At his restaurant 4th & Swift in Atlanta’s Old Fourth Ward neighborhood, Jay Swift cooks up tantalizing dishes featuring seasonal and daily-changing market ingredients, such as a wood-grilled Niman Ranch steak with Caciocavallo Aligot cheese, braised mustard greens, french horn mushrooms and bell pepper-lime jus.
He began his career in 1976 in his native Baltimore, working at a seafood carry-out restaurant in high school. After paying his way through college with restaurant work, he decided to enroll in the American Culinary Federation Apprenticeship Program – he graduated first in his class. After working in Washington, D.C., Boston and New York City, he moved to Atlanta to head up South City Kitchen. He opened 4th & Swift in 2008.
He knows first-hand how integral restaurants are to the fabric of a community, and why they are a key economic driver for the state.
“The restaurant industry is important to Georgia because good restaurants add character and diversity to the community,” he says. “Restaurants also create great jobs for young people who need to work nights while attending classes during the day or who seek part-time employment to increase their flow of income. Restaurants improve the social fabric of a community by supplying a fun meeting place, while also attracting new visitors. Most of all, restaurants supply good food – and everyone loves good food.”
Swift recently celebrated his fourth year of 4th& Swift, which is often included on the list of best restaurants in the city. He is the chef co-chair for The Flavors of Atlanta, a culinary event that benefits the Georgia Chapter of the American Liver Foundation. He also supports Share Our Strength and has been invited to cook twice at the renowned James Beard House in New York.
“I am motivated by a desire to see my guests leave the restaurant happy every single night,” Swift says, “and to see my staff grow and succeed in their own careers.”
Why the GRA is important to our industry:
The GRA supports independent restaurateurs — like myself — by being an advocate in all the“big picture” areas where our power is limited. Political, agricultural and food safety issues are just a few of the areas addressed by the GRA more effectively than individual restaurant owners could on their own. The GRA also helps with networking, successfully communicates best practices and builds valuable relationships.
Major industry trends in 2013:
Healthier and more environmentally sound foods. I have noticed a trend toward smaller protein portions and larger servings of vegetables. I think people are demanding higher-quality ingredients, in addition to higher-quality preparations.
Most pressing industry challenges:
I anticipate the most pressing industry challenges to be meeting this growing need for higher quality, healthier and environmentally sound foods while also being able to balance cost and price effectively and at a profit. Sourcing and value perception will become increasingly important.
The other big challenge is the increasing burdens put on small businesses by the government. Through local, state and federal taxes, regulations and red tape, I believe the government creates several obstacles for anyone starting or working to maintain a small business. These issues need to be addressed for small operators to survive.