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| Johnny Earles |  | | | |
| John Fleer | | | | |
| Stephan Pyles | | | | |
| Anne Quatrano | | | | |
Anne Quatrano and her partner, Clifford Harrison, are chef/owners of Bacchanalia, Floataway Café and Star Provisions, all in Atlanta, Georgia. Their food philosophy is "simplicity with subtle complexities". Anne and Clifford pride themselves on using locally grown seasonal and organic produce—much from their own organic gardens. Both Anne and Clifford received the James Beard Foundation's Discovery Chef Award in 1995 and in 2000, were nominated by the James Beard Foundation for the American Express Best Chef: Southeast Award. Bacchanalia has consistently been rated among Atlanta's top ten restaurants in both the Atlanta Journal-Constitution and number one in Zagat's Guide for several years in a row. Anne and Clifford have been featured on CNN, The Food Network and the Discovery Channel.
Recipes from the chef:
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Bacchanalia
1198 Howell Mill Road, Suite 100
Atlanta,
GA
(404) 365-0410
link to website
Floataway Café
1123 Zonolite Road, Suite 15
Atlanta,
GA
(404) 892-1414
link to website
Star Provisions
1198 Howell Mill Road, Suite 100
Atlanta,
GA
(404) 365-8020
link to website
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| Jamie Shannon | | | | |
| Susan Spicer | | | | |
Bayona Executive Chef/Co-Owner Susan Spicer features flavors of the Mediterranean as well as Alsace, Asia, India and the Southwest into her menu. Spicer and Bayonna, which is in a romantic, 200-year-old Creole cottage in the French quarter, have received numerous awards over the past decade. Among them, the James Beard Award for Best Chef, Southwest Region 1993 and New Orleans Top Five Restaurants by Zagat 1995-1999.
Recipes from the chef:
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Bayona
430 Dauphine Street
New Orleans,
LA
(504) 525-4455
link to website
Cobalt
333 St. Charles Avenue
New Orleans,
LA
(504) 565-5595
link to website
HerbSaint
701 St. Charles Avenue
New Orleans,
LA
(504) 524-4114
link to website
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| Frank Stitt | | | | |
| Allen Susser | | | | |
| Elizabeth Terry | | | | |
| Norman Van Aken | | | | |
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Criolla’s Restaurant Executive Chef/Owner Johnny Earles has been a trendsetter in Southern cuisine for the past two decades. He calls Criolla’s cuisine a fusion of New Orleans Creole, Caribbean Creole, and unique finds from other equatorial cusines. In 1990, Criolla’s won the Best Newcomer Restaurant award from Florida Trend Magazine. It received Florida Trend’s Golden Spoon Award, given to the state’s top 20 restaurants, from 1991 through 1999.
Born and raised in the South, Blackberry Farm Executive Chef John Fleer uses methods and foods native to the region, as well as inspiration from other “foothills” cultures, like Gascony, Alsace and the Basque region. The “Foothills Cuisine” served at the elegant country inn at the base of the Great Smoky Mountains wanders the line between refined and rugged, borrowing from both haute cuisine and country food.
Chef Stephan Pyles is one of the founding fathers of Southwestern cuisine and was the first Texan inducted into Who’s Who of Food and Wine in America. Pyles has received the AAA Five Diamond Award and the James Beard Foundation’s inaugural award for Best Chef in the America-Southwest. He was one of five chefs invited to prepare dinner for Jimmy Carter’s 70th birthday.
Commander’s Palace Executive Chef Jamie Shannon's extensive knowledge of fresh seafood and produce has helped to make Commander’s kitchen a self-sufficient entity, making its own Worcestershire sauce, cheeses and sausage. His creativity and leadership have propelled the restaurant into the new century with a fresh outlook and new ideas for its already famous Haute Creole cuisine.
Chef Frank Stitt has developed a cuisine influenced by Mediterranean flavors, French techniques and the seasonal flavors of the South – that is the south of France as well as the American South. At Highlands, Frank’s fondness for humble southern ingredients and genuine commitment to seasonal foods and flavors finds its balance with rustic Provencal cooking. Bottega and Café Bottega focus on the heartwarming foods of the Mediterranean.
The New York Times has called Chef Allen Susser, “The Ponce de Leon of New Florida Cuisine.” His restaurant Chef Allen’s, which opened in 1986, showcases Allen’s New World Cuisine – a blend of regional , cultural influences and the flavors of the Caribbean, Latin America and Europe. Susser has received numerous awards and has created a brand of critically- acclaimed New World Foods.
Award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. For nearly 20 years, Elizabeth on 37th has garnered rave reviews for its ambience and its food. Her dedication to 18th and 19th century cooking, combined with a modern interest in fresh, health-conscious menus has earned Terry a reputation as an innovator and leader in the cuisine of the “New South.”
Norman Van Aken is considered the father of New World Cuisine and has consulted, written and lectured on it all over the globe. His celebrated restaurant, Norman’s, serves as home base for his inspired menus. He is the author of three cookbooks, including the IACP/Julia Child nominated cookbook Norman’s New World Cuisine. Van Aken is currently a Co-Chair on the Star Chefs Advisory Board.
