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.


We believe:
  • 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.
It starts with us…

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.

General Manager — Chris McNeill

Chris McNeill, who serves as general manager for Drift Fish House & Oyster Bar boasts more than a decade of experience in the hospitality industry but originally had a very different career path in mind. When he started a nine-year span with the Buckhead Life Restaurant Group, he was also studying biomedical engineering at the Georgia Institute of Technology. Despite graduating with honors in 2005, it didn’t take McNeill long to realize that his day job in hospitality had become his true passion.

“I took one job interview in my field,” he says. “By that time, I had fallen in love with the food and beverage industry. It’s been a really great fit for me.”

McNeill’s career began at former NHL legend Willi Plett’s restaurant, Willi’s Sports Bar and Grille in Woodstock, Georgia. In 2002, he started as a food runner at Kyma and moved through the ranks of the Buckhead Life company, eventually becoming head bartender at Bluepointe, a position he held from 2006 to 2011.

It was there that McNeill was approached to help open Doug Turbush’s Seed Kitchen & Bar, along with now-managing partner Jason Raymond. “I jumped on the opportunity to get in on the ground floor with Doug and Jason,” McNeill says. “It’s awesome to work for a company where everyone is so close. We started out as friends with like-minded passions, and as we grow, that continues to be the case.”

As beverage manager for both Seed and its sibling, Stem, McNeill was given a front-row view of the workings of both establishments. “I’ve been serving guests at both Seed and Stem since they opened, so I know what our customers expect when they visit us," McNeill says. "I’ve always worked hard to make sure that we live up to those expectations while also executing Doug’s vision.”

At Drift, that means working with Turbush to maintain the restaurant’s reputation for the finest seafood and highest-quality ingredients. McNeill leans on a top-shelf staff to help execute those visions. After all, as any general manager knows, a restaurant is only as good as its workers. “We have a team of rock stars. Their determination and hard work makes my job very easy.”