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Though she was raised in Connecticut, Anne Quatrano attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother’s family farm, Summerland, near Cartersville, Georgia. Her professional culinary career began in earnest at the California Culinary Academy in San Francisco, where she met her husband and partner, Clifford Harrison. Highly influenced by chefs like Alice Waters and Judy Rodgers (with whom Quatrano apprenticed), Quatrano and Harrison developed a deep-rooted care for ingredients and technique. They brought this with them to New York, where they worked as a team at Bimini Twist, La Petit Ferme, and The Grolier Club.
In 1991, Quatrano was chosen as part of the James Beard Foundation’s “Discovery Chefs of the Year” with Harrison (the first of many James Beard accolades for Quatrano). And in 1992, she moved home to Summerland Farm in Cartersville, becoming the fifth generation to live there. On the farm, her life with her husband mirrors their philosophy on food: using basics to produce the spectacular. A book of the same name, Summerland, was published by Rizzoli in 2013.
A longtime proponent of sustainability, Quatrano prides herself in using locally grown seasonal and organic produce, much of which is from her own organic gardens. Together with Harrison, she now operates six of Atlanta’s most celebrated restaurants—Bacchanalia, Floataway Café, Star Provisions, Provisions To Go, Quinones at Bacchanalia, and Abattoir. Add to this her myriad awards and the recently launched—immediately successful—Sunday Supper South, and you’ve got a girl from New England eagerly feeding her Southern roots.