Executive chef and co-owner Steven Satterfield believes in an authentic approach to farmstead-inspired cooking. His trademark style is simple yet refined, and the dishes he creates focus on updated regional classics with fresh produce-driven ideas. Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance. He was also 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”. The James Beard Foundation chose Chef Steven as a top five finalist for Best Chef: Southeast in 2013, 2014, 2015 and 2016. Miller Union was recognized as a semifinalist for the national award of best new restaurant in 2010.