Nick Leahy + Steven Satterfield CHSWFF18
b'Nick Leahy and Steven Satterfield caught up with host Kat Johnson and taste some beers. Nick tells us about his new concepts Aix restaurant and Tin Tin winebar, both chefs reminisce about their recent James Beard dinners and cooking in New York City.\\n\\nServing a globally inspired and locally sourced menu, Executive chef Nick Leahy helms the kitchen at Saltyard. Nick is originally from Bermuda and credits his diverse culinary style to his international travels growing up. He first began working in the restaurant industry in high school and honed his skills under Atlanta legend Chip Ulbrich at Food Studio. He then moved overseas to serve as Executive Chef at Daylesford Organic in London\\u2014a restaurant that solely uses local and organic ingredients from farms around the city. This experience fueled Nick\\u2019s passion for sourcing from small, nearby purveyors and farmers.\\n\\nJames Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union, a celebrated, seasonally-driven restaurant located in Atlanta\\u2019s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine, Esquire and James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim.\\n\\nSatterfield remains deeply committed to Atlanta\\u2019s progressive culinary community and holds leadership positions with Chef\\u2019s Collaborative and Slow Food Atlanta. He is also a proud and active member of the Southern Foodways Alliance and Georgia Organics. Satterfield\\u2019s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. In 2017, Satterfield won the James Beard Foundation\\u2019s \\u201cBest Chef: Southeast\\u201d award and Miller Union was recognized as one of the country\\u2019s best restaurants by Eater National.'