Expert Interview: Anne Quatrano
Behind the Chef
What were your favorite foods growing up?
Anything with sauce (tomato sauce)
When did you decide you wanted to be a chef?
Sometime after college
Where and when did your career in food begin?
In Burlington Vermont as a Hostess at the Sirloin Saloon—I was 18
If you didn't become a chef, what would you be?
An architect
Who/what has shaped your cooking the most over the years?
Local food
How would you describe your cuisine?
Pretty simple —drawing on the natural flavors of incredible ingredients
What influences your cooking style and particularly the menu at your restaurant?
Everything!
What is your favorite secret ingredient?
It is really no secret—salt
What is the one rule or value you try to instill in all of your staff?
Pride in product
What qualities to you look for when hiring cooks for your restaurant?
Good people first, passionate about food second
What was the most challenging meal you had to make? Why?
Vegan—we like our stock
What is your least favorite food?
Bell peppers, all colors
What is your beverage of choice?
White tea with mint
What are some recent dining and culinary trends you have been observing?
Slow cooking
When you are not eating at your own restaurant, where are you eating?
On the way to the restaurant
Which foreign country inspires your style most?
Italy
What was the most spectacular meal you have ever had?
Michel Bras
What is your best cooking tip for a home enthusiast?
Make some chicken stock and freeze in small batches—then use when cooking.
What do you eat when you are home?
Breakfast—eggs from our chicken—we are only home on Sunday.
< PREVIOUS EXPERT NEXT EXPERT >
Share This >
Login to comment
Expert Profile
Anne Quatrano
Celebrated and award-winning chef Anne Quatrano has the South at heart each night when she creates culinary magic in the kitchen. Utilizing many ingredients hand-selected from her home on Summerland Farm, she takes a simplified, organic approach to her menus which have delighted local and national dining critics as well as countless discerning diners since she began building her eating empire. Accompanying the farm favorites, Quatrano takes great pride in purchasing from other local farmers, boosting local economy, supporting neighbors and supplying the freshest items to their guests. All of these combined elements result in flavors that celebrate the best that the Southern region has to offer.
Anne Quatrano has received many honors such as StarChefs.com Mentor Award in 2007, James Beard Foundation's "Best Chef Southeast" in 2003, represented Atlanta at the James Beard Olympic Preview in 1996, Food and Wine's "10 Best New Chefs" in 1995 and James Beard Foundation's "Discovery Chefs of the Year" in 1991. She has made a variety of television appearances including CNN's "On the Menu" and "Hot Chefs," Food Network's "Great Chefs" and "Ultimate Kitchens," Turner Broadcasting's "Southern Living Presents," Discovery Channel's "Great Cities" and GPTV's "Cooking for the Holidays." Quatrano has been featured in publications such as Saveur, Bon Appetite, The New York Times, Food Arts, Food & Wine, Redbook, The Wine Spectator, Cooking Light, Dossier, Gourmet, Country Living, USA Today, Southern Living, Garden and Gun, Elle Décor, House Beautiful and Fortune.
Photo courtesy of Our Labor of Love
Other Experts
Lucas Billheimer
Chef, Parlor Steakhouse
Brian Bistrong
Chef/Owner, Braeburn
Jim Botsacos
Chef/Owner, Molyvos and Abboccato
