone who wants to build a restaurant from ground up? Spend the time and do the homework in the beginning on exactly what and where you want it. Once it's on paper, it's yours forever, good and bad. It's difficult to fix at that point.
If you could offer your teenage-self one piece of advice, what would it be?
You are so much cooler in your 30's and 40's, so don't sweat this phase. Go study cooking in Europe while you're young, 'cause it's too late now and weird for everybody.
What is your favorite kitchen tool/gadget?
Currently, the Garganelli Board makes my favorite pasta and gnocchi.
Are there any aspects of the menu inspired by your family?
Sure, my wife and mother-in-law are both great cooks. We cook a very simple grilled whole fish on the weekend at home, Thai style. I think you will see that pop up.
