Over his15 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. Born of and named after the stockyards that once occupied the now up-and-coming area of Atlanta’s stylish West Side, Miller Union is a testament to Satterfield’s commitment to cook with local and seasonal ingredients while employing as little manipulation as possible. “I often find myself pondering the question, ‘How can I honor this raw vegetable?’” quips Satterfield.

Naturally intuitive, Satterfield grew up in Savannah and learned to cook at the elbow of his grandmother, who taught him everything from shucking corn to making the perfect biscuit. A 1992 graduate of the Georgia Institute of Technology, it was the sound of music that lured this quiet chef first – his band, Seely, was a phenomenal success before it dissolved in 2000. His years as a musician (he sometimes still records under the name Silver Lakes) were the turning point for his culinary career – it was during this time that he began taking cooking seriously as an art form, and rose from the ranks at Watershed, the acclaimed Decatur, Ga., restaurant, from line cook to executive sous chef under the skilled palate of the restaurant’s legendary Executive Chef, Scott Peacock. Prior to his nine years at Watershed, Satterfield began his fascination with fresh ingredients and local produce while working at acclaimed Chef Anne Quatrano’s Floataway Café.

Miller Union embodies the agrarian approach that is now the focus of many of the country’s greatest chefs, and Satterfield partners willingly with local Georgia farms, dairies and creameries by working with them and promoting them through his fascinatingly simple menu. Harkening to a creed of place over process, Satterfield employs old-fashioned cooking techniques with the freshest, most local ingredients possible. As a member of Slow Food, Georgia Organics, Southern Foodways Alliance and Green Foodservice Alliance, he remains actively engaged with Atlanta’s progressive culinary community.

Satterfield lives in Inman Park in Atlanta. An avid cyclist, he also enjoys biking and exploring the Georgia coast in his spare time.