As executive chef of Miller Union, Steven Satterfield embodies an authentic approach to farmstead-inspired cooking, where braising, pickling, preserving, and canning are often incorporated into everyday cuisine. Satterfield's trademark is simple food, and his creative-yet-refined hands continue to update the region's legendary dishes. As a member of Slow Food Atlanta, Georgia Organics, and the Southern Foodways Alliance, Satterfield is 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.