Anne Quatrano

Anne Quatrano is a chef and restaurateur known for her influence on Atlanta's culinary scene and her commitment to farm-to-table cooking. A graduate of the University of Vermont and the California Culinary Academy in San Francisco, Quatrano gained experience in fine dining establishments from the Bay Area to New York City before relocating to Atlanta. During culinary school, she apprenticed under Judy Rodgers at Zuni Cafe, an experience that shaped her focus on seasonal and local ingredients. After completing her training, Quatrano and her partner Clifford Harrison worked together in several New York City restaurants, including Le Petite Ferme, Grolier, and Conrad's Bar & Grill.

Quatrano and Harrison later moved to Georgia, where they took ownership of Summerland, Quatrano's family farm. They opened Bacchanalia in Atlanta's Buckhead district, serving contemporary American cuisine with ingredients sourced directly from the farm. Bacchanalia became a prominent fine-dining restaurant in Atlanta, known for its contemporary American menu featuring organic ingredients and a four-course, prix fixe format. The restaurant later relocated to the Westside Provisions District, and the team opened Star Provisions, a market and café that integrates retail, counter service, and pantry goods, emphasizing the connection between farm and table.

Quatrano expanded the Star Provisions group to include additional concepts such as W.H. Stiles Fish Camp and Pancake Social, offering both quick- and full-service dining options in Ponce City Market. Her restaurants maintain a focus on locally sourced ingredients, with much of the produce coming from Summerland Farm in Cartersville.

Quatrano and Harrison have been recognized by Food & Wine magazine as Best New Chefs and received the James Beard Award for Best Chef: Southeast. Quatrano has also been nominated for the James Beard Outstanding Chef Award, and Bacchanalia has received a nomination for the Outstanding Service Award. She is the author of the cookbook "Summerland: Recipes for Celebrating with Southern Hospitality," which highlights her approach to Southern cuisine and seasonal cooking.

In addition to her work in restaurants and agriculture, Quatrano is active in culinary nonprofits, particularly those supporting women chefs. She has served as director on the board for the James Beard Foundation, chairman of the JBF Awards Committee, and on the board of directors for Women Chefs and Restaurateurs, Georgia Organics, and various committees for the Southern Foodways Alliance. Chefs such as Steven Satterfield of Miller Union and Ryan Smith of Staplehouse have trained under Quatrano, reflecting her role as a mentor in the culinary industry.