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Over his 20 years of experience in restaurants, chef Steven Satterfield has developed strong relationships with local farmers – a connection that has come to fruition in his and co-owner Neal McCarthy’s exciting restaurant venture, Miller Union. Named after the Miller Union Stockyards once located on the property, the restaurant inhabits a refurbished mid-century warehouse space in Atlanta’s former West Side meatpacking district.

A Georgia native who spent his childhood in Savannah, Satterfield moved to Atlanta to attend the architecture program at Georgia Institute of Technology, with his final year of design studying abroad in Paris. After graduating in 1992, Satterfield was lured to music. Picking up the guitar for the first time, he began writing songs and formed Seely, the first American band signed to the UK label Too Pure. Within a year, Seely rocketed to the top 15 on college radio charts and toured various clubs all over the United States before disbanding in 2000.

During Seely’s band years, Satterfield found himself working in kitchens to supplement his income, which led to a passion he had not yet discovered: cooking. Between gigs and tours he landed a job at Floataway Café, part of the family of Atlanta restaurants owned and operated by heralded chef Anne Quatrano. His appointment to Floataway’s kitchen proved a turning point for his culinary career; it was here he discovered his fascination with fresh local ingredients. He began taking cooking seriously as an art form, eventually rising from the ranks at Decatur’s acclaimed Watershed under the tutelage of celebrated executive chef Scott Peacock.

As a child, Satterfield spent summers in Asheville, N.C., with his grandmother, Hilda, who taught him everything from stringing pole beans to making the perfect biscuit. Her simple approach to cooking, canning, preserving and using local ingredients is a philosophy that he references daily. Satterfield continues to develop deep connections with local growers, dairies and producers to curate the best ingredients the South has to offer. Miller Union is a testament to Satterfield’s commitment to cook with local and seasonal ingredients while employing as little manipulation as possible.

As a member of Slow Food Atlanta, Georgia Organics and the Southern Foodways Alliance, Satterfield remains actively engaged with Atlanta’s progressive culinary community. In 2011, Satterfield was nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appetit and Esquire, as well as Atlanta magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010.

Satterfield lives in the historic neighborhood of Inman Park in Atlanta. An avid cyclist, he also enjoys exploring the Georgia coast, listening to new music, teaching people to cook, and researching cocktails with the bartenders of Miller Union.