Chef. Innovator. Visionary. Anne Quatrano is widely held to be one of the country’s greatest chefs. Her meticulous attention to detail dovetails seamlessly with her devotion to freshness, flavor and simplicity. A longtime proponent of sustainability, Anne has – since her earliest days – prided herself in using locally grown seasonal and organic produce, much of which is from her own organic gardens.  Together with her husband, award-winning chef Clifford Harrison, she operates four of Atlanta’s most celebrated restaurants – Bacchanalia, Quinones at Bacchanalia, Floataway Café and Abattoir as well as a cook’s market, Star Provisions.

Originally from Connecticut, Anne attributes her passion for cooking to spending time with her grandmother in the kitchen.  Though she grew up in New England, Anne developed deep roots in Georgia by spending summers at her mother’s family farm, Summerland, near Cartersville.  Anne is now the fifth generation of her family to live on the farm.

Her culinary career began at the California Culinary Academy in San Francisco, where she met her husband and partner, Clifford Harrison.  It was the 80s, and both chefs developed a keen sense of place as well as process. Highly influenced by chefs such as Alice Waters and Judy Rodgers (with whom Anne apprenticed), the two were instilled with an understanding of ingredients as well as technique, and the mantra has proven itself in their every endeavor. After graduation in 1987, they moved to New York where she and Clifford worked as a chef team at Bimini Twist, La Petit Ferme and the Grolier Club. In 1991, Anne was chosen as part of the James Beard Foundation’s “Discovery Chefs of the Year” with Harrison. This distinction was to be the first of many accolades from the prestigious James Beard Foundation, including later nods as nominees for “Best Chef Southeast” in 2000, 2001 and 2002 and subsequently as the winners of the coveted award in 2003. In 2013, Anne was nominated for the James Beard Foundation’s “Outstanding Chef” award

In 1992, Quatrano moved home to her family property in Cartersville, Ga., where she designed the couple’s award-winning home on Summerland Farm.  The welcoming homestead has been featured in Metropolitan Home, Food & Wine, Country Living, Bon Appetit, Great Chefs, Great Kitchens (Design Book) and many more.  On the farm, her life with her husband mirrors their philosophy on food: They believe in going back to the basics to produce the spectacular.  A model of self-sufficiency, their farm features a barn and show ring designed for their 20 horses and also is home to ten dogs, six cows, one Nubian nanny goat, one pig, one brave cat and many messy, free-range chickens. Furthering her commitment to utilizing locally grown, seasonal and organic produce, Anne is currently a member of the Board of Directors of Georgia Organics, the member-supported non-profit organization that works to integrate healthy, sustainable and locally grown food into the lives of all Georgians.

Additional culinary kudos for Quatrano have included Food & Wine’s “10 Best New Chefs” award in 1995, the opportunity to represent Atlanta at the James Beard Olympic Preview in 1996 and the StarChefs.com “Rising Stars Mentor Award” in 2007.  Quatrano received the Women Chefs & Restaurateurs Golden Whisk Award in 2008; she also sat on the board for Women Chefs & Restaurateurs from 2000 to 2007 and was on the board of directors of the James Beard Foundation for several years. In 2010, Quatrano launched Sunday Supper South, an annual event in Atlanta bringing together lauded chefs from across the South to prepare a family-style supper as a fundraiser for the James Beard Foundation’s scholarship fund. In 2013, Anne and Clifford hosted the first annual New South Family Supper, inviting the South’s most innovative chefs to Atlanta to participate in this benefit for Southern Foodways Alliance.

In addition to numerous local and national accolades, including a five-star review from the Atlanta Journal-Constitution, Bacchanalia was honored in 1998 as an inductee to the Fine Dining Hall of Fame of the National Restaurant Association, a testament to Anne’s philosophy and hard work. Anne has been featured on CNN’s “On The Menu” and “Hot Chefs,” GPTV’s “Cooking for the Holidays,” Food Network’s “Great Chefs” and “Ultimate Kitchens,” CNN’s “Tips from the Top” and “Great Cities” on the Discovery Channel. In 2013, Bacchanalia was nominated by the James Beard Foundation for “Outstanding Service.”

Anne Quatrano’s debut cookbook Summerland: Recipes for Celebrating with Southern Hospitality is set to publish in October 2013. The long-awaited book showcases the inspiration behind Quatrano and Harrison’s creative processes and shares their true passion for the kitchen.