Doug Turbush, formerly Executive Chef with Bluepointe restaurant in Atlanta, will be opening a new restaurant in East Cobb named Seed Kitchen & Bar. Turbush will be the owner/operator and executive chef. The tentative opening is this summer.
Seed Kitchen & Bar will feature a casual dining environment. The menu will reflect the chef’s culinary experience and global travels, highlighting a passion for bold and flavorful foods and a commitment to sustainability.
“I envision Seed as a place where families and friends will meet to enjoy modern comfort food, unpretentious service, a sleek setting and excellent value. Sourcing locally has been core to my approach to food since I began cooking. I want to create a fun neighborhood restaurant with a well-priced menu and a progressive wine program,” says Turbush.
To implement his vision for Seed, Turbush is collaborating with Ai3 of Atlanta, an Atlanta-based architectural firm specializing in retail and restaurant design. With planned seating for 135 patrons, Seed Kitchen & Bar will also have a bar, lounge and additional seating on the adjoining patio.
Chef Turbush’s culinary background includes a culinary degree from the Culinary Institute of American (CIA) in New York and a bachelor’s degree in Hospitality & Tourism from the University of Wisconsin. His restaurant career began at age 15 at a steakhouse in Wisconsin, after graduating he moved to Minneapolis based Goodfellow’s restaurant before heading to Bangkok, Thailand to explore the exotic flavors and techniques of Southeast Asia.
In 1999, Turbush joined the Buckhead Life Restaurant Group as chef tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe, where he worked under the direction of Chef Ian Winslade. In 2001, Turbush was promoted to Executive Chef at Nava. He went on to take the helm at Bluepointe where he has been Executive Chef for the past six years.