Together with her husband, award-winning chef Clifford Harrison, Anne Quatrano runs four of Atlanta’s most celebrated restaurants – Bacchanalia, Quinones at Bacchanalia, Floataway Café and Abattoir, as well as a cooks’ market, Star Provisions. Inspired by childhood summers spent cooking alongside her grandmother at the Georgia farm where she now lives, Quatrano is wildly passionate about sustainable cuisine, a trait that has helped earn her three nominations and the title of “Best Chef in the Southeast” from the James Beard Foundation in 2003. Her seasonal menus are constantly changing and always feature light, contemporary American cuisine, much of it sourced from her own farm.
Q&A Anne Quatrano
What inspires you? Our traditions and their modern interpretations in the Southeast
What’s your favourite regional food? Boiled peanuts
What’s your favourite place to visit in the US? Charleston because the people are so welcoming