Peach Connection

A notable enthusiast for bold experiences in food and life characterizes Bluepointe's Executive Chef, Doug Turbush.  His passion for the kitchen began at age fifteen in his native Wisconsin. 

Chef Doug's desire to learn every aspect of the restaurant business led him to a Bachelor's degree in Hospitality and Tourism Management from the University of Wisconsin in Stout, and later to the prestigious Culinary Institute of American in Hyde Park, New York, graduating with honors from both establishments.  He completed his internship at the American Club in Kohler, Wisconsin, and also spent two months completing an Intensive Spanish Immersion Course in Monterrey, Mexico.

Upon graduating from the CIA, a move to Minneapolis provided a position at the renowned Goodfellows restaurant where he got his first taste of Latin and Asian inspired American cooking.  Next was a move to Bangkok, Thailand, where he cooked both professionally and recreationally for more than a year.  Chef Doug describes the experience as a great personal learning era, as he was surrounded by new flavors and cooking techniques with thousands of years of history.

Chef Doug joined the Buckhead Life Restaurant Group in 1999 as chef tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe.  Shortly thereafter, he accepted the position of Sous Chef at Bluepointe, where he worked for two years under the direction of Chef Ian Winslade.  He was promoted to Executive Chef at Nava in 2001, where he energized the kitchen with his passion for Latin and South American cuisine.  At Nava, Chef Doug further developed his disciplined style, passion for bold flavors, fresh local ingredients and beautiful presentations - all trademarks of his cooking at Bluepointe today.

Chef Doug explains, "Bluepointe represents a new era in my culinary career, a chance to marry the flavors I worked with in Asia with contemporary presentations." Making the most of locally available produce, he devotes a great deal of attention to sourcing the finest ingredients possible and an ever-changing seasonal menu.

Chef Doug resides in Marietta and enjoys spending time with his wife, Pranee, originally from Bangkok, Thailand, and son, Jack, born in June 2002.  In his leisure time, he enjoys music, dining out and traveling