• Jonathan Kallini

    Executive chef, Bacchanalia Although he just stepped into his role as executive chef of Bacchanalia, Jonathan Kallini has been with Anne Quatrano’s restaurants on-and-off since 2008. His time with Bacchanalia began during his culinary school externship, evolving into his working his way up through the family of restaurants that includes Floataway Cafe and the now-closed ...
  • Shaun Doty by Sarah Dorio

    Co-owner and executive chef, The Federal and Bantam + Biddy Shaun Doty is a transplant from Oklahoma and a star of Atlanta’s dining scene. After a couple concepts that eventually shuttered, Doty found success with his casual chicken eatery, Bantam + Biddy. In November, he amazed Atlantans with his take on the French bistro, The ...
  • Anthony Galletta

    Executive Chef, Mediterranea Before taking over his current role as executive chef, Edgewood resident and 25-year restaurant vet Anthony Galletta served as Mediterranea’s sous chef. Some of his favorite menu items at the restaurant are herb-roasted chicken with root vegetable mash; mussels steamed in herbed lobster broth; and cheddar chive biscuits and gravy, but when ...
  • 3944

    Executive chef, Petit Chou Petit Chou opened its doors in Cabbagetown this past spring. A breakfast and lunch gem, the restaurant is run by women, including its executive chef, Diana Presson Eller. Before taking the lead at Petit Chou, Eller worked with big Atlanta names such as Shaun Doty (Bantam + Biddy) and Robert Phalen ...
  • Bruce Logue

    Executive chef and owner, BoccaLupo Atlanta native Bruce Logue lives on the Westside, but his much-touted Italian restaurant, BoccaLupo, is in Inman Park. If you’ve dined at the cozy locale, you’re familiar with his handmade pastas presented with Southern flair. Favorite restaurant: Le Fat, Westside Why he loves it: It has a great vibe and ...
  • Savannah Sasser

    Executive chef, Hampton + Hudson Savannah Sasser began making waves during her tenure as head chef at Twain’s Brewpub & Billiards in Decatur. In February she left Twain’s to helm the kitchen at Hampton + Hudson, bringing with her a proclivity for showcasing vegetables. Don’t let her way with produce fool you, though, because her ...