Steven Satterfield talks about cancer recovery, hiring smartly, and the power of peaches.

By Kat Kinsman
August 29, 2019

 

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode.

Episode 33: Steven Satterfield

Not so long ago, it was in vogue to say that chefs are the new rock stars, but Steven Satterfield played that in reverse. The chef and co-owner of Miller Union (which is about to celebrate its 10-year anniversary) released four records and toured the world with his band Seely before making the switch to full time restaurant life. Since then, he's won a James Beard Award, written a much-beloved vegetable-forward cookbook, gone through cancer treatment, and become a truly thoughtful leader in the kitchen and the community. Satterfield shared what he's learned about hiring smartly, setting healthy boundaries, and the healing power of produce.

Visit the restaurant: Miller Union

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