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When she opened Bacchanalia in 1993, Anne Quatrano took on Atlanta's stuffy fine-dining scene, becoming a leader in the New Southern food movement. Much of her success is due to her genius in spotting fantastic ingredients—or, when necessary, growing them herself. She remains one of America's best ingredient scouts, sourcing the most delicious cheeses and produce for the restaurants she runs with her husband, chef Clifford Harrison, which now include Floataway Cafe, Quinones and Abattoir. The superlative Star Provisions market also reflects Quatrano's eye for style and design.