New Executive Chef of Abbatoir

Celebrated chef-owners Anne Quatrano and Clifford Harrison are excited to announce that Hector Santiago is now leading Abattoir’s kitchen as executive chef. A decorated, nationally recognized chef and the Food Network’s “Top Chef” alum, Santiago has taken the helm of the terroir-centric, westside Atlanta chophouse.

“Hector shares our passion for sustainability, locally raised proteins and high quality, approachable food,” said Quatrano. “He is a well-respected and reputable member of the national culinary scene, and we are thrilled to have him at the forefront of Abattoir’s kitchen.”

A native of San Juan, Puerto Rico, Santiago is a three-time James Beard nominee for “Best Chef Southeast,” has been honored by as a “Rising Star” and received the Santé award for “Innovative Cuisine.” An inspired chef, Santiago produces creative Latin American-influenced fare.

Abattoir is located in an old meatpacking plant on Atlanta’s dynamic Westside at 1170 Howell Mill Road and serves dinner Tuesday through Saturday from 6 p.m. For more information about Abattoir, please or call 404.892.3335.

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