Media Contact: Allison Palestrini
678-516-8317
allison@typeadev.com
ATLANTA (Nov. 12, 2015) -- This has been a year of marked growth for the renowned Star Provisions restaurant concepts, led by Chef Owners Anne Quatrano and Clifford Harrison, as they put forth two new concepts: the highly acclaimed Little Bacch, just downstairs from Bacchanalia, in May and the much anticipated W.H. Stiles Fish Camp (aka Dub’s), in Ponce City Market’s Central Food Hall, in September.
The reallocation of staff between new concepts created an internal need for an enhanced role of Executive Chef of Operations for Star Provisions. Luckily, Chef Owner Anne Quatrano did not have to look far for the perfect candidate. Responsible for all culinary inter-workings, tying all of the concept elements together and developing new ideas including catering offerings, Chef David A. Carson has been appointed to this elevated role from his previous post as Executive Chef of Bacchanalia.
“It’s an incredible opportunity to lead so many facets of the business and I’m excited to jump right in by overseeing our busy holiday season in Star Provisions – from Star Provisions to go, to artisanal house made products and always sourcing the best ingredients possible,” stated Chef Carson. “It’s a natural way for me to continue to apply the high quality standards and culinary technique that ran throughout Bacchanalia on an even larger scale.”
Chef Carson’s transition to oversee the operations of Star Provisions left an open spot for an Executive Chef at Bacchanalia and there was a natural choice of candidate for the role. Executive Chef Joe Schafer, (previous Executive Chef of Abattoir) who has been instrumental in developing and leading Little Bacch, is a natural progression to step in to oversee both Bacchanalia and Little Bacch in an executive chef capacity.
“We are fortunate to have such a talented and collaborative team across all our concepts,” said Chef/Owner Anne Quatrano. “Our established and uber capable chef de Cuisine Jonathan Kallini with the support of our sous chefs Brian Wolfe, Evelyn Ling and David de la Cruz who are very much in synch with our philosophy, standards and mission, the transition should be seamless.”
Chef Kallini’s resume reads like a listing of the best restaurants in the world, including positions at Floataway Café, Noma in Copenhagen and The French Laundry in Napa, California before returning to consistently impress Atlanta diners at Bacchanalia. Chef Wolfe is very much in synch as with Chef Schafer due to their career history together. (The two worked side by side at King & Duke, Abattoir and now Little Bacch.) Sous Chefs Ling and De La Cruz have been long-time experts in the well-earned reputation that is Bacchanalia cuisine. And let’s not forget the ongoing leadership of Bacchanalia’s Pastry Chef Carla Tomasko and Baker Dorothy Copenhaver. The teams across restaurant concepts are undeniably strong.
Already applying his expertise with proteins, Chef Schafer has added a “Steakhouse Dinner” option to the pre-fixe menu at Bacchanalia, creating variety for diners. The “Steakhouse Dinner” features a Summerland Farm salad course, signature Bacchanalia crab fritter, leading into the dry-aged steak and potato entrée and ending on a sweet note with a classic chocolate soufflé.
“Of course I’m humbled to be a part of the team at Bacchanalia, in addition to Little Bacch,” said Chef Schafer. “We will always retain the standards for excellence put forth by Anne and Clifford and I’m eager to remind Atlanta that Bacchanalia isn’t just an option for a special occasion – it’s just a great meal for a night out, any night of the week.”
