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Atlanta chef Steven Satterfield wins James Beard Award

Steven Satterfield is a James Beard Foundation award winner.

After five years in a row vying for the title of Best Chef: Southeast, Satterfield – the chef and co-owner of Atlanta’s Miller Union – took home a coveted Beard medal at the James Beard Foundation award ceremony tonight in Chicago.

The ceremony, akin to the the Oscars of the culinary world, celebrated the accomplishments of chefs and restaurants throughout the U.S.

Satterfield was a finalist in the Best Chef: category, along with fellow Atlanta chef Ryan Smith of Staplehouse, as well as Edward Lee of 610 Magnolia in Louisville, KY, John Fleer of Rhubarb in Asheville, NC and cooking duo Andrew Ticer and Michael Hudman of Andrew Michael Italian Kitchen in Memphis.

Finalists for this year’s Best Chef: Southeast had been pared down from a semifinalist group that also included a number of other Atlanta chefs: Ri Liu of Masterpiece, Kevin Gillespie of Gunshow and Revival and Billy Allin of Cakes & Ale and Bread and Butterfly.

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Satterfield is no newbie to nominations. His Miller Union was in the running this year as a Beard finalist for Outstanding Wine Program. In addition, his cookbook “Root to Leaf” was nominated last year for a Beard photography book award.

In addition, design firm Meyer Davis won a restaurant design award for its design of Atlanta restaurateur Ford Fry’s St. Cecilia in Buckhead.

Last week, the Foundation held its media awards. Walking away with a medal was another Atlanta resident - Eater editor and critic Bill Addison. He won in the Dining and Travel award category for his Eater piece titled “I Want Crab. Pure Maryland Crab.”

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