Executive Chef & Cookbook Author
Miller Union & Root to Leaf
Atlanta chef Steven Satterfield won the James Beard Award for Best Chef: Southeast in 2017.
As co-owner and chef of Miller Union, a restaurant that has received various honors from Bon Appetit, Food & Wine, Esquire and the James Beard Foundation - including being recognized as one of the country’s best restaurants by Eater National - Steven is no stranger to critical acclaim in the culinary world. He's humble, though - remaining deeply committed to the network of local farmers that drive his menu, which features seasonal local produce as the star attraction. Just like his 2015 cookbook, Root to Leaf, the menu at Miller Union is organized by seasons, featuring fresh tomatoes and corn in the summer and root vegetables in the winter.
Steven wasn't always interested in becoming a part of the food scene. He began studying music before he enrolled in Georgia Tech for architecture. In 1997, Steven toured internationally with a dream pop band Seely leading vocals and guitar. Meanwhile, he worked his way into various kitchens, where he brought fierce technical ability and natural creativity to the cutting board. Southern cuisine came naturally, and after a battle with cancer, Steven shifted his focus to healthful richness that southern vegetables and fruits bring to the dinner plate. He's heavily involved with Chef's Collaborative and Slow Food Atlanta, as well as Southern Foodways Alliance and Georgia Organics.
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