Meet 40+ Women Chefs Leading the Culinary Scene in Atlanta 

By Daniela Cintron and Mary Welch

Last Updated March 24, 2026

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Atlanta’s culinary scene has long been celebrated for its diversity, innovation and vibrant flavors. While historically male-dominated, the food industry is rapidly evolving, with talented women chefs leading in some of the city’s most renowned kitchens. From pioneering modern soul food to redefining traditional pastry, Women Chefs are Redefining Culinary Excellence in Atlanta. 

Join us as we celebrate and spotlight 40+ incredible women chefs leading the charge, breaking barriers and carving out their place at the forefront of Atlanta’s gastronomic landscape.

Chefs and Culinary Entrepreneurs

Anita Hsu
Owner-Partner, Sweet Auburn Barbecue, Gezzo’s Brands, Tio Lucho’s and Lazy Betty

Born and raised in Georgia, Anita Hsu grew up in her parents’ Chinese-American restaurants, learning the business from the ground up.

After college, she and her brother Howard opened Gezzos in McDonough, later expanding into barbecue — from food truck to Sweet Auburn Curb Market to a North Highland Avenue restaurant. During the COVID-19 pandemic, she partnered with Arnaldo Castillo and Pit Master David Maiolo, launching the James Beard–nominated Tio Lucho’s and a second Sweet Auburn Barbecue in McDonough.

Hsu has been recognized by Southern Journal Magazine’s 30, serves on Giving Kitchen’s Atlanta Engagement Council and is a graduate of the James Beard Foundation’s Women’s Leadership Program.

Anne Quatrano
Owner/Chef, Bacchanalia 

Pioneering a movement toward local ingredients, chef Anne Quatrano has steered the trajectory of Atlanta’s food story for more than two decades. As chef/owner of Star Provisions, Floataway Café, W.H. Stiles Fish Camp and MICHELIN Star Restaurant Bacchanalia, she champions a commitment to locally sourced produce and products, many of which are harvested from her own Summerland Farm in Cartersville. A graduate of the University of Vermont and the California Culinary Academy, Quatrano’s culinary journey has taken her from the Bay Area to New York City and Atlanta. Beyond her culinary ventures, Anne is involved in culinary nonprofits, particularly those supporting women chefs. 

Delana Winder Reeves
Delilah’s Everyday Soul Food

Delana Winder Reeves owns and operates Delilah’s Everyday Soul Food with her mother (Delilah Winder) and her husband, Jason Reeves. Deliah Winder, author of “Delilah’s Everyday Soul,” is the inspiration and chef for the Southern-style eatery that first opened at the Chattahoochee Food Works and has locations in Politan Row at Colony Square and in Dunwoody.

“Being part of a family composed mostly of women, you can’t help but learn how to cook. My mother and grandmothers have probably been my most direct influences. My mother opened the first Delilah’s in Philadelphia when I was 8 years old, and for more than 40 years I’ve had the privilege of observing and learning from her. She often honors her paternal grandmother, Catherine, as the person who most inspired her love for food and entertaining.”

Claudia Martinez 
Co-Owner and Executive Pastry Chef, BAR ANA

Award-winning chef Claudia Martinez discovered her love for cooking at an early age, spending time with her family in the kitchen, cooking and eating together. She recently served as executive pastry chef for MICHELIN Guide Recommended Restaurant Miller Union and has worked at some of Atlanta’s most prestigious kitchens, making a name for herself by fusing natural flavors into her elegant and elevated desserts. She recently opened Bar Ana, a late-night 21-and-older dessert and cocktail bar in the Poncey-Highland neighborhood. Martinez is always finding ways to combine her talent for cooking with her passion for supporting Atlanta’s communities. 

Deborah VanTrece
Owner/Executive Chef, VanTrece Hospitality Group

Women chefs have been making history in Atlanta for many years. Chef Deborah VanTrece is a living example of that. As one of the South’s most recognized culinary personalities and a renowned author, VanTrece explores the influence of the African diaspora and Black food heritage on contemporary American cuisine through her dishes. VanTrece owns the MICHELIN Guide-Recommended Restaurant Twisted Soul Cookhouse & Pours and Oreatha’s At the Point. She is also the visionary behind the menu at the largest American Express Centurion Lounge at Hartsfield-Jackson Atlanta International Airport. VanTrece’s culinary journey, influenced by her experience as a flight attendant, marries traditional Southern flavors with global inspirations. Her commitment to social justice, sustainable agriculture and community engagement underscores her status as a vocal advocate and mentor for chefs of color. 

Emily Chan and Jen Chan 
Owners/Chefs, JenChan’s Pizza and Chinese 

Married couple Emily and Jen Chan were both raised in the restaurant industry, with parents on both sides owning restaurants throughout their lives. Together, they started JenChan’s Pizza and Chinese restaurant in Cabbagetown, featuring an eclectic menu with dishes such as Szechuan crispy sweet potatoes, Mongolian beef cheesesteak, and coconut curry pizza. They also operate JenChan’s Catering & Events.

Both had a passion for cooking and hosting dinner parties to experiment with new dishes, which was immediately apparent. They also opened JenChan’s first as a Supper Club and then as the brick-and-mortar it is today. They opened Mikkelson’s Market to provide grab-and-go staples and prepared goods.

Emily James and LaToya Franklyn 
Owners, Miss Conduck

This mother-daughter team opened Miss Conduck on Edgewood Avenue and is dedicated to bringing the tastes and culture of their native Trinidad to Atlanta. Curried goat, Brown Stew Oxtail, and Rasta Pasta are guest favorites, as are Trinidad Callaloo and macaroni pie. 

Erika Council 
Owner, Bomb Biscuits Atlanta 

A self-taught chef with deep Southern roots, Erika Council is the founder and executive chef of Bomb Biscuit Co., an Atlanta-based, Black-owned restaurant that pays homage to her family’s culinary legacy. In 2013, she developed the original concept for Bomb Biscuit Co., hosted biscuit pop-ups and farmers-market stands, and in 2020, opened her first restaurant in the Old Fourth Ward neighborhood.

Now located in Grant Park, she serves made-from-scratch biscuit sandwiches that have drawn MICHELIN Guide’s attention. She was named a Michelin Guide Bib Gourmand and, in 2024, one of Food & Wine’s Best New Chefs, and was also a James Beard Awards Semifinalist for Best Chef.

Forough Vikili
Chef/Founder, Le Bon Nosh 

Raised in Iran amidst a community of nurturing women who instilled in her the art of culinary nourishment, chef Forough Vakili found a second life in the food industry. A Georgia Tech alumnus, Vakili pursued a career as a chemical engineer before moving back to France, her birth country, where she reconnected with her culinary passion and crafted her art at Le Cordon Bleu Paris. What started as an idea in France came to fruition in Atlanta, where Le Bon Nosh is the culmination of Vakili’s unique and diverse experiences. 

Gale Parker  
Owner, Amore e Amore 

Gale Parker, often called Mama Gale, and her restaurateur husband Giovanni opened Amore e Amore 25 years ago in Inman Park, and it is still going strong. Originally dubbed Il Localino, it was renamed into the whimsical, immersive expression of hospitality after the Pandemic. While the menu is classic Italian, the interiors are ever-changing celebrations with themes such as The North (Highland) Pole and Under the Big Top.  

Hope Webb
Owner, Estrellita 

Growing up in a small southern beach town, Hope Webb unravels the deepest part of her that may have felt ashamed of her heritage. Now, she dedicates her life and career to telling the story of oppression, revolt, independence and the ascension of her Filipino roots. MICHELIN Bib Gourmand Estrellita has become essential to the Filipino food movement in Atlanta, and the city has welcomed it with open arms. “[Food] is a symbol of perseverance, the voice of representation, and the pride of culture and community. It reminds us of what binds us,” she says. After six years in Grant Park, Estrellita will move in 2026 to South Downtown, on Broad Street. The new location allows Estrellita to expand the menu and add a bar. 

Jiyeon Lee
Chef/Owner, Heirloom Market BBQ

Chef Jiyeon Lee is a native of Seoul, South Korea, where she became a K-POP sensation in the 1980s with multiple hit albums. Following her singing career, she embarked on a culinary journey, focused on blending Korean and Western cooking methods. She trained at Le Cordon Bleu and refined her skills at Hotel St. Regis Atlanta before co-founding the MICHELIN Bib Gourmand Heirloom BBQ restaurant in Atlanta alongside her partner, chef Cody Taylor. Her innovative approach earned her nominations for Best Chef Southeast by the James Beard Foundation in 2020 and 2023, solidifying her reputation as a culinary trailblazer.

Lis Hernandez 
Chef/Owner, Arepa Mia 

Chef Lis Hernandez, the visionary behind Arepa Mia, brings a rich heritage of Venezuelan cuisine and familial tradition to Atlanta. Growing up in Venezuela, chef Hernandez assisted her mother in crafting arepas, a beloved staple of their community, for more than two decades. Immersed in the vibrant culinary scene of her homeland, she developed a deep appreciation for the artistry of cooking and set out to share the flavors of her upbringing with a broader audience. Her dedication to preserving tradition while embracing innovation has earned Arepa Mia a devoted following and accolades from patrons near and far, including a 2023 MICHELIN Guide Bib Gourmand. 

Lucero Martinez Obregon 
Chef/Owner, Zocalo and Taqueria La Luz

Chef Luz Martinez Obregon arrived in Atlanta with the intention of pursuing her career as a graphic designer. That quickly changed when she found her passion in the kitchen, working alongside her family. In the 1990s, her family set out to open a restaurant in Atlanta that explored the true flavors of Mexico, their home country. It was then that Zocalo in Midtown opened its doors. Over the years, Martinez-Obregon and her twin brother expanded their culinary ventures. She headed to New York City to hone her skills further, working under chef Richard Sandoval. She returned to Atlanta and now oversees Zocalo, Taqueria La Luz and the soon-to-open Luze Mexicano Cocina. 

Mia Oriño
Owner/Chef, KamayanATL 

After owning an environmental cleaning company focused on employing battered women in other states, chef Mia Oriño embarked on a culinary adventure to bring authentic Filipino flavors to Atlanta. She had never cooked before, but that didn’t stop her. In 2018, KamayanATL started as a pop-up. In 2023 and 2024, her now-brick-and-mortar restaurant was listed among MICHELIN Guide Recommended Restaurants. 

Niki Pattharakositkul 
Founder/CEO, 26 Thai Group 

Niki Pattharakositkul is the founder and CEO of Atlanta-based 26 Thai Group, which includes nine 26 Thai Kitchen & Bar locations as well as Blackjack Bar Tapas, Pink Lotus Thai and the forthcoming concepts Terminal 26 and Khao The Isan; she co-owns all the restaurants with her sister, Tanya. 

She opened her flagship restaurant 10 years ago in Buckhead when she was only 26 years. Today all the restaurants blend authentic flavors with bold, modern creativity. Born and raised in Thailand, Niki graduated with honors from Georgia State University and went on to study Traditional Thai Cuisine at Dusit Thani College, a culinary school in Bangkok. 

Pinky Cole 
Founder, Slutty Vegan 

Pinky Cole redefined Atlanta’s culinary scene with her innovative approach to plant-based cuisine. Combining her passion for delicious food with a commitment to health and sustainability, Cole has captivated taste buds and hearts with her vegan burgers and cheeky brand. What started as a humble food truck quickly became a sensation, drawing lines of eager customers and garnering nationwide attention. Beyond her culinary prowess, Cole is a fierce advocate for animal rights and community empowerment. She uses her platform to inspire positive change and challenge perceptions about veganism. Pinky Cole continues to leave an indelible mark on Atlanta’s culinary landscape. Today, there are two Slutty Vegan restaurants in Atlanta and four others across the country.

Rachael Pack  
Owner, Kinship Butcher & Sundry  

With degrees from Brown University and the International Culinary Center, Rachael Pack has worked as a cook, writer, sommelier and manager. During the pandemic, she and her husband, Chef Myles Moody, moved to his hometown of Atlanta and opened Kinship Butcher & Sundry in Virginia-Highland in 2021. As co-owner, she curates the wine wall and leads partnerships with regional farms. In 2025, they debuted k|n, a four-seat tasting experience tucked inside Kinship, with new concepts planned for 2026.

Originally from Park City, Utah, Pack moved to New York in 2015 to help launch New Worlder before joining Aska, where she rose to Beverage Manager, then General Manager, and later Beverage Director. She and Moody helped lead the team as Aska earned two Michelin stars in 2018 and 2019.

Rosa Thurnher
Owner, El Ponce, La Tiendita and La Palapa

Rosa Thurnher is a dynamic entrepreneur and proud Atlantan whose ventures have left a lasting impact on the city’s hospitality industry. A graduate of the James Beard Foundation Women’s Entrepreneurial Leadership program, Thurnher is committed to empowering women and advocating for equity and inclusion. Before making her mark in hospitality, she co-founded Factory Girls Atlanta, an inclusive fashion incubator, and was named one of Southern Living’s “50 People Who Are Changing The South” in 2015. For more than a decade, she ran the legendary El Bar until the pandemic forced its closure. Ten years later, in 2025, she and  Claudia Martinez opened Bar ANA in the Poncey-Highland neighborhood. Beyond business, Rosa is an advocate for environmental conservation and human rights. Her lifelong passion lies in uniting women, fostering career growth and creating spaces where creativity and community thrive.

Sachi Nakato Takahara 
Owner, Nakato Japanese Restaurant 

Sachi Nakato Takahara is the third generation of Nakato women to lead Nakato Japanese Restaurant, founded by her grandmother in 1972. Born in Atlanta, she began working there in middle school, earning her first $2 tip before her teens. By 24, she had mastered every role — from dishwasher to bartender — before becoming general manager.

Over the past two decades, she has shaped one of Atlanta’s most iconic Japanese restaurants, regularly traveling to Japan to stay up to date on culinary trends and distinctive plate-ware. She also ensured she and much of her team became Certified Sake Advisors, deepening guests’ dining experience through expert knowledge.

Suzanne Vizethann 
Owner/Executive Chef, Buttermilk Kitchen 

The founder/owner of one of Atlanta’s most beloved breakfast and brunch spots, Buttermilk Kitchen, started her journey working in high-end dining kitchens. Tired of working night shifts, the “breakfast designer” opened her own restaurant, always leaning towards local and fresh ingredients. Aside from being known for her cookbooks and appearances on shows like CHOPPED and Guy’s Grocery Games, the Atlanta native also is known for offering some of the best Southern breakfasts in the city. 

Tal Baum
Owner, Oliva Restaurant Group

Owner of Bellina Alimentari, Rina, Atrium and her latest addition, Carmel, Tal Baum, was born and raised in Haifa, Israel. Before her time as a restaurateur in Atlanta, she moved to Florence, Italy, where she spent seven years getting inspired by the food and culture. Eventually, that inspiration transformed her from an architect to one of the top restaurateurs in Atlanta. Each restaurant speaks to her travels and experiences, making each meal an intimate conversation with her. 

Tracy Gates 
Owner/Chef, Busy Bee 

Owner and head chef of MICHELIN Bib Gourmand Busy Bee for more than three decades, chef Tracy Gates has been working, building and leading at Busy Bee – the restaurant which was originally opened in 1947 by Lucy Jackson (“Momma Lucy”). Busy Bee announced it was opening a location at Atlantic Station as well as in Centennial Yards in downtown Atlanta. Perfecting recipes, growing the community and leading the way through difficult times, Gates is a pioneer of Southern cuisine in Atlanta. 

Zainab Turay
Owner/Chef, Press Waffle Co.

With more than two decades of operational expertise, Zainab Turay, a Sierra Leone immigrant, debuted in the restaurant scene with Press Waffle Co. in East Cobb. Inspired to introduce a distinctive culinary offering to Atlanta, her Liege Belgian waffles delight the taste buds of all ages, from toddlers to grandparents, with savory and sweet options.

Chefs 

Angelina Espinoza 
Executive Chef, 5Church Buckhead 

Chef Angelina Espinoza is a dynamic hospitality professional with a culinary excellence and operational leadership track record. She earned her degree from Le Cordon Bleu of Atlanta, laying the foundation for her career. In 2020, she joined K5 Hospitality at 5Church Midtown as a sous chef, quickly showcasing her talent by improving employee morale and streamlining operations. In 2022, Espinoza’s hard work paid off, taking her up the ranks as culinary team leader at 5Church Buckhead. 

Suzanne Barr
Executive Chef, South City Kitchen

Suzanne Barr leads the kitchen at South City Kitchen Buckhead, where she creates inventive Southern-inspired dishes with bold, creative flavors. She opened Toronto’s Saturday Dinette in 2014, earning acclaim for her inventive comfort cuisine and hospitality, and served as consulting head chef at South Florida’s New Schnitzel House from 2021 to 2023, revitalizing the menu and dining experience.

Barr is the author of “My Ackee Tree: A Chef’s Memoir of Finding Home in the Kitchen,” which won the 2022 Gourmand Cookbook Award for Best in the World. She has mentored chefs at the San Pellegrino Young Chef Competition, received the Black Women In Food award, launched the Suzanne Barr Food online marketplace, appeared on Food Network’s Top Chef Canada, judged Wall of Chefs and was featured in the documentary “The Heat: A Kitchen Revolution.”

Carelys Vazquez 
Executive Chef, Hotel Phoenix 

As executive chef at the newly opened Hotel Phoenix, Carelys Vazquez oversees all dining outlets, in-room dining and banquets. She has worked in luxury hotels and Michelin-recognized restaurants across the South, with a track record of successful openings and award-winning culinary teams. Vazquez has built her reputation in some of the Southeast’s most celebrated kitchens, including Four Seasons Hotel Miami, The Ritz-Carlton Bal Harbour, InterContinental Buckhead, and Atlanta’s Michelin-starred Lazy Betty, where her contributions helped earn national recognition.  At Hotel Phoenix, she will continue to push the boundaries of hotel dining and solidify the property as a premier destination within the city. 

Gina White 
Executive Sous Chef, Tiny Lou’s  

Gina White has been a sous chef for about five years at private country clubs and fine-dining establishments in the city. She became an Executive Sous Chef two years ago under Master Chef James Corwell. A Georgia native, she aims to sign and deliver experiences through the careful creation of food and the true embodiment of hospitality.

Ivania Gutierrez 
Sous Chef, Punch Bowl 

Born in Nicaragua and raised in Miami, chef Ivania Gutierrez found a place of belonging in Atlanta in 2018. She started cooking at a very young age, but it was in high school that it became a paying job. Since then, she has found joy in the kitchen, creating and bringing to life flavors that represent memories of her roots. “I know most say it is a passion. To me, it is more like the magic of interpreting my feelings and personality,” she says. 

Gizzy Rawlins
Executive Chef, Ela

Raised in Decatur, Ga., Gizzy Rawlins grew up with a father who cooked fresh dinners nightly, though it wasn’t until later that she fully appreciated the garden and seasonal produce that shaped her early palate. A graduate of Le Cordon Bleu Atlanta, she became the first female line cook at Rathbun’s, eventually leading sauté and sous chef roles before helping open KR Steakbar.

Rawlins later joined Fifth Group Restaurants, contributing to South City Kitchen Midtown, Ecco Midtown and Buckhead, and South City Kitchen Buckhead and Avalon. Today, as executive chef at Ela, she creates transportive, rustic and intuitive dining experiences while mentoring her team. A Hell’s Kitchen Season 18 competitor and participant in the first U.S. Culinary Open, Rawlins also pursues gardening, CrossFit and exploring Georgia’s multicultural food scene.

Jennifer Velasco 
Kitchen Manager, Tacos & Tequilas Mexican Grill 

Chef Jennifer Velasco’s journey in the kitchen started early. When she was 9 years old, she was tasked with feeding breakfast to her family and more than 50 employees of her parents’ company in Jalisco, Mexico. The experience paid off; by age 12, she realized that cooking was her calling. By age 19, she earned a culinary degree. She decided to travel to California to experience various cooking styles and seek new challenges before landing a job as a kitchen leader in Atlanta. 

Katiuscia Rinaldi 
Chef, Y Hospitality

Chef Katiuscia Rinaldi was born and raised in Rimini, Italy, where hospitality shaped her life from an early age. Growing up in her family’s seaside hotel, she worked across nearly every role, gaining a deep understanding of service, discipline, and tradition. In 2011, she stepped into the kitchen during a slow season and discovered a passion that would ultimately define her career. 

In December 2022, she joined Y Hospitality, where she serves as second in command to Executive Chef Omar Santamaria, helping to execute the owners’ vision across the group’s concepts, including Yeppa Buckhead, Yeppa Beltline, Storico Fresco and Froza Storico.

Mayra Vazquez
Head Chef, El Tesoro 

Chef Mayra Vazquez of El Tesoro grew up helping her mom in her culinary ventures. When in elementary school, Vazquez and her sisters would get home from school every Friday to help her mom make tamales. On Saturday mornings, they would deliver them, then they would help her sell tacos. Vazquez’s mom served as a chef at El Tesoro for many years. Now, chef Mayra has taken over the kitchen at one of Atlanta’s most beloved Mexican restaurants. “[The food I cook] makes me appreciate my mom for what she did for my sisters and me,” she says. She is pursuing her passion for cooking and her love for seeing people enjoy the dishes that take her back to her childhood. 

Jess Lyerly
Beverage Director, Palo Santo

Jess Lyerly is beverage director at Palo Santo, Atlanta’s Mexico City-inspired restaurant and rooftop, where she crafts seasonal cocktails and curated wine selections. Originally from Montgomery, Ala., Lyerly discovered her passion for hospitality while helping in her uncle’s restaurant before studying Fashion Design at SCAD and working in the Birmingham’s restaurant scene. In Atlanta, she honed her craft at The Lawrence before joining Palo Santo, where she progressed from bartender to lead bartender and now beverage director. Her cocktail program emphasizes seasonal ingredients, creative riffs on classics and thoughtful zero-proof options. Her wine selections introduce guests to distinctive varietals that pair with the restaurant’s menu.

Sahar Siddiqi 
Executive Chef, Chai Pani Decatur 

Chef Sahar Siddiqi is helping rewrite the playbook on Indian street food in America. Hailing from a first-generation Pakistani-American family, Sahar’s culinary journey began outside the hustle and bustle of New York City and took her through the prestigious Culinary Institute of America in Hyde Park. Along the way, she honed her skills in top-notch kitchens like State Bird Provisions in San Francisco and MICHELIN Guide Restaurant Atlas in Atlanta before finding her home at Chai Pani in 2019. Siddiqi is cooking dishes that have earned her a James Beard Foundation nod for Best Chef: Southeast in 2023 and put Chai Pani Decatur on the map as a 2023 MICHELIN Guide Recommended Restaurant. 

Veronica Wandui
Executive Banquet Chef, St. Regis Atlanta 

Joy, comfort, nostalgia, excitement and surprise are just a few of the emotions chef Veronica Wandui brings to her guests through her cooking. “I believe sharing meals makes bridging cultural divides simpler,” she says. Born and raised in Kenya, Waundi made Atlanta home in 1996. The dishes she creates as executive banquet chef at St. Regis Atlanta demonstrate a fusion of cultures, traditions and flavors, including her own. For 28 years, Wandui has dedicated her career to bringing people together. 

Debra Homacki
Executive Chef, La Tavola

Atlanta native Debra Homacki leads the kitchen at Fifth Group’s Virginia Highland Italian trattoria, La Tavola, where she marries Italian flavors with the South’s finest seasonal produce. A 2008 graduate of The Culinary Institute of America, Homacki honed her skills in New York and Pennsylvania before returning home to lead St. Cecilia and eventually join the Fifth Group family.

Homacki loves that so many of La Tavola’s customers live in the neighborhood. She says it creates a deep sense of community among both guests and staff. She is passionate about supporting local farmers, and her joy is palpable when a truck arrives in the parking lot with fresh, beautiful vegetables that she can incorporate into the La Tavola menu. She firmly believes that the farmers’ hard work deserves to be showcased, and she is honored to do so. Outside work, you can find her on a Kirkwood patio with wine and charcuterie or a margarita and tacos.

Whitney Wood 
Personal Chef

After growing up in Cartersville, Ga., chef Whitney Wood enlisted in the Air Force and found herself waiting tables in Florida, where she discovered her interest in the food industry. It wasn’t long before she asked to be moved to the kitchen. In Atlanta, Wood has found opportunities to craft her art at local restaurants, including South City Kitchen and True Foods Kitchen. After serving as culinary director for Recess Concepts with the Castellucci Hospitality Group, she is now a personal chef offering her talent around Atlanta. “Gorgeous fresh fish with some seasonal vegetables and a butter sauce is something I could prepare every day with a million different variations,” she says.

Pastry Chefs 

Akeila Holloway 
Private Chef

Chef Akeila Holloway’s culinary journey began at an early age, when she was surrounded by the aromas of Thanksgiving feasts. Chef Holloway always knew that becoming a chef was her destiny. Specializing in diverse cuisines, from Caribbean delights like beef and chicken patties to Italian classics like chicken and shrimp carbonara, Holloway’s cooking style defies categorization, reflecting her eclectic tastes and culinary flair. A graduate of prestigious culinary institutions such as the Culinary Institute of America and Johnson and Wales University, Holloway has honed her skills perfectly, with a particular passion for baking and pastry decoration. With every dish she creates, Halloway aims to bring joy to her guests. 

Alex Hwang 
Executive Pastry Chef, Cherokee Country Club 

Chef Alex Hwang uses Atlanta as her playground. In 1999, she moved to the United States from Seoul, South Korea, dreaming of becoming a pastry chef. After attending The Culinary Institute of America in New York, she headed to Atlanta to make her dreams come true. Other Atlanta chefs encouraged her to participate in pastry competitions where she stood out. Chef Hwang has found in Atlanta the support and the palates that encourage her success in the industry. 

Maria Cortina Sainz
Pastry Chef, Summerland

Maria Cortina Sainz is pastry chef at Summerland, Atlanta’s fine-casual daytime restaurant from Anne Quatrano. Born in Havana, Cuba, and raised in Jacksonville, Fla., she discovered her love of pastry after attending art school. A graduate of the Culinary Institute of America in New York with degrees in baking and pastry arts and food business management, Cortina Sainz trained under chocolatier Håkan Mårtensson at Håkan Chocolatier, then worked at Gabriel Kreuther and Kreuther Handcrafted Chocolate, and most recently served as sous chef at Laurel Bakery in Brooklyn.

Now based in Atlanta, she joins Star Provisions restaurant group, drawn to the city’s vibrant hospitality and the opportunity to work with chef Quatrano’s award-winning team. At Summerland, she blends classical technique with a creative and nostalgic approach. Seasonal menus feature Danishes and laminated pastries like Pain Suisse, plus original creations such as a blueberry bay leaf Danish, raspberry Earl Grey cruffin and kumquat cheesecake Danish.

Cecilia Miranda 
Pastry Chef, Pricci 

Chef Cecilia Miranda has loved baking since she was a little girl and has always dreamed of making it her career. Her mother used to work at Pricci and one day shared that they were looking for a pastry assistant. Without hesitation, Miranda jumped at the opportunity. With little experience, the pastry chef at the time, chef Christian Castillo, took her under his wing, giving her the opportunity to learn if she really wanted to do it. Today, Miranda is the pastry chef at Pricci and plays with flavors that speak to her Mexican roots, bringing notes of nostalgia to her guests. 

Charmain Ware-Jason
Executive Pastry Chef, Tiny Lou’s at Hotel Clermont

After getting into a bad car accident and spending hours and days bedridden watching Food Network, chef Charmain Ware-Jason found her happy place in cooking. After attending the culinary program at the City of Refuge, chef Ware-Jason has shared her talents throughout Atlanta in places such as Cirque Du Soleil, Brasserie Cafe at Parish, Porsche Experience Center,and now at Tiny Lou’s in the historic Hotel Clermont. Pastry to chef Ware-Jason is “what painting is to Picasso,” she says. “It brought me solace and gave me purpose.” Try the Le Salon on her menu, and share a piece of the chef’s nostalgia and the connection it has to the historic building where it stands.

ChingYao Wang 
Pastry Chef and Creative Director, Lucky Momo Hospitality Group 

ChingYao Wang, born and raised in Taiwan, is a graduate of Kaohsiung University of Hospitality. After moving to the U.S., she began recreating the desserts of her childhood — a passion that led her into pastry. She started as pastry chef at Brush in Decatur and now serves as Pastry Chef and Creative Director for Lucky Momo Hospitality, overseeing Brush Sushi, O by Brush, Cuddlefish and Lucky Star. Beyond leading pastry programs, she shapes each restaurant’s creative vision, from interiors to tableware and brand visuals.

She recently debuted a dessert omakase at the Michelin-starred O by Brush. Her work blends Taiwanese flavors with modern technique, rooted in nostalgia and storytelling.

Daniella Lea Rada 
Executive Pastry Chef, Signia by Hilton Atlanta 

Chef Daniella Lea Rada has dedicated her nearly 20-year career to perfecting her art, taking classes at some of the world’s most prestigious culinary institutions under the guidance of renowned chefs like Thierry Bamas and Pierre Mimrgalet. As executive pastry chef of Signia by Hilton Atlanta, Lea Rada leads her team, meticulously crafting house-made desserts, pastries and chocolates for all outlets within the hotel. Inspired by her maternal great-grandmother and raised in Venezuela, Lea Rada’s love for the culinary arts blossoms in the kitchen, where, aside from focusing on delivering the best products, she is on a mission to empower and open opportunities to those coming right behind her. 

Katrina Pagan 
Pastry Chef, The Ritz-Carlton, Atlanta 

Katrina Pagan, a creative force at The Ritz-Carlton, Atlanta, inspires her team with unmatched creativity and passion. Chef Pagan is known for her acclaimed Atlanta Peach dish, featuring compressed passion fruit mousse with mint anglaise sauce. She delights guests with her culinary prowess. Beyond the kitchen, Pagan is deeply involved in the hotel’s Community Footprint efforts, actively participating in off-site events and dedicating her time to various philanthropic initiatives.

LaShanta Smith 
Pastry Chef, St. Regis Atlanta 

Born and raised in Atlanta, chef LaShanta Smith is what locals refer to as a “Grady Baby.” Her grandmother’s baking didn’t happen all the time, but it was very special when it did. Chef Smith has now found her inspiration in classics, such as banana pudding, pecan pie and peach cobbler. After finding herself in the kitchen, chef Smith decided to go to culinary school and give everything to her career as a chef. Her talent is palpable in her creative and beautifully decorated cakes and desserts. 

Yoon Choi
Sous Pastry Chef, Signia by Hilton Atlanta 

When she moved to the U.S. from South Korea at age 10, chef Yook Choi found her calling early on when she realized that she loved baking and wanted to do it her whole life. “Food is very important in Korean culture. We say ‘Did you eat?’ like how people in America say ‘How are you?,’” she says. With her parents’ full support, she attended the Culinary Institute of America and began her career in an Italian restaurant in New York City before making her way to Atlanta, where she has been able to take it to the next level. Throughout her journey, chef Choi finds ways to incorporate Asian flavors into her desserts, honoring her heritage. 

Check out women chefs on the cover of the spring issue of Discover Atlanta Now and see how Women Chefs are Redefining Culinary Excellence in Atlanta.

*Did we miss anyone? Please send your suggestions for women chefs in leadership positions in Atlanta to [email protected]

Daniela Cintrón is an award-winning journalist, editor, and producer passionate about storytelling at the intersection of food, art, and culture. She is the content manager and bilingual editor for Discover Atlanta and contributes to publications like the Los Angeles Times, Atlanta Magazine and Eater.

Mary Welch is an award-winning writer who has reported on the maturity off Atlanta’s culinary and hospitality scene as well as its growth as a sophisticated international city. Her byline has been seen in local and national outlets such as the Atlanta Journal-Constitution, Travelgirl, Global Atlanta, and American Lawyer covering topics such as travel, business, cars, law, hospitality and education. She co-authored a book with Chuck Leavell, the keyboardist for the Rolling Stones and a Georgia tree farmer, on the future of the American forest.

Originally Published March 4, 2025