Colleen began her career as a pastry chef in 1995 as the first executive pastry chef at Bacchanalia, the perennial top restaurant in Atlanta. Under the guidance of Anne Quatrano, owner and chef, Colleen was responsible for creating, implementing and producing all desserts for Bacchanalia’s ever-changing, seasonal prix fixe menu. At this time, Colleen was also responsible for developing Bacchanalia’s artisan bread recipe using levain, sourdough starter. Colleen consulted with Amy Sherber of Amy’s Bread in NYC to develop the bread recipes for all bread served at Bacchanalia. As an integral part of the Bacchanalia kitchen, Colleen was fortunate enough to cook at the prestigious James Beard House in New York City at the foundation’s annual dinner. Colleen also appeared twice on the Discovery Channel series Great Chefs as a presenting pastry chef.
In 1998, the Bacchanalia team opened their second restaurant, Floataway Café, another perennial top spot in Atlanta. Colleen moved to the new space but continued to oversee desserts for Bacchanalia as well as develop dessert and bread recipes for the Floataway Café menu. She was responsible for managing a production staff at both locations as well as continuing to produce desserts for Floataway Café and bread for both locations.
When the owners of Bacchanalia opened their marketplace and bakery, Star Provisions, Colleen was once again part of the team developing and producing desserts and bread for the retail operation. She remained at Star Provisions through the end of 2006 when she joined the team at VSAG full-time.
Colleen’s philosophy is to approach baking as a true artisan, allowing flavor to be the main ingredient in her rustic desserts and artisan breads; the freshest organic ingredients stand-out in her flavorful desserts and breads. In 2006, Colleen was awarded the opportunity by the Women Chef and Restaurateurs to work side-by-side with Amy Sherber at her NYC artisan bakery, Amy’s Bread, learning all facets of production in a high volume artisan bakery.
Colleen is currently a member of The Bread Bakers Guild of America and a member of Women Chefs and Restaurateurs. A native Atlantan and graduate of Quincy College, Colleen lives in the Brookhaven section of Atlanta with her husband and two children.
