Anne Quatrano
Anne Quatrano | |
|---|---|
| Born | Fairfield, Connecticut, U.S. |
| Occupation(s) | Restaurateur, cookbook author |
| Known for | Bacchanalia, Star Provisions, Summerland farm |
| Notable work | Summerland (cookbook) |
Anne Quatrano is a restaurateur operating out of Atlanta, Georgia.
Early life and career
Quatrano grew up in Fairfield, Connecticut and spent her summers on her maternal family's farm near Cartersville, Georgia. After completing her studies at the University of Vermont, she gained experience in restaurant management before enrolling at the California Culinary Academy in San Francisco. During her time there, she was inspired by California cuisine and trained under the mentorship of Judy Rodgers. It was also where she met Clifford Harrison, who would become both her spouse and business associate.
After finishing culinary school, Quatrano and Harrison collaborated professionally in New York City at establishments such as Le Petite Ferme, Grolier, and Conrad's Bar & Grill.
Summerland, Bacchanalia, and Star Provisions
In 1992, Quatrano and Harrison moved back to Georgia to oversee Quatrano’s family farm, Summerland. The next year, they inaugurated Bacchanalia in Atlanta’s Buckhead area, emphasizing modern American cuisine crafted from ingredients sourced directly from the farm.
Their innovative approach to cuisine led to their selection as Food & Wine Best New Chefs in 1995.
By 1998, they had introduced Floataway Café, a more relaxed dining venue located in northeast Atlanta’s Floataway neighborhood.
Bacchanalia shifted its location to the Westside Provisions District in 1999, coinciding with the opening of Star Provisions, a specialty market. Both businesses relocated together to a new site nearby in 2017.
In 2003, Quatrano and Harrison were honored with the distinguished James Beard Award for Best Chef: Southeast.
Other ventures
In 2013, Quatrano authored the cookbook Summerland, which includes sections dedicated to seasonal festivities such as Thanksgiving and engagement tea parties.
She is a member of the James Beard Foundation Board of Trustees and led the 2018 James Beard Awards Committee, overseeing updates to the voting system that highlighted nominees' leadership within the culinary industry.