Anne Quatrano has helped steer the trajectory of Atlanta’s dining scene for more than two decades by pioneering a simple principle—she was one of the city’s first chefs to showcase local ingredients prepared with precision and presented artfully. At the core of all her restaurants lies a commitment to the land and the inherent flavors locally and lovingly cultivated produce and products bestow.
Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, and she steadfastly supports wholesome wave, local organic growers, and Georgia Organics.
Quatrano is a graduate of the University of Vermont and San Francisco’s California Culinary Academy and her career has taken her through fine dining establishments from the Bay Area to New York City before she relocated to Atlanta. She has won numerous James Beard nominations and awards, including “Best Chef Southeast” in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard “Outstanding Chef Award,” and in 2013 Bacchanalia was nominated for “Outstanding Service Award.”
Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on women chefs. She is currently a Director on the Board for the James Beard Foundation, Chairman of the JBF Awards Committee and has served on the Board of Directors for Women Chefs and Restaurateurs, and Georgia Organics, as well as on various committees for the James Beard Foundation and Southern Foodways Alliance.

Quatrano’s cookbook, Summerland: Recipes for Celebrating with Southern Hospitality, was published by Rizzoli in October 2013 and showcases the inspiration and philosophy behind Quatrano and Harrison’s creative processes and their true passion for the kitchen.