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| Doug Turbush by Nikki Brown Doug Turbush grew up in Wisconsin in a family that often dined on fast food. He did not become a chef because he craved gourmet food, but it did lay the groundwork. Turbush attended the University of Wisconsin, in Stout, and studied Hotel and Restaurant Management. His original goal was to become a hotel manager, but while there one of his professor’s tapped into his hidden talent of cooking. The course was to design a restaurant from the ground up: find a location, choose a theme, stay within budget and create a menu. At the end of the semester he received rave reviews from classmates and most importantly his professor. After spending all of this time thinking he would manage a hotel, Turbush realized he liked to cook and he was good at it. With a little help from his professor, Turbush set his sights on the CIA, the Culinary Institute of America. The CIA is the most prestigious education to chefs around the world. He then completed his internship at the American Club in Kohler, Wisconsin. To round out his education, he completed an intensive Spanish Immersion course in Monterrey, Mexico. Turbush then moved to Minneapolis and met Chef Kevin Cullen at Goodfellows. Cullen is one of the nation’s leading chefs of Southwestern American cuisine. He then discovered an opportunity of a lifetime. Turbush found an ad in the paper; someone looking for a chef to help open a cafe in Bangkok, Thailand. While in Thailand, he was surrounded by new flavors and techniques with thousands of years of history. It is an overwhelming task to open a restaurant but he grew professionally and personally from the experience. When it was time to leave Thailand, Turbush headed for Atlanta on the advice of his former college professor. That advice led him to Pano Karatassos, of the famed Buckhead Life Group restaurants here in Atlanta. Because he is extremely well versed in southwest cuisine, Nava was a natural fit. Over the next 9 months Turbush worked his way through the entire kitchen learning about every dish, and every spice. Everyday in the kitchen at Nava the food, the spices and all the flavors are tasted and put to the test to ensure the perfect combination of flavors end up on your plate. Turbush prides himself on tasting every item because he believes that proper seasoning is the true test to a great meal. The dedication and thorough style in which Turbush operates his kitchen gave him another wonderful opportunity. He was offered the position of Sous Chef at the newly created Bluepointe, another restaurant in the Karatassos empire. Again, Turbush immersed himself in the discovery of new recipes, flavors, and cuisine. Opening a restaurant is an endless list of things to do; yet Turbush knows the pay-off lies in the rave reviews from friends, family and hopefully the happy patrons. Though opening a restaurant can be tiring, it is one of Doug Turbush’s favorite parts of the restaurant business. I asked if he would like to open a restaurant of his own and of course the answer is yes, but that will have to be on the back burner for a while. Turbush has a passion for the art of food and after tasting his creations you will have proof of his unique gift. |
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| Executive Chef Doug Turbush. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Click here to read an article by Doug Turbush on The History of Southwestern Cuisine. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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