His name notwithstanding, Swift’s rise in the culinary field has been methodical and covers 30 years. A Baltimore native, Jay started out in the restaurant business at the age 14 and restaurant work financed his high school and college English education. After two and a half years of college, he decided to follow his passion – and palate – and he switched gears and headed back to the kitchen. Jay enrolled in the American Culinary Federation Apprenticeship Program and graduated first in his class. During his apprenticeship, he worked under Certified Master Chef Rudy Speckamp. Upon graduation, Jay worked at the venerable Mayflower Hotel and in the kitchen of noted restaurateur Bob Kinkead's 21 Federal in the nation’s capital.
Boston was the next stop in his carefully crafted culinary career where he worked as Line Chef for Lydia Shire at Biba. Jay eventually returned to his native Maryland, where he worked at both the Polo Grill and Windows at Baltimore’s Renaissance Harborplace Hotel. His next move was to New York City to become the opening chef for Foley’s Fish House at Times Square. Jay then headed south and took the reins at South City Kitchen in Atlanta. He won raves for his successful overhaul of the restaurant’s contemporary Southern menu. And South City Kitchen was designated one of the top twenty restaurants in Atlanta by the Zagat Guide during Jay’s tenure.
Jay is also active in the Atlanta community. He serves as the chef co-chair for TheFlavors of Atlanta, a popular culinary event that benefits the Georgia Chapter of the American Liver Foundation. Jay also supports Share Our Strength’s campaign to end childhood hunger with his participation in Taste of the Nation and Give Me Five event. And he has been honored with two invitations to cook at the renowned James Beard House in New York City.
Now Jay brings his passion and a modern approach to traditional American comfort food with the opening of 4th & Swift in the historic Old Fourth Ward.
G E N E R A L M A N A G E R S E T H R O S K I N D
A true Atlanta native whose family has been in the Morningside neighborhood for almost 90 years, Seth has spent the better part of his adult life in the restaurant business starting as a stock-busser with The Public House with the old Peasant Group. From there he moved to North Carolina and spent seven years at the award winning Restaurant La Residence in Chapel Hill where he built the bulk of his wine education. Two more years were spent working for Chef Shane Ingram at the 4 Diamond restaurant Four Square.
In 2004, Seth moved back to Atlanta to be closer to his family and was honored to work as the General Manager at Woodfire Grill with Chef Michael Tuohy. It was at Woodfire where Seth's focus for regional and sustainable products was honed and has since driven his beverage lists.
Seth has been with 4th & Swift since late 2008.
Serving Dinner Nightly:
Sunday
– Thursday 5:30 PM until 10:00 PM
Friday & Saturday 5:30 PM until 11:00 PM
His name notwithstanding, Swift’s rise in the culinary field has been methodical and covers 30 years. A Baltimore native, Jay started out in the restaurant business at the age 14 and restaurant work financed his high school and college English education. After two and a half years of college, he decided to follow his passion – and palate – and he switched gears and headed back to the kitchen. Jay enrolled in the American Culinary Federation Apprenticeship Program and graduated first in his class. During his apprenticeship, he worked under Certified Master Chef Rudy Speckamp. Upon graduation, Jay worked at the venerable Mayflower Hotel and in the kitchen of noted restaurateur Bob Kinkead's 21 Federal in the nation’s capital. 
A true Atlanta native whose family has been in the Morningside neighborhood for almost 90 years, Seth has spent the better part of his adult life in the restaurant business starting as a stock-busser with The Public House with the old Peasant Group. From there he moved to North Carolina and spent seven years at the award winning Restaurant La Residence in Chapel Hill where he built the bulk of his wine education. Two more years were spent working for Chef Shane Ingram at the 4 Diamond restaurant Four Square.