Drift Fish House & Oyster Bar in East Cobb announced Wednesday that Thomas Hill would be the restaurant’s new executive chef.
Hill first met chef/owner Doug Turbush in 2008 when they worked together at Atlanta’s Bluepointe, the now defunct American/Asian fusion restaurant from Buckhead Life Restaurant Group. Since that time, Hill has worked in Alaska and Oregon, including the kitchen of Portland’s Le Pigeon under James Beard award-winning chef Gabriel Rucker before moving back to Atlanta to work for Turbush at Seed Kitchen & Bar and Stem Wine Bar.
The Georgia native said via press release, “Spending nearly five years on the West Coast shaped how I look at food and the way I think it should be treated.” Hill credits his time working under Rucker for shaping him as a chef and for his desire to continue to cook and not simply be part of the “finished product” before a dish hits the table.
Expect Hill’s menu at Drift to blend touches of fine dining with comfortable familiarity like roasted pumpkin ravioli with shrimp or New Bedford sea scallops with brown butter cauliflower puree and prosciutto.
All Drift Fish House news [EATL]