Steven Satterfield

Steven Satterfield

Co-Owner and Executive Chef at Miller Union

I absolutely fell in love with cooking after I opened my own restaurant and figured it all out in the kitchen, I wouldn't trade what I do for anything.

Always question everything and trust your instincts. Listen to your gut. You will know when you are not performing 100% and others will notice as well.
Self editing is the most important thing a chef can learn. And fine tuning your palate. It is important to eliminate any erroneous elements to a dish and pair it down to the most pure expression of your vision.
A big part of keeping my team motivated is being in the trenches with them, solving problems together and teaching them the difference between good and great.
A willingness to work hard and to learn. Anyone that thinks they know everything when they walk in the door will never learn.
I learn from everything around me. The moment you think you've stopped learning you have given up on life.
I'm inspired by chefs, line cooks, dishwashers, farmers, musicians, artists, designers, architects, poets, cookbooks, history, language and dance.
It depends on what you want to accomplish but understanding the basics is an important step to creating your own style. You have to know the rules before you can break them.
I cannot do my job without organization and communication.
Working for Anne Quatrano and Scott Peacock changed my career path for ever. They are both very exacting and precise but also have impeccable taste and know their own style. They both helped me realize my own style (whether they know it or not) and influenced me greatly.

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