As the mother of the farm-to-table movement in Atlanta, Quatrano helped generate a market for locally sourced ingredients by growing her Star Provisions group, starting with Bacchanalia in 1993 and expanding to five other concepts, including her casual “fish shack” in Ponce City Market. Quatrano now lives on a 60-acre organic farm, which supplies produce for her restaurants. A chef at her core, she chooses high-quality product over the bottom line, but the business mogul in her continues to innovate. This year, she is breaking into the breakfast daypart with Little Bacch and transitioning Bacchanalia from prix fixe to a la carte.