Jay Swift

Chef, Restaurateur

Atlanta

Hailing from Baltimore, Jay Swift entered the culinary world early. He started out in the restaurant business to support himself through high school and college, and soon discovered his passion for food. Swift graduated first in his class from the American Culinary Federation Apprenticeship Program. After stints in Washington, D.C.; Boston; Baltimore; and New York, Swift made his way to Atlanta to head up the culinary team at South City Kitchen. After gaining plenty of recognition, he opened his own restaurant, 4th & Swift, in Atlanta’s eclectic Old Fourth Ward neighborhood. Concentrating on the freshest ingredients, 4th & Swift serves up modern American comfort food and is one of the hottest restaurants in town.

  • On February 18, 2013
    Jay Swift answered the question: Jay Swift

    What was the best trip Jay Swift ever took?

    San Francisco, Napa Valley, and then renting a car and driving down Route 1 to Los Angeles — all in a week’s time.
  • On February 18, 2013
    Jay Swift answered the question: Jay Swift

    What does Jay Swift always travel with?

    My wife. She’s not an item though. I usually bring my e-reader.
  • On February 18, 2013
    Jay Swift answered the question: Jay Swift

    What are Jay Swift’s favorite cities to visit?

    New York and San Francisco, mostly because of the restaurants. I haven’t been to San Francisco in three or four years, and there’s already a bunch of new places I haven’t been yet. New York, last time we were there, we went to Gramercy Tavern. That’s a classic — a favorite. But there’s always a bunch of new places to go to.
     
    My wife likes the shopping in New York, and I like Northern California for the outdoors and stuff, too. You can combine San Francisco and Napa into one trip, which is great. That’s convenient, especially if you’re a food or wine person. That’s a great vacation for a foodie or a wine enthusiast.
  • On February 18, 2013
    Jay Swift answered the question: Jay Swift

    How does Jay Swift come up with his menus?

    The menus are market-driven, more or less, and seasonal-driven. We try to make them around what we know is going to be available for the duration of the menu — what’s going to be freshest and, as much as possible, sourced the way we like. In the fall, you have vegetables like Brussels sprouts, cabbages and root vegetables — parsnips, turnips, rutabagas — and all the stuff you associate with fall harvest; we’ll use those ingredients and work around that. In summer, we’ll use tomatoes, asparagus and legumes and make the menu around that. So it’s pretty much harvest-driven, if you will; although some things you have year-round.