Andrew Peterson brings a diverse culinary background and a keen understanding of Italian food to his role as executive chef of Atlanta’s treasured La Tavola Trattoria. After kicking off his career at notable Charleston institutions Blossom and Trattoria Lucca, he relocated to Georgia in 2013 as chef de partie at Sea Island Resort’s Tavola, where he further sharpened his Italian culinary craft. In late 2014, Peterson moved to Atlanta to help open Colletta with the Indigo Road Hospitality Group, and following a successful turn there transitioned to La Tavola, where he now leads the kitchen as executive chef. Peterson currently leads the La Tavola team in the continued execution of menu favorites, including the restaurant’s signature house-made pasta program, and developing exciting seasonal additions, special event menus and more.