BATON ROUGE, LOUISIANA
Chef Ryan Andre has always loved the flavors of Louisiana cuisine and the outdoors. A native of Gonzales, his passion for cooking was fueled by his family and his first job in a kitchen at J. Alexander’s in Baton Rouge in 2000. He further honed his skills at the Louisiana Culinary Institute, graduating valedictorian of two classes in 2007. He then started working most positions of the line at the heralded Commander’s Palace in New Orleans. He returned to Baton Rouge in 2007 and worked as a Kitchen Manager in several restaurants including Mandina’s, Stroube’s and Capital City Grill. In 2009 he returned to Commander’s Palace to refine his skills and further develop his cooking technique.
Ryan returned to Baton Rouge as the Chef at Le Creole Restaurant in 2010 where He won numerous culinary awards by using his God given talent of plate presentations and flavor profiling. Among the awards was the 2012 “Chef to Watch” from Louisiana Cookin magazine. He was also featured on TV shows including Out da Bayou with John Jackson and Louisiana Sportsman TV.
Since 2014, God led Ryan to continue his growth by taking an Executive Chef position at City Pork Brasserie and Bar, where he loved to take Louisiana dishes and put a progressive international spin on them. He constantly created new dishes to transform the menu with the seasons. While at City Pork, Ryan was named 225 Magazine Best Chef 2017 and restaurant was voted Best New Restaurant during the first year of opening.
Ryan has had an impressive stint on Food Network and Travel Channel with shows including, “Burgers, Brew and Que”, “Ginormous Foods” and a finalist on the most watched cooking competition “Chopped.”
Ryan is a Faith filled man, devoted husband, proud father of two children and Chef/Owner of Soji Modern Asian restaurant in Baton Rouge that just received 225 Magazine Best New Restaurant and Chef Ryan has received title as Best Chef 2019
Anne Quatrano has helped steer the trajectory of Atlanta’s dining scene for more than two decades by pioneering a simple principle—she was one of the city’s first chefs to showcase local ingredients prepared with precision and presented artfully. At the core of all her restaurants lies a commitment to the land and the inherent flavors locally and lovingly cultivated produce and products bestow.
Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, and she steadfastly supports wholesome wave, local organic growers and Georgia Organics.
Quatrano is a graduate of the University of Vermont and San Francisco’s California Culinary Academy and her career has taken her through fine dining establishments from the Bay Area to New York City before she relocated to Atlanta. She has won numerous James Beard nominations and awards, including “Best Chef Southeast” in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard “Outstanding Chef Award,” and in 2013 Bacchanalia was nominated for “Outstanding Service Award.”
Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on women chefs. She is currently a Director on the Board for the James Beard Foundation, Chairman of the JBF Awards Committee and has served on the Board of Directors for Women Chefs and Restaurateurs, and Georgia Organics, as well as on various committees for the James Beard Foundation and Southern Foodways Alliance.
Quatrano’s cookbook, Summerland: Recipes for Celebrating with Southern Hospitality, was published by Rizzoli in October 2013, and showcases the inspiration and philosophy behind Quatrano and Harrison’s creative processes and their true passion for the kitchen.
MAKE A RESERVATION
Call RESTAURANT at 404-365-0410 for a Wednesday, October 23rd dinner reservation.
1460 Ellsworth Industrial Blvd NW, Suite 1
Atlanta, GA 30318
SELECT RESTAURANT SPECIALS:
1st Course - Cured Duck Takaki
Charred Ginger Soy, Roasted Garlic Aioli, Scallion
2nd Course - Green Tea King
Seared Oraking Salmon, Louisiana Jasmine Rice, Green Tea Broth
3rd Course - Summer Crisp Salad
Sweet Potato Croutons, Chevre, Basil, Pickled Red Onion
4th Course - Bacon Bread Pudding
White Chocolate, Pomegranate, Candied Pecan